Koshari is the national dish of Egypt that layers lentils, pasta, rice, chickpeas, tomato sauce, and fried onions together! This version uses pantry staples.
Ingredients
1 cup
Elbow macaroni dry, gluten free
(or other pasta)
1 cup
Brown rice, medium-grain, dry
1 tbsp
Cumin
1 tbsp
Chili powder
1 tbsp
Paprika
1 tbsp
Coriander, ground
1/2 tbsp
Nutmeg, ground
1 dash
Black pepper
1 can(s) (15oz)
Tomato sauce, canned
1/2 tsp
Cinnamon
(tsp)
2 leaf
Bay leaf
1 medium
Yellow onion
(sliced)
1 tbsp
Vegetable oil
1 can (19oz)
Lentils, canned
(drained and rinsed)
1 can (19oz)
Chickpeas, canned, drained
(drained and rinsed)
Instructions
Cook macaroni noodles according to the package directions.
In a small bowl, combine the cumin, red chili powder, paprika, coriander, nutmeg, and black pepper. Mix to combine.
Cook rice according to the package instructions and add 2 tbsp of the spice mix into the water.
While the rice is cooking, prepare the tomato sauce.
Put the tomato sauce, cinnamon, bay leaf, and the remainder of the spice mix in a pot or pan and heat for 10 minutes, stirring occasionally.
Slice the onions very thin. Add to a pan. When the oil is hot, fry onions until crisp.
In a small bowl, layer onions, chickpeas, lentils, sauce, macaroni, then rice, in that order. Flip the bowl over onto a plate, allowing the koshari to release itself from the sides of the bowl. Lift away the bowl and enjoy!
