Koshari, one of Egypt’s national dishes, is an unusual mix of rice, noodles, and lentils, served with a spicy tomato sauce. Beloved at breakfast, it can be found on every street corner in Cairo. Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019.Translation © Luisa Weiss, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.theexperimentpublishing.com
Firey Koshari [Vegan]
- 1 red onion
- 3 tablespoons olive oil
- 1 1/2 tablespoons ground cumin
- 1 tablespoon coriander seeds
- 1 1/2 teaspoons red pepper flakes
- 1 teaspoon ground paprika
- 1/2 teaspoon ground allspice
- One 14.5-ounce (411 g) can diced tomatoes
- 1 1/2 cups (150 g) ditalini or other small macaroni
- 1/2 cup (100 g) long-grain white rice
- 1/3 cup (75 g) red lentils
- 1 red jalapeño or other fresh red chile
- 2 tablespoons white wine vinegar
- Salt and freshly ground black pepper
- Slice the onion into thin rings.
- Heat 1 tablespoon of the oil in a sauté pan over medium-high heat. Add the onions and reduce the heat to medium-low. Cook for about 15 minutes, until golden brown. Transfer to a bowl and set aside.
- Add the remaining 2 tablespoons oil to the pan. Add the cumin, coriander, red pepper flakes, paprika, and allspice. Toast for about a minute, stirring constantly.
- Add the tomatoes and 2 cups (480 ml) hot water, stirring well. Stir in the macaroni, rice, and lentils.
- Slice the jalapeño into thin rings and add to the pan.
- Reduce the heat to low, cover the pan, and simmer for 10 minutes, until the liquid has reduced by half.
- Add the vinegar and season to taste with salt and pepper. Simmer for another 5 minutes uncovered, stirring occasionally.
- Serve hot, topped with the browned onions.