Koshary – Egypt’s National Dish
A wonderful carb-fest of pasta, rice, lentils and caramelized onions (I used french-fried onions in my version) with a tomato-saucy topping. It is a great example of what happens when cultures meet – the origin is thought to be from India, and the rice addition from Persians who probably learned it from the Chinese.
Ingredients
- Tomato and Garlic Sauce
- 1/2 tablespoon olive oil
- 1/2 tablespoon garlic, chopped
- 1 16oz can tomato sauce
- 1/2 cup water
- 1/4 cup white vinegar
- Koshary
- 1 tablespoon olive oil
- 1 cup canned lentils (I have also used black beans, also good)
- 8 ounces elbow macaroni, prepared al dente
- 2 cups cooked long-grain rice
- 1 tablespoon ground cinnamon
- 1 tablespoon ground coriandar
- 1 tablespoon ground cumin
- 1 - 2 cups french-fried onions
- salt & pepper to taste
Instructions
- Make the Tomato and Garlic sauce:
- Pour olive oil into a medium-sized saucepan set over medium heat.
- Add garlic and cook until fragrant, about 30 seconds.
- Stir in the tomato sauce.
- Simmer until slightly thickened, about 10 minutes.
- Add the water and vinegar, then turn the heat to high.
- When it starts to boil, remove from heat, season with salt and pepper to taste, and set aside.
- Combine the Koshary:
- Pour the olive oil into a heavy-bottomed 12-inch stainless steel skillet set over medium-high heat.
- When shimmering, add all of the ingredients except the fried onions.
- Sauté, stirring frequently, until heated through.
- Now assemble the dish:
- Scoop the rice mixture on a plate or bowl.
- Top with the tomato sauce and garnish with the french-fried onions.