Koshary

Koshary is pretty much Egypt's staple street food. You can find anything from a 2-story koshary restaurant to a man with a cart on the side of the street. It has no meat, but even the biggest of carnivores don't miss it.

Prep Time: 20 mins

Cook Time: 1 hr

Total Time: 1 hr 20 mins

Servings: 8

Ingredients

1 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed

¼ cup red wine vinegar

1 teaspoon ground coriander

1 teaspoon ground cayenne pepper

½ teaspoon ground cumin

½ (16 ounce) package ditalini 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 tablespoon olive oil

1 yellow onion, minced

3 cloves garlic, minced

1 (14 ounce) can crushed tomatoes

1 tablespoon butter

3 cups chicken stock

1 (3 ounce) can French-fried onions

Directions

1. Combine chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.

2. 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.

3. Combine rice with enough cold water to cover; allow to soak for 20 minutes. Drain.

4. Meanwhile, combine lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and simmer until tender, about 30 minutes. Drain.

5. 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 while preparing remainder of dish.

6. 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.

7. 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 French-fried onions.

Tips

Instead of French-fried onions, you can caramelize 4 large sliced onions in butter and brown sugar for 45 minutes and serve with both kinds of onion. It's sensational!

Nutrition Facts (per serving)

Calories 498 | Fat 10g | Carbs 84g | Protein 18g