Koshari (Rice, Lentils and Pasta with Spiced Tomato Sauce)

Name: Koshari (Rice, Lentils and Pasta with Spiced Tomato Sauce)
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 235 ml neutral frying oil, such as canola; 395 g 10 medium shallots, thinly sliced; Kosher salt, to taste; Kosher salt, to taste; 30 ml shallot-infused oil; 2 medium cloves garlic, minced; 30 ml distilled white vinegar; 240 ml tomato passata; 15 ml tomato paste; 1 tsp granulated sugar; 1 tsp ground cumin; 1 tsp ground coriander; Kosher salt and freshly ground black pepper, to taste; 30 ml onion-infused oil; 30 g 6 medium cloves garlic, minced; 120 ml distilled white vinegar; 120 ml room temperature water, plus more as needed; 1 tbsp ground cumin; 15 ml freshly squeezed lime juice; 1 tbsp ground cumin; 15 ml freshly squeezed lime juice; Kosher salt and freshly ground black pepper, to taste; 15 ml onion-infused oil; 1 tbsp red pepper flakes; 15 g 3 medium cloves garlic, minced; 30 ml tomato paste; 60 ml mild Tomato Sauce; ¼ tsp ground cumin; Kosher salt and freshly ground black pepper, to taste; 1.2 l onion-infused oil

By Joe

Source: Serious Eats — Nermine Mansour, Koshari (Egyptian Lentils, Rice, and Pasta).

Koshari · Egyptian

A koshari (egyptian lentils, rice, and pasta) recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.

Prep15 min

Cook2 h 15 min

Total2 h 30 min

DifficultyMedium

Per serving3267 kcal

Free

Servings4Recipe makes 4

Your ratingSaved in this browser only.

Allergens (EU 14)

GlutenCrustaceansEggsFishPeanutsSoybeansMilkTree nutsCeleryMustardSesameSulphitesLupinMolluscs

Always check the labels of the products you use.

Ingredients

Metric · 4 servings

235 ml neutral frying oil, such as canola
395 g 10 medium shallots , thinly sliced
to taste Kosher salt
to taste Kosher salt
30 ml shallot-infused oil
2 medium cloves garlic, minced
30 ml distilled white vinegar
240 ml tomato passata
15 ml tomato paste
1 tsp granulated sugar
1 tsp ground cumin
1 tsp ground coriander
to taste Kosher salt and freshly ground black pepper
30 ml onion-infused oil
30 g 6 medium cloves garlic , minced
120 ml distilled white vinegar
120 ml room temperature water, plus more as needed
1 tbsp ground cumin
15 ml freshly squeezed lime juice
1 tbsp ground cumin
15 ml freshly squeezed lime juice
to taste Kosher salt and freshly ground black pepper
15 ml onion-infused oil
1 tbsp red pepper flakes
15 g 3 medium cloves garlic , minced
30 ml tomato paste
60 ml mild Tomato Sauce
¼ tsp ground cumin
to taste Kosher salt and freshly ground black pepper
1.2 l onion-infused oil
90 g white basmati rice , soaked in cold water for 30 minutes then thoroughly rinsed and
65 g Italian vermicelli pasta
100 g black lentils, such as beluga , soaked in hot water for 1 hour
75 g elbow pasta
2 tsp ground cumin
2 tsp ground coriander
to taste Kosher salt and freshly ground black pepper
440 g One 15.5-ounce can chickpeas, drained and rinsed
30 g da’ah
60 g salsa
60 g fried onions
to taste Shatta (recipe above)
30 g da’ah
60 g salsa
60 g fried onions
to taste Shatta (recipe above)

Method

1
Cool. For the Fried Shallots plus Shallot-Infused Oil: In a 25 cm skillet, mix oil and shallots over a mid-sized flame, and cook, mixing often, till shallots are amber brown plus crunchy, 20 to 30 minutes. Strain through one fine sieve into a heatproof bowl. Move shallots to a paper-towel lined plate to tip off the liquid and add salt till it tastes right. Set shallot-infused oil aside in order in order in order to cool. Store this fried shallots in an airtight container till you are ready in order in order to use. Store the shallot-infused oil in one clean jar once cooled.
2
Mix. For this Salsa: in a mid-sized saucepan, heat of shallot-infused oil over medium-low (2 tablespoons) heat till shimmering. Add garlic and cook, mixing the whole time, till garlic is fragrant plus amber brown, 1 to 2 minutes. Beat in vinegar, tomato passata, sugar, cumin, plus coriander. Adjust heat to low plus simmer till a little thickened, around 10 minutes. (The sauce should have this consistency of one marinara; if it becomes too thick, loosen this sauce using extra water if you need to.) Remove from heat and keep to one side uncovered; remove 1/4 cup salsa and keep to one side for shatta. For this Da’ah: In a little saucepan, heat shallot-infused oil over medium-low heat (2 tablespoons) till shimmering.
3
Mix (2). Add garlic and cook, mixing the whole time, till fragrant, around 30 seconds. Beat in vinegar, water, lime juice, and cumin. Add salt till it tastes right till it tastes right. (If sauce is too acidic, tip in one or two tablespoons of water.) Take out off heat plus keep to one side. Wipe saucepan clean in order in order to prepare this shatta. For the Shatta: In the now-clean little saucepan, heat shallot-infused oil over medium-low heat (1 tablespoon) till shimmering.
4
Mix (3). Add red pepper flakes, mixing the whole time till fragrant, 30 seconds to 1 minute. Tip in garlic, and cook, mixing the whole time, till fragrant, around 1 minute. Mix in tomato paste till everything is uniformly mixed, followed by 1/4 cup salsa (ready in step 3) plus ground cumin. Simmer on low heat till a little thickened, 2 minutes. Remove from heat and add salt till it tastes right till it tastes right. Keep to one side.
5
Mix (4). (See notes.) For the Koshari: In a little saucepan or kettle, bring 2 cups (240ml) of water in order to a boil, keep to one side. Heat shallot oil over medium-low heat (1/4 cup) till shimmering in a 6-quart heavy-bottom pot. Add vermicelli, mixing to coat in oil till they are a deep amber color, around 4 minutes. Tip in rice and elbow pasta to vermicelli and mix till uniformly coated in the oil, 1 to 2 minutes. Mix in the black lentils. Stream in the of freshly boiled water (2 cups); there should be just enough in order to cover the ingredients.
6
Cook. Tip in cumin, coriander, salt (1/2 teaspoon), and pepper, and bring to the boil over a high flame, cooking till all the water has been absorbed, around 5 minutes. Reduce heat to mid-sized, cover with lid, and cook till rice and lentils are tender, around 3 minutes. Leave to rest off heat for 1 minute, next uncover the pot plus, using a fork, fluff rice plus add salt till it tastes right till it tastes right. To Assemble: Move koshari to a big serving dish. Drizzle koshari using da’ah and leftover salsa, top with chickpeas, and garnish with the ready fried shallots. Eat while warm with leftover sauce and shatta on the side.

Storage

Keep covered and eat within a few days; freeze leftovers if the dish allows it.

Free sugars

Sugar (daily guide)

1.1 g per serving

2.2 % of the 50 g daily maximum · 4.4 % of the ideal 25 g

Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO

Equipment

mixing bowl
scales
saucepan

Nutrition per serving Calculated from USDA FoodData Central

Approximate: no weight for da’ah, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.

Per serving	Amount
Energy	3267 kcal
Protein	26.6 g
Carbohydrate	120.8 g
of which sugars	20.8 g
of which free sugars	1.1 g
Fat	305 g
of which saturates	22.7 g
Fibre	18.7 g
Salt	1.93 g

Protein per 100 kcal

0.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving

Calculated from USDA FoodData Central ingredient values

Koshari (Rice, Lentils and Pasta with Spiced Tomato Sauce)

Method

Storage

Free sugars

Equipment

Nutrition per serving Calculated from USDA FoodData Central

Protein per 100 kcal

Koshari (Rice, Lentils and Pasta with Spiced Tomato Sauce)

Ingredients

Method

Free sugars

Storage

Equipment

Nutrition per serving Calculated from USDA FoodData Central

Protein per 100 kcal

Koshari (Rice, Lentils and Pasta with Spiced Tomato Sauce)

Ingredients

Method

Storage

Free sugars

Equipment

Nutrition per serving Calculated from USDA FoodData Central

Protein per 100 kcal

Koshari (Rice, Lentils and Pasta with Spiced Tomato Sauce)

What you need

Method

Storage

Free sugars

Equipment

Nutrition per serving Calculated from USDA FoodData Central

Protein per 100 kcal

Koshari (Rice, Lentils and Pasta with Spiced Tomato Sauce)

Ingredients

Method

Storage

Free sugars

Equipment

Nutrition per serving Calculated from USDA FoodData Central

Protein per 100 kcal

Choose a look