Egyptian Koshari
Allow about 50 minutes for this Egyptian rice dish, which makes 4 servings. It is built around long grain rice, brown lentils and elbow macaroni. The cooking is mostly simmering and frying. It is vegetarian and vegan. Each serving has about 440 calories and 16 g of protein.
- Total time
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 440 kcal
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Ingredients
For 4 servings
- 200 glong grain rice
- 150 gbrown lentils
- 150 gelbow macaroni
- 400 gcanned tomatoes
- 3onions
- 4 clovesgarlic
- 2 tbspwhite vinegar
- 1 tspcumin
- 4 tbspvegetable oil
Instructions
- Cook the brown lentils in boiling water for 20 minutes until tender. In a separate pot, cook the long grain rice until fluffy. Cook the elbow macaroni according to package directions.
- Thinly slice the onions. Fry two-thirds of them in vegetable oil over medium heat until deep golden and crispy, about 15 minutes. Remove and drain on paper towels.
- In the same oil, sauté the remaining onion and minced garlic. Add canned tomatoes, white vinegar, and cumin. Simmer for 10 minutes to make a tangy tomato sauce.
- Layer the rice, lentils, and macaroni in serving bowls. Ladle the tomato sauce over the top and pile on the crispy fried onions. Serve hot.
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 16 g
- Fat
- 10 g
- Carbs
- 74 g
Approximate values for one serving.
About this recipe
- Cuisine: Egyptian
- Dish type: Rice
- Diet: vegetarian, vegan
- In cookbook: Global Street Food
