Can I make koshari gluten-free?

Yes. Substitute the macaroni with gluten-free pasta, cooking it according to package directions, and combine with the rice and lentils as directed.

Do I cook the rice, lentils, and pasta separately?

Yes. Each component is cooked separately to control texture, then layered together before serving with sauce.

What ratio of rice to lentils to pasta should I use?

The classic ratio is 1:1:2 (1 cup rice, 1 cup lentils, 2 cups pasta), which balances heartiness with the starch components.

Can koshari be made ahead?

Yes. Cook each component separately and store in airtight containers for up to 3 days; warm gently before serving and top with fresh sauce.

What type of lentils work best?

Brown lentils hold their shape during cooking and provide a firmer texture than red or yellow lentils, which is traditional for koshari.

Koshari (Egyptian National Dish)

Name: Koshari (Egyptian National Dish)
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 2 tbs olive oil; 1 cup medium grain rice; 1 cup brown lentils; 2 cups small uncooked macaroni noodles ((Gluten Free: use GF pasta)); 2 cups vegetable broth; 1 garlic clove (, quartered); 1 teaspoon cumin; 1 bay leaf; 1/2 teaspoon salt; Salt to taste; For the Sauce:; 2 tablespoon olive oil; 1 small onion (, diced finely); 2 cloves garlic (, finely minced); 15 ounce can plain tomato sauce; 2-3 teaspoons baharat spice blend; Homemade Baharat (, click link for recipe (strongly recommended for the best flavor!)); 1/4 teaspoon red chile flakes ((omit if you don't like it spicy hot)); 1 tablespoon red wine vinegar; Salt & pepper to taste; Crispy Onion Garnish:; 2 large onions (, very finely sliced); Oil for deep-frying; 15 ounce can garbanzo beans (, rinsed and drained)

1

Make the Rice: Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the rice and fry it for 2 minutes, then add the vegetable stock. Bring it to a boil, decrease the heat to low, cover and simmer for 15 minutes or until the rice is cooked.Make the Lentils: Rinse the lentils under cold water and add them to another medium saucepan with 2 cups of water. Add the garlic, cumin and bay leaf and bring it to a boil. Reduce the heat to low, cover and simmer for 20-30 minutes or until the lentils are tender. Once cooked, add the salt and stir to combine. Strain any excess liquid if necessary.Make the Macaroni: Cook the macaroni according to package instructions until al dente.Leave each of these in the pot to keep warm and set aside.

2

Make the Crispy Onions: Heat the oil in a skillet. Add the onions and fry until dark brown. Using a slotted spoon, remove them from the oil and place them on paper towels to drain and cool.

3

Make the Sauce: Heat the oil in a medium saucepan over medium-high heat and add the onion. Cook until soft and translucent, about 5-7 minutes. Add the garlic and saute until golden brown. Add the tomato sauce, baharat, salt and pepper to taste, chile flakes (if using) and red wine vinegar. Bring it to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.

4

Assemble the Koshari: Add the rice, lentils and macaroni to a large bowl and toss to combine (or simply scoop out desired amounts of each onto the plates). Sprinkle a little baharat over each portion and serve topped with some of the spicy tomato sauce. Top with garbanzo beans, the crispy onions and another sprinkle of baharat. Serve warm.Note: Each of the components can be made well in advance and then simply reheated and assembled.