Name: Rice, pasta, lentils, canned tomatoes: koshari is made for self-isolation cooking
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 - 6
Ingredients: 50 ml olive oil; 200 gm (1 cup) basmati rice; 560 ml (2¼ cups) hot vegetable stock or water; 250 gm brown lentils; 100 gm small macaroni; 20 gm butter, coarsely chopped; 2 onions, thinly sliced; Baharat tomato sauce; 60 ml (¼ cup) olive oil; 1 onion, thinly sliced; 1 garlic clove, finely chopped; 2½ tsp baharat (see note); ½ tsp dried chilli flakes; 400 gm canned cherry tomatoes; 200 gm canned chopped tomatoes; 1 tbsp red wine vinegar, or to taste

Rice, pasta, lentils, canned tomatoes: koshari is made for self-isolation cooking

Rice and lentils served with a spiced tomato sauce and a pile of crisp onion: no wonder this Egyptian comfort food dish is so well loved.

Serves 4 - 6

Prep

25M

Cook

40M

Total

1H 5M

Skip to Recipe

Every culture has its favourite comfort food and in Egypt it’s koshari. It’s hard not to be intrigued by a recipe that calls for a triple carb hit – rice, pasta and lentils. Served with a simple spiced tomato sauce that’s fragrant with baharat, and topped with a pile of crisp onion, no wonder it’s so well loved.

Ingredients

50 ml olive oil

200 gm (1 cup) basmati rice

560 ml (2¼ cups) hot vegetable stock or water

250 gm brown lentils

100 gm small macaroni

20 gm butter, coarsely chopped

2 onions, thinly sliced

Baharat tomato sauce

60 ml (¼ cup) olive oil

1 onion, thinly sliced

1 garlic clove, finely chopped

2½ tsp baharat (see note)

½ tsp dried chilli flakes

400 gm canned cherry tomatoes

200 gm canned chopped tomatoes

1 tbsp red wine vinegar, or to taste

Method

1.For baharat tomato sauce, heat oil in a saucepan over medium-high heat, add onion and garlic, and sauté until tender (4-5 minutes). Stir in baharat and chilli flakes until fragrant, add tomatoes, season to taste and simmer until slightly thickened (6-7 minutes). Stir in vinegar, check seasoning and keep warm.

2.Heat 1 tbsp of oil in a saucepan over medium-high heat, add rice and stir to coat. Season to taste, then add stock, bring to a simmer and cover. Reduce heat to low-medium and cook without uncovering until rice is tender and liquid is absorbed (12-15 minutes). Set aside.

3.Meanwhile, cook lentils in a large saucepan of unsalted boiling water until almost tender (6-8 minutes). Stir in pasta and cook until pasta is al dente (6-7 minutes). Drain, then stir lentils and pasta into rice, season to taste and keep warm.

4.Heat butter and remaining oil in a saucepan over medium-high heat, add onion and fry until golden brown and crisp (8-10 minutes).

5.To serve, divide lentil mixture among bowls, spoon tomato sauce on top and scatter with crisp onion.

Baharat is a Middle Eastern spice blend consisting of seven spices or more. It’s available from Middle Eastern delicatessens and Herbie’s Spices (herbies.com.au).
Drink Suggestion: Nutty dark porter. Drink suggestion by Max Allen.
Notes

Styling by Emma Knowles

Recipe / styling by Lisa Featherby

Ingredients

Method

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