Koshary (egyptian Rice Dish)

INGREDIENTS

1 cup brown lentils, rinsed
1 cup macaroni, elbow or small shells
1 cup white rice, soaked in water for one hour
vegetable oil

Tomato Sauce
1 large onions, finely chopped
5 cloves garlic, chopped
1 ½ cup tomato juice

1 tablespoon tomato sauce
4 tablespoons vinegar
allspice according to taste
salt to taste
black pepper to taste
For the takleya:
2 large onions, peeled and cut into thin slices
2 tablespoons vegetable oil
black pepper to taste

METHOD

1. Place lentils in a large saucepan and cover it with
water, add 1 teaspoon of salt. Cook until they are
very tender then remove from heat and drain. Keep
the lentils’ water, we will use it later on for the rice.
2. Heat the oil in a pan and mix in onions and all-
spice. Stir until the onions start changing color then
add the rice and cook for another 3 minutes.
3. Add in the lentils. Mix gently with the rice for few
minutes. Then pour the lentils’ water.
4. Cover the pan, and simmer over low heat with lid
on until rice and lentils are cooked.
5. Meanwhile, cook the macaroni according to box
directions. Drain and keep aside warm.
6. To make the tomato sauce: heat vegetable oil in a
large skillet, stir in the garlic and cook until they
become transparent. Then add in the tomato juice,
tomato sauce, vinegar and salt. Cook over medium
heat until the mixture starts boiling. Remove from
heat and keep warm.
7. For the takileya, heat the oil in another skillet and
fry the onions until they become soft and golden.
Flavor with black pepper. Remove and drain on
paper towels.
8. To serve: put the rice and lentils in a deep serving
dish, spread the macaroni on top, pour the tomato
sauce all over. Garnish with the takelaya.
9. Serve warm.

INFO & TIPS

Delicious, filling, easy to make!

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