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Koshary (Egyptian Pasta Salad with Rice and Lentils)
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups7 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4515123
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Base
- 1 cup basmati rice
- 1 cup brown lentils
- 1 cup elbow macaroni
- ½ cup chickpeas
Sauce
- ½ onion, diced
- 2 tablespoons olive oil
- 6 oz canned tomato paste
- 1 cup water
- 2 teaspoons cumin
- 1 teaspoon ground black pepper, more to taste
- 1 teaspoon white wine vinegar, more to taste
Directions
Base
- If using dried chickpeas and lentils, soak them in water overnight.
- Boil the rice, chickpeas, and lentils until tender. Cook the macaroni until al dente. Drain all.
- In a sealable container (e.g. a tupperware), layer the rice, the lentils, and the macaroni, and then the chickpeas. This is the koshari base.
Sauce
- Sauté the diced onions in olive oil until crisp. Drain off the excess oil if desired, and reserve for garnish.
- Mix the tomato paste and water in a saucepan. Put on medium high heat, and stir in the cumin, black pepper and vinegar.
- Heat the sauce until most of the liquid evaporates.
- Add warm or hot water, and simmer it on low heat. Using a hand blender to increase consistency is optional.
Serving
- Scoop 1½ cups of the koshari base into an individual bowl.
- Pour some sauce over the serving.
- Garnish with 1 tablespoon of the onions.
- Add vinegar and black pepper to taste, and serve.