---
title: Koshari (Egyptian Rice, Lentils and Pasta)
servings: 6
prep time: 20 minutes
cook time: 50 minutes
source: https://mycibora.com/recipes/koshari
---

Gather @white rice{300%g}, @brown lentil{200%g}, @elbow macaroni{200%g}, @chickpea{1%can}, @canned tomato{2%can}, @white vinegar{2%tbsp} and @ground cumin{2%tsp}.

Slice the onions thin and set a wide pan of oil over medium-low heat.

Fry the @onion{3} slices slowly, stirring often, until deep mahogany and crisp; drain and reserve both the onions and the oil. ~{20%minutes}

Meanwhile, cook the rice, lentils and macaroni in three separate pots of salted water; drain each as soon as it's tender. ~{20%minutes}

Return the reserved onion oil to the pan over medium heat; add the @garlic{5%clove}, cumin and @chili flake{1%tsp} and stir just until fragrant, about 30 seconds. ~{30%seconds}

Pour in the canned tomatoes and vinegar and simmer, stirring now and then, until the sauce thickens and turns sharp. ~{15%minutes}

Warm the chickpeas through in a small pot.

Layer each bowl: rice first, then lentils, then macaroni, then chickpeas, a ladle of sauce, and a heap of the crisp onions.

Serve with extra sauce and hot vinegar (dakka) alongside, so everyone spikes their own bowl.