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Koshari

Egyptian comfort food, served with a simple spiced tomato sauce and topped with a pile of crisp onion, no wonder it's so well loved.

By Emma Knowles
  • Serves 4 - 6
  • 25 mins preparation
  • 40 mins cooking
Koshari
Koshari

Every culture has its favourite comfort food and in Egypt it's koshari. It's hard not to be intrigued by a recipe that calls for a triple carb hit - rice, pasta and lentils. Served with a simple spiced tomato sauce that's fragrant with baharat, and topped with a pile of crisp onion, no wonder it's so well loved.

Ingredients

  • 50 ml olive oil
  • 200 gm basmati rice (1 cup)
  • 560 ml hot vegetable stock or water (2¼ cups)
  • 250 gm brown lentils
  • 100 gm small macaroni
  • 20 gm butter, coarsely chopped
  • 2 onions, thinly sliced
Baharat tomato sauce
  • 60 ml olive oil (¼ cup)
  • 1 onion, thinly sliced
  • 1 garlic clove, finely chopped
  • 2½ tsp baharat (see note)
  • ½ tsp dried chilli flakes
  • 400 gm canned cherry tomatoes
  • 200 gm canned chopped tomatoes
  • 1 tbsp red wine vinegar, or to taste

Method

Main
  • 1
    For baharat tomato sauce, heat oil in a
    saucepan over medium-high heat, add onion
    and garlic, and sauté until tender (4-5 minutes).
    Stir in baharat and chilli flakes until fragrant, add
    tomatoes, season to taste and simmer until
    slightly thickened (6-7 minutes). Stir in vinegar,
    check seasoning and keep warm.
  • 2
    Heat 1 tbsp of oil in a saucepan over mediumhigh
    heat, add rice and stir to coat. Season to taste,
    then add stock, bring to a simmer and cover.
    Reduce heat to low-medium and cook without
    uncovering until rice is tender and liquid is
    absorbed (12-15 minutes). Set aside.
  • 3
    Meanwhile, cook lentils in a large saucepan
    of unsalted boiling water until almost tender
    (6-8 minutes). Stir in pasta and cook until pasta is
    al dente (6-7 minutes). Drain, then stir lentils and
    pasta into rice, season to taste and keep warm.
  • 4
    Heat butter and remaining oil in a saucepan
    over medium-high heat, add onion and fry until
    golden brown and crisp (8-10 minutes).
  • 5
    To serve, divide lentil mixture among bowls,
    spoon tomato sauce on top and scatter with
    crisp onion.

Notes

Note Baharat is a Middle Eastern spice blend consisting of seven spices or more. It’s available from Middle Eastern delicatessens and Herbie’s Spices (herbies.com.au).
Drink Suggestion: Nutty dark porter Drink suggestion by Max Allen