Recipe for Koshary: an Egyptian National Dish

Step 1

Slice onions thin. Sprinkle salt and cornstarch. Toss together.

Step 2

Add vegetable oil to a large deep pan to cover the bottom by 1-inch. Fry at 350 degree F. stirring every now and then, onions should be nice and golden brown, Approximately 10-12 minutes. Reserve oil!

Step 3

Line a plate with a paper towel. Add onions in a single layer and let drain on the paper towel. Set aside to harden.

Step 4

In a saucepan on medium heat add oil, and garlic. Sautè until fragrant. approximately 1-2 minutes. Be careful not to burn the garlic!

Step 5

Add onions, tomato sauce, tomato paste, water, salt and pepper. Bring to a boil, reduce heat to medium-low and cover, let simmer for 15 minutes.

Step 6

In an enameled dutch oven or heavy pot on medium high heat, add oil with the fried onions, lentils, and 1 tbsp salt. Stir for 1-2 minutes. Add 4 cups water and bring to a boil. Keep heat on medium high, (it should be a gentle boil) for approximately 12-15 minutes or until the lentils are al-dente. *DO NOT DRAIN WATER.

Step 7

Stir in rice, vermicelli, hot water, and additional tablespoon salt.(Option to add Cumin*) Bring to a boil, cover and reduce heat low for 12-15 minutes or until pasta is tender. Fluff with a fork.

Step 8

All the ingredients in a measuring cup. Whisk to combine.

Step 9

Koshary is all about the layering! Add the rice with lentil mixture as the base, top with cooked pasta, chickpeas, and fried onions. Drizzle with tomato sauce and cumin sauce.

Step 10

A great option for serving: Arrange all the ingredients on the table and everyone can assemble with all there favorite toppings!