Table for TwoKoshari
Egypt's beloved street-food bowl: rice, lentils and pasta topped with spiced tomato sauce, chickpeas and crispy onions.
⏱ 60 min📶 Medium👫 Serves 2🥬 Vegetarian☪ Muslim-friendly
Ingredients (for 2)
- Brown lentils, 100 g
- Rice, 100 g
- Small pasta (macaroni or ditalini), 100 g
- Chickpeas, 1 can (400 g), drained
- Onions, 2, thinly sliced
- Tomato passata, 400 g
- Garlic, 3 cloves
- Ground cumin, 1 tsp
- White vinegar, 2 tbsp
- Chili flakes, ½ tsp
- Vegetable oil, 4 tbsp
Steps
- Simmer the lentils in water for 15 minutes until just tender, then drain.
- Fry the onions in the oil until deep brown and crisp; lift out onto paper towels.
- Stir the rice into the onion oil for a minute, add the lentils and 300 ml water, cover and cook on low for 15 minutes.
- Boil the pasta. Meanwhile simmer the passata with garlic, cumin, chili, vinegar and a pinch of salt for 10 minutes.
- Layer the rice and lentils, pasta and chickpeas in bowls, spoon over the sauce and pile the crispy onions on top.
Cook it together: One fries the onions and makes the sauce, the other handles the rice, lentils and pasta — it all comes together in the bowl.
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