Koshary Recipe

Cook the Lentils

Rinse 1 cup of brown lentils thoroughly. In a pot, bring 3 cups of water to a boil. Add the lentils, reduce heat, and let them simmer for about 20-25 minutes until tender. Drain and set aside.

Fry the Onions

Thinly slice 2 medium onions. Coat them lightly in flour to help with crispiness. Heat oil in a deep pan and fry the onions until golden brown and crispy. Drain on paper towels.

Cook the Pasta

In another pot, bring water to a boil with a pinch of salt. Add 1 cup of elbow macaroni and 1 cup of broken spaghetti. Cook according to package instructions (usually 8-10 minutes), then drain and rinse with cold water to prevent sticking.

Cook the Rice

In a separate pot, heat 1 tbsp of oil, then add 1 cup of rice. Stir for a minute, then add 2 cups of water and a pinch of salt. Bring to a boil, cover, and simmer on low heat for 15 minutes or until all the water is absorbed.

Prepare the Tomato Sauce

Heat 2 tbsp of vegetable oil in a pan over medium heat. Add 1 finely chopped onion and sauté until golden. Add 4 cloves of minced garlic and cook for 1 minute. Pour in 3 cups of tomato puree and 1 tbsp of tomato paste.

Stir in 1 tsp cumin, 1 tsp coriander, and salt to taste. Simmer for 10-15 minutes, then mix in 1 tsp vinegar before turning off the heat.

Make the Garlic Vinegar Sauce (Dakka)

In a small saucepan, heat 1 tbsp of oil and add 4 cloves of minced garlic. Sauté for a minute, then pour in 2 tbsp vinegar and 1/2 cup water. Stir in 1 tsp cumin and 1/2 tsp chili powder. Let it simmer for 2 minutes and remove from heat.