Dairy-Free Egyptian Koshari
Koshari is a popular Egyptian street food made with rice, macaroni, lentils, and a spicy tomato sauce, topped with crispy fried onions. This recipe is entirely dairy-free.
Ingredients
- 1 cup Rice
- 1 cup Macaroni Pasta
- 0.5 cup Brown or Green Lentils
- about 790 g Canned Crushed Tomatoes
- 2 large Onions
- 4 cloves Garlic
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 2 tablespoons Vinegar (white or apple cider)
- 4 tablespoons Vegetable Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the crispy onions: Thinly slice 1 large onion. Heat 4 tablespoons of vegetable oil in a large skillet over medium-high heat (190.6°C / 190°C). Add the sliced onion and fry for 8-10 minutes, stirring occasionally, until golden brown and crispy. Remove the onions with a slotted spoon and drain on paper towels. Set aside.
- 2Cook the grains and lentils: In a large pot, combine 1 cup of rice, 1 cup of macaroni pasta, and 0.5 cup of brown or green lentils with 4 cups of water and 1 teaspoon of salt. Bring to a boil over high heat (204.4°C / 200°C), then reduce heat to low (121.1°C / 120°C), cover, and simmer for 20-25 minutes, or until the rice, pasta, and lentils are tender and the water is absorbed. Stir occasionally to prevent sticking. Drain any excess water if necessary and set aside.
- 3Make the tomato sauce: Finely chop the remaining 1 large onion and mince 4 cloves of garlic. In the same large pot used for the grains (after emptying and wiping it clean), heat 1 tablespoon of the reserved vegetable oil from frying the onions over medium heat (162.8°C / 160°C). Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
- 4Add the remaining sauce ingredients: Pour in the about 790 g of canned crushed tomatoes. Stir in 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of coriander, 2 tablespoons of vinegar, 0.5 teaspoon of black pepper. Bring the sauce to a simmer over medium heat (162.8°C / 160°C).
- 5Simmer the sauce: Reduce the heat to low (121.1°C / 120°C), cover the pot, and let the sauce simmer for 15-20 minutes, stirring occasionally, until slightly thickened and the flavors have melded. Taste and add more salt if needed.
- 6Assemble the Koshari: In individual serving bowls, create layers by adding the cooked rice, macaroni, and lentils mixture. Spoon a generous amount of the tomato sauce over the layers.
- 7Garnish and serve: Top each bowl with the reserved crispy fried onions. Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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