This delicious vegan Middle Eastern dish is a family favorite! A popular street food in Egypt, it comes in many variations. This recipe is compiled from two sources: my busy working-professional mother and my aunt who is hands-down the best cook in the family. The result is a practical recipe of this classic dish, complete with all the fixings, that does not compromise on taste.
The Base
Ingredients
1/4 cup olive oil
1 large yellow onion, chopped
2-3 tbs pasta, any shape is fine but has to be small. Macaroni works well.
1 cup medium-grain rice, rinsed and drained
1 1/2 cup brown lentil, soaked in water for one hour
1 tbs minced garlic, optional
2 1/2 cups water or broth
Salt to taste
Directions
Heat oil in a pot over medium high heat.
Add pasta and cook until golden brown.
Add the onion and cook until translucent.
Add the rice and stir until coated with oil.
Stir in the garlic, if using.
Add the water (or broth), then add the lentil BEFORE the water starts to boil.
Add salt, stir lightly.
Cover, bring to a boil, then simmer for 20 minutes.
Turn heat off and leave covered for 15 minutes.
Fluff with a fork before serving.
Topping: Tomato Garlic Sauce
Ingredients
1 tbs olive oil
2 tbs minced garlic
1/4 cup white vinegar
1 can tomato sauce
1/2 to 1 cup water, depending on preference of thick or runny sauce
Salt and black pepper to taste
Directions
Heat olive oil in a small sauce pan over medium heat
Add garlic and cook for 30 seconds until fragrant. Don’t overcook! It should remain white.
Add vinegar then add tomato sauce, water, salt, and pepper.
Bring to boil, then simmer for 10 – 15 minutes.
Topping: Fried Onion
Ingredients
2 large onions, sliced into 3mm-thick half circles
1 tsp of salt
3 tbs of cornstarch
Oil for shallow frying
Directions
Spread onion on paper towel and sprinkle lightly with salt, then let sweat for at least an hour.
Blot with paper towel to remove as much moisture as possible.
Sprinkle with cornstarch and toss until lightly coated.
Fry in small batches until golden brown.
Remove from oil and place on paper towel in a single layer until cool.
Topping: Da’a
Ingredients
1tbs minced garlic
1tbs ground cumin
1tbs red pepper flakes, optional (this makes it spicy!)
1/2tsp salt
1/4 cup white vinegar
1 cup water (or less, to taste)
Directions
Mix all ingredients in a jar and shake.
To serve…
Serve the base with your favorite topping(s). Going with all toppings is highly recommended and the quantities are a personal choice. I can’t imagine koshari without the tomato garlic sauce. The fried onion is a favorite and make a big difference in flavor. The da’a is a nice complement to the sweetness of the fried onions. Just go with everything!
Taza Project 