Egyptian Koshari

Ingredients

• 1 cup rice, cooked
• 1 cup brown lentils, cooked
• 1 cup small pasta, cooked
• 1 can chickpeas, drained
• 2 large onions, thinly sliced
• Oil for frying
• For the sauce: 1 can chopped tomatoes, 2 garlic cloves, 1 tsp cumin, 1 tbsp vinegar, chilli to taste

Instructions

1. Fry the sliced onions in batches until deep golden and crisp, then drain on paper.
2. For the sauce, fry the garlic, add the tomatoes, cumin, vinegar and chilli, and simmer until thick.
3. Layer the rice, lentils and pasta in bowls.
4. Top with chickpeas, a generous ladle of tomato sauce and a pile of crispy onions.

Serving suggestions

• Serve with extra chilli sauce and a squeeze of lemon.

Storage & reheating

Store the components separately and assemble fresh; they keep for 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions