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Description
Koshary, the national dish of Egypt, checks each of these boxes in a marriage of Italian and Arabic culinary elements, including rice, chickpeas, lentils, macaroni, tomato sauce, and bold spices like cumin and coriander. The balanced, harmonious flavors of this cuisine combine to tantalize the senses from every angle.
Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1/2 cup yellow onion (grated)
- 1 Tbsp. fresh garlic (finely chopped)
- 2 tsp. harissa (Organic)
- 1/2 tsp. cumin (ground)
- 1 Tbsp. tomato paste
- 28 oz. diced tomatoes (undrained)
- 1 Tbsp. white vinegar
- 1/2 tsp. salt
- 1/4 tsp. black pepper (ground)
- 3/4 cup medium grain white rice
- 3/4 cup brown lentils (rinsed)
- 2 Tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper (ground)
- 1/2 tsp. coriander (organic, ground)
- 1 1/2 cups warm water
- 1 cup vermicelli pasta (broken into 1-inch pieces, cooked)
- 15 oz. chickpeas (drained and rinsed)
- 2 cups vegetable oil
- 2 yellow onions (medium, thinly sliced)
- 2 Tbsp. sugar
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Directions
- For the Tomato Sauce, heat oil in large skillet on medium heat. Add onion; cook until softened and beginning to brown. Add garlic, Harissa and cumin; cook and stir until fragrant. Add tomato paste; cook and stir until mixture is well blended and darkens in color. Stir in diced tomatoes, vinegar, salt and pepper. Bring to boil. Reduce heat and simmer until slightly thickened, about 30 minutes. Keep warm. Test Kitchen Tip: For a smoother sauce, after simmering, place mixture in blender container. Process until smooth with center of lid removed to allow steam to escape.
- Meanwhile, for the Rice and Lentils, soak rice in water 15 minutes. Drain well; set aside. While the rice is soaking, place lentils in medium saucepan. Add enough water to cover. Bring to boil. Reduce heat to low; cook about 10 minutes, until just tender. Drain well.
- Place rice, lentils, salt, pepper and coriander in medium saucepan. Add warm water. Bring to boil. Reduce heat to low; cover. Cook until water is completely absorbed and rice is tender, about 20 minutes. Remove from heat. Let stand 5 minutes. Fluff mixture with a fork. Gently stir in cooked pasta and chickpeas. Keep warm.
- For the Crispy Onions, heat oil in large saucepan on medium-high heat until hot. Toss onions with sugar in large bowl. Add to hot oil. Cook, stirring frequently, until onions are browned and crispy. Remove onions using slotted spoon; place on paper towel-lined plate to drain. Discard oil.
- To serve, spoon Rice and Lentil mixture into 4 serving bowls. Top with Tomato Sauce and garnish with Crispy Onions to serve.
NutritionView More
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1650Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1650Calories from Fat1130 |
% DAILY VALUE |
Total Fat125g192% |
Saturated Fat10g50% |
Trans Fat3.5g |
Cholesterol |
Sodium1030mg43% |
Potassium1260mg36% |
Protein23g |
Calories from Fat1130 |
% DAILY VALUE |
Total Carbohydrate114g38% |
Dietary Fiber20g80% |
Sugars17g |
Vitamin A35% |
Vitamin C70% |
Calcium10% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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