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Koshari  (Not yet rated)

A classic Egyptian dish with pasta, lentils, onions in a spicy tomato sauce

Cal: 509 Fat: 9g Carbs: 89g Protein: 18g Fiber: 15g
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Original recipe serves 8
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 2 cups long grain rice ; uncooked
  • 8 ounces macaroni ; or other small pasta
  • 2 teaspoons cumin
  • 2 tablespoons white vinegar
  • 6 ounces tomato paste
  • 3 large onions ; sliced thinly
  • 4 tablespoons olive oil
  • 2 teaspoons salt ; divided
  • 6 cloves garlic ; sliced
  • 1 quart water ; divided
  • 1 1/2 cups lentils ; washed
  • 1/4 teaspoon cayenne pepper
  • In My Kitchen

  • You will also need: saucepan


    Saute the onions in 3 tablespoons of the olive oil over medium heat until brown. Remove the onions from the heat and drain on paper towels. Set aside. Put 3 cups of the water in a pot and bring to a boil.

    Add the rice, a few drops of oil, and half of the salt. When the water boils again, reduce heat to a simmer and cook until the rice is tender. Add the lentils and boil until they are tender. Drain the rice and lentil mixture. In a separate pot, fill with enough water and a few drops of oil, and boil the macaroni until tender. Drain well.

    In a small saucepan, saute the garlic over medium heat with the remaining oil until tender. Add vinegar, tomato paste, remaining salt, cumin, cayenne pepper, and 1 cup of water. When it boils, reduce heat to a simmer until cooked through.

    In a large serving dish or tray, layer the lentils, rice and macaroni, and sauce. Top with the onions.

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