Egyptian Koshari
This traditional Egyptian meal is vegan and serves a crowd. Layers of rice, lentils, pasta, and chickpeas are topped with a spicy, vinegary tomato sauce and topped with fried onions.
Servings: 8 people
Ingredients
For the Fried Onions:
- ¼ cup neutral oil (for frying) (55g)
- 2 medium sweet onions
- 1 cup oat milk (or dairy milk if you use it) (240g)
- 1 cup all purpose flour (120g)
- ¼ tsp fine sea salt
- ¼ tsp garlic powder
For the Tomato Sauce:
- 2 Tbsp olive oil
- ½ medium onion, grated
- 4 cloves garlic, crushed (or 4 tsp toum)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 Tbsp harissa paste
- 2 Tbsp apple cider vinegar
- 28 ounces tinned tomato sauce (790g)
- salt and pepper to taste
For the Koshari:
- 1 cup long or medium grain white rice (185g)
- 1 cup French green or brown lentils (200g)
- 1 cup macaroni pasta (100g)
- 15 ounce tin of chickpeas, drained and rinsed (425g)
Instructions
For the Tomato Sauce:
- In a saucepan add olive oil and heat over medium until warmed. Add onion, garlic, coriander, and cumin and sautee until fragrant - about 2-3 minutes. Add in your harissa paste and vinegar, then finally the tomato sauce, then add salt and pepper to taste. Simmer while you prepare the other ingredients.
For the Fried Onions:
- Slice onions thin and let sit for 30 minutes. In a large bowl add half the flour. Coat the onions with the flour, then add the remaining flour, salt, and garlic in another bowl. Dip the floured onions in oat milk, then in the flour and garlic salt mixture.
- Fry in oil one handful at a time until golden and crispy, then set aside.
For the Koshari:
- Cook each of your grains separately: rice, macaroni, and lentils - using the package instructions. Set aside once cooked.
Assembly:
- Mix together your cooked rice and drained lentils. Place on a plate. Add your macaroni and chickpeas on top, then top with some of the tomato sauce (serve the rest on the side) and top with your fried onions.
