\n\t\t\t\t\tKoshary is Egypt\u2019s national dish: a layered bowl of rice, brown lentils, macaroni, and chickpeas, topped with a spiced tomato sauce and crispy fried onions.\t\t\t\t<\/p>\n<\/p><\/div>\n
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\t\t\t\t<\/figure>\n<\/p><\/div>\n<\/p><\/div>\nKoshary is Egypt\u2019s national dish and one of the most satisfying vegetarian meals you will ever eat. It is a layered bowl of rice, brown lentils, elbow macaroni, and chickpeas, topped with a spiced tomato sauce spiked with vinegar and cumin, then buried under a pile of deeply fried, crispy onions. Every component is cheap and simple on its own. Together, textures and flavors is something special: starchy together, tangy, crunchy, and warming all at once.<\/p>\n
This recipe has several components, but none of them are difficult. The lentils, rice, and macaroni all cook separately and get layered in bowls to order, which is exactly how the street vendors in Cairo do it. The tomato sauce is quick: garlic, crushed tomatoes, white vinegar, cumin, coriander, and a pinch of cayenne. The fried onions take the most patience. Three large yellow onions, sliced thin and fried until they are dark golden and shatteringly crisp. Do not rush them. They go from golden to burnt fast, but when done right, they make the entire dish. Everything can be prepped ahead, making this a great option for feeding a crowd. Total time is about an hour, and it serves six generously. We go back for seconds every time, fried onions and all.<\/p>\n
Cooking the Components<\/h2>\n
Cook the lentils in salted water for twenty to twenty-five minutes until tender but not mushy. Drain and set aside. Cook the rice according to package directions. Cook the elbow macaroni in salted boiling water until al dente. Drain all three components and set them aside separately. Keeping them separate allows you to assemble the koshary in layers rather than mixing everything into a homogeneous mass.<\/p>\n
Frying the Onions and Making the Sauce<\/h2>\n
Heat the vegetable oil in a deep skillet over medium-high heat. Add the thinly sliced onions and fry, stirring occasionally, for twelve to fifteen minutes until deeply golden and crispy. Watch them closely at the end. They can go from golden to burnt quickly. Remove with a slotted spoon and drain on paper towels. Season with salt. For the sauce, heat olive oil in a saucepan over medium heat. Add the minced garlic and cook for thirty seconds. Add the crushed tomatoes, vinegar, cumin, coriander, cayenne, salt, and pepper. Simmer for ten minutes until slightly thickened.<\/p>\n
Assembling the Koshary<\/h2>\n
To assemble, layer the rice in the bottom of each bowl, then add a layer of lentils, then a layer of macaroni. Top with warmed chickpeas. Spoon the spiced tomato sauce generously over everything, then pile the crispy fried onions on top. The layers should be visible, and the crispy onions should crown the dish. Serve immediately.<\/p>\n