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Flavorful Egyptian Koshari Bowl Recipe with Crispy Onions Easy and Perfect

Egyptian Koshari Bowl - featured image
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A comforting Egyptian street food dish combining lentils, rice, and elbow macaroni topped with a tangy spiced tomato sauce and crispy fried onions. Quick, easy, and perfect for weeknight dinners.

Ingredients

Scale
  • 1 cup (200g) brown lentils, rinsed
  • 1 cup (190g) long-grain white rice, rinsed
  • 1 cup (100g) elbow macaroni
  • 2 large yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 can (14 oz / 400g) crushed tomatoes
  • 2 tablespoons (33g) tomato paste
  • 1 tablespoon (15ml) white vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper to taste
  • Vegetable oil (about 1/2 cup + 2 tablespoons) for frying and cooking
  • Optional garnishes: fresh parsley or cilantro, lemon wedges

Instructions

  1. Rinse 1 cup brown lentils under cold water until clear. In a medium saucepan, add lentils and 3 cups water, bring to a boil. Reduce heat to simmer and cook uncovered for 20-25 minutes until tender but not mushy. Drain excess water and set aside.
  2. Rinse 1 cup long-grain white rice until water runs clear. In the same or separate saucepan, combine rice with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and keep covered for 5 more minutes, then fluff with a fork.
  3. Bring a pot of salted water to a boil. Add 1 cup elbow macaroni and cook until al dente, about 7-8 minutes. Drain and rinse with cold water to stop cooking.
  4. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in crushed tomatoes, tomato paste, ground cumin, ground coriander, salt, and pepper. Let simmer gently for 15 minutes, stirring occasionally. Add white vinegar near the end and stir well.
  5. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Fry onions in batches, stirring frequently, until golden brown and crispy, about 10 minutes per batch. Use a slotted spoon to transfer onions to paper towels to drain excess oil.
  6. In serving bowls, layer rice, lentils, and macaroni. Spoon generous amounts of tomato sauce over the top, then crown with crispy fried onions. Garnish with fresh parsley or cilantro and lemon wedges if desired.
  7. Serve immediately and encourage mixing all components before eating.

Notes

Do not overcook lentils or pasta to keep layers distinct. Slice onions thinly and fry in batches to achieve perfect crispiness. Tomato sauce tastes better the next day. Re-fry onions briefly if they soften. Use nonstick or well-seasoned cast iron skillet for frying onions to avoid burning.

Nutrition

Keywords: Egyptian koshari, koshari recipe, crispy onions, lentils, rice, elbow macaroni, vegan, gluten-free option, Middle Eastern comfort food

Find it online: https://fizzlefork.com/flavorful-egyptian-koshari-bowl-recipe-with-crispy-onions-easy-and-perfect/