Koshary

A widely popular staple street food in Egypt, Koshary outlets can be found everywhere from high-end koshary restaurants to local street vendors. It is a filling meal to break the fast at Iftar during Ramadan.

Ingredients:

• 1 (400g) can chickpeas, drained and rinsed
• 1 tsp ground coriander
• 1 tsp ground cayenne pepper
• ½ tsp ground cumin
• 250g uncooked pasta
• 1 ½ cups short-grain rice, rinsed
• Cold water, to cover
• 1 ½ cups dark brown lentils
• water to cover
• 1 pinch salt and ground black pepper to taste
• 1 tbsp olive oil
• 1 large onion, minced
• 3 cloves garlic, minced
• 1 (400g) can crushed tomatoes
• 1 tbsp butter
• 3 cups chicken stock
• 1 (80g) can French-fried onions

Instructions

• Combine chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in the refrigerator, while shaking occasionally.
• Bring a pot of lightly salted water to a rolling boil. Cook pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
• Combine rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
• Meanwhile, combine lentils with enough water to cover in a pot; season with salt and pepper. Bring lentils to boil and simmer until tender, about 30 minutes; Drain.
• Heat olive oil in a saucepan over medium-high heat; cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes. Add crushed tomatoes; season with salt and pepper, reduce heat to medium-low, and maintain at a simmer.

Melt butter in a pot over medium-high heat; add rice, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour in chicken stock and bring to a boil. Season with salt and pepper; reduce heat to low, cover, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.

Mix rice and lentils together on a large serving platter. Spread cooked pasta over the rice and lentil mixture. Serve with marinated chickpeas, tomato sauce, and fried onions.