Traditional Egyptian Koshary

Traditional Egyptian Koshary

Instructions

1. 1.

   **Cook Lentils:** Rinse lentils thoroughly. In a medium pot, combine the rinsed lentils with 3 cups of water. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until tender but still holding their shape. Drain any excess water and set aside.

2. 2.

   **Cook Rice:** In a separate medium pot, heat 2 tablespoons of vegetable oil over medium heat. Add the rinsed and soaked basmati rice, sautéing for 1-2 minutes. Add 2.5 cups of water and 1 teaspoon of salt. Bring to a boil, then cover the pot, reduce heat to low, and simmer for 15-20 minutes until all water is absorbed and the rice is cooked. Fluff with a fork and set aside.

3. 3.

   **Cook Pasta:** Bring a large pot of 8 cups salted water to a rolling boil. Add the small elbow macaroni and cook according to package directions until al dente. Drain the pasta, rinse with warm water to prevent sticking, and toss with 1 teaspoon of vegetable oil. Set aside.

4. 4.

   **Prepare Chickpeas:** Drain and rinse the canned chickpeas. In a small saucepan, combine the chickpeas with 0.5 cup of water and 0.25 teaspoon of salt. Bring to a gentle simmer for 5 minutes to warm them through. Set aside.

5. 5.

   **Make Crispy Fried Onions (Basha):** In a wide, shallow bowl, toss the thinly sliced yellow onions with 2 tablespoons of all-purpose flour until lightly coated. Heat 2 cups of vegetable oil in a large, deep pan or pot over medium-high heat until shimmering (around 350°F/175°C). Fry the onions in batches, stirring occasionally, until deeply golden brown and crispy (5-8 minutes per batch). Remove with a slotted spoon and spread immediately on a paper towel-lined plate to drain. Sprinkle with 0.5 teaspoon of salt while still hot. Set aside. Reserve 2-3 tablespoons of the onion-infused oil for the tomato sauce and shatta.

6. 6.

   **Make Tomato Sauce:** In a saucepan, heat 2 tablespoons of vegetable oil (or reserved onion oil) over medium heat. Add 4 cloves of minced garlic and sauté for 30 seconds until fragrant. Stir in the canned crushed tomatoes, 2 tablespoons white vinegar, 1 teaspoon cumin powder, 0.5 teaspoon coriander powder, 0.5 teaspoon chili powder (if using), 1 teaspoon sugar, 0.75 teaspoon salt, and 0.25 teaspoon black pepper. Add 0.5 cup of water. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until slightly thickened.

7. 7.

   **Make Da'a (Garlic-Vinegar Sauce):** In a small bowl, combine 4 cloves of minced garlic, 0.5 cup white vinegar, 0.25 cup water, 1 teaspoon cumin powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Stir well and let sit for at least 10 minutes for the flavors to meld.

8. 8.

   **Make Shatta (Spicy Chili Sauce):** In a very small saucepan, heat 1 tablespoon of vegetable oil (or reserved onion oil) over low heat. Add 1 tablespoon of red chili flakes or powder and sauté for 30 seconds (be careful not to burn). Stir in 1 tablespoon of tomato paste, 0.25 cup water, 1 tablespoon white vinegar, and 0.25 teaspoon salt. Simmer for 2-3 minutes until slightly thickened.

9. 9.

   **Assemble Koshary:** To serve, layer the components in individual bowls: Start with a base of rice, then add a layer of lentils, followed by macaroni. Top with chickpeas, a generous ladle of the tomato sauce, and a sprinkle of crispy fried onions. Serve with the Da'a and Shatta on the side, allowing each person to add to their taste.