Koshary Recipe

Cook lentils

Rinse 1 cup lentils under cold water. Place lentils in a saucepan with 3 cups water, 1 tsp salt, and bay leaf if using. Bring to a boil, reduce to a simmer, and cook uncovered until tender but not falling apart, 20–25 minutes. Drain any excess water and discard bay leaf. Set aside and keep warm.

Cook rice

Rinse 2 cups rice until water runs clear to remove excess starch. In a medium pot, heat 1 tbs oil over medium heat. Add the drained rice and stir for 1 minute to coat. Add 2.5 cups water and 1 tsp salt, bring to a boil. Reduce heat to low, cover tightly, and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with fork. If you prefer, mix the cooked rice with the cooked lentils (traditional koshary serves rice and lentils mixed) — gently fold them together and keep warm.

Bring 4 cups water with 1 tsp salt to a rolling boil in a pot. Add 2 cups short macaroni and cook until al dente according to package instructions (usually 7–9 minutes). Stir occasionally to prevent sticking. Drain in a colander, toss with 1 tsp oil to prevent clumping, and set aside.

Slice onions thinly and separate rings. Pat dry with paper towels to remove moisture. Toss the sliced onions with 1/2 cup flour and 1/2 tsp salt until lightly coated. In a deep skillet or fryer, heat 1 cup oil to 350°F (175°C) or medium-high heat. Fry onions in batches, stirring/turning so they brown evenly, about 3–5 minutes per batch until golden brown and crisp. Use a slotted spoon to transfer to paper towels to drain. Reserve some oil for further frying if desired. Tip: Fry in small batches to avoid steaming; ensure oil is hot enough between batches.

In a saucepan, heat 2 tbs oil over medium heat. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant but not browned. Add 4 tbs tomato paste and cook, stirring, 1–2 minutes to caramelize slightly and remove raw taste. Gradually whisk in 2 cups water to loosen the paste until smooth. Add 2 tbs vinegar, 1 tsp salt, 1 tsp sugar (optional), 1 tsp ground cumin, 1/2 tsp ground coriander (optional), and 1/4 tsp red pepper flakes or cayenne (adjust to taste). Bring to a simmer and cook 10–12 minutes until slightly thickened and bright. Taste and adjust salt, vinegar, and spice — tomato sauce should be tangy, slightly spicy, and balanced. Keep warm.

Smash or finely mince 3 garlic cloves and mix with 2 tbs distilled white vinegar, 1 tsp red pepper flakes, 1/4 tsp salt, and 2 tbs water. Adjust vinegar and water to reach a pourable but concentrated sauce. Let sit for 10 minutes to mellow and marry flavors. Taste and increase vinegar or pepper if you prefer more heat/acidity. Keep at room temperature or refrigerate briefly if made ahead.

Warm the cooked rice+lentils mixture and the pasta if necessary. On each serving plate (or a large communal platter), place a generous scoop of the rice-lentil mix, a scoop of macaroni, and a spoonful of cooked chickpeas.

Ladle the tomato sauce over the rice/pasta/chickpeas as desired. Sprinkle a generous amount of crispy fried onions over the top.

Drizzle dakka (garlic-vinegar hot sauce) to taste for heat and brightness. Add lemon wedges on the side and a grind of black pepper. Serve immediately so the onions remain crisp.