Dinner · 60 min · middle-eastern

Koshari

Rice does the heavy lifting here, with brown lentils rounding it out. A Middle Eastern dinner that takes 60 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Rice
• 1.5 cups Brown lentils
• 2 cups Macaroni
• 2 cups Chickpeas
• 3 cups Tomato sauce
• 3 Onions
• 6 cloves Garlic
• 1/4 cup Vinegar
• 1/3 cup Chili sauce

Steps

1. Cook the rice, lentils, and macaroni separately until each is perfect — koshari is an assembly, not a one-pot.
2. Simmer the tomato sauce with garlic, vinegar, cumin, and chili into a bold, tangy salsa.
3. Slice the onions paper-thin and fry in batches until deep golden and shattering-crisp; drain on a rack.
4. Warm the chickpeas in their liquid with a pinch of cumin.
5. Layer in wide bowls: rice, lentils, macaroni, chickpeas — distinct strata, never mixed.
6. Ladle over the tomato sauce, then crown with a mountain of crispy onions.
7. Serve with extra chili sauce and vinegar on the side; Egypt’s national dish is carbs upon carbs, and it works gloriously.

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