The Easiest Way to Make Koshary

Ingredients

• 1 cup brown lentils
• 1 1/2 cups Egyptian rice
• 1 cup vermicelli
• 1/4 package thin long pasta
• 1/2 cup small round pasta
• Spices:
• Dried coriander
• Cumin
• Black pepper
• Red tomato sauce:
• 3 cloves garlic
• 2 tbsp vegetable oil
• 1/2 kilo red tomatoes
• 1 green hot pepper
• 1 tsp ground cumin
• 1 tsp dried coriander
• 1/2 tsp black pepper
• Salt
• White vinegar sauce, or daqqa:
• 3 cloves garlic, crushed
• 1/4 cup white vinegar
• 1 cup water
• 1/2 tsp dried coriander
• A pinch of cumin
• A pinch of black pepper
• You may also like Hana's Beef Fillet Slices with Vegetables

Method

1. Boil the lentils until tender, then drain and set aside.
2. In a large pot or wide skillet, add some oil and toast the vermicelli in the oil until it turns golden brown.
3. Add the soaked and drained rice over the vermicelli and stir.
4. After 1 minute of stirring, add the pasta and stir again.
   Timers: 1 min
5. Add the lentils on top and mix, then sprinkle in the dried coriander, cumin, black pepper, and salt. Stir everything one last time.
6. Cover the ingredients with hot water, about 3 cups.
7. When the water comes to a boil, reduce the heat, cover the pot, and cook for 20 minutes or until the koshary is done.
   Timers: 20 min
8. Meanwhile, prepare the sauces. Start with the red sauce: in a pan, heat the oil and sauté the crushed garlic until it takes on some color, then add the tomatoes after peeling and squeezing or mashing them. Add the chopped hot pepper, then the spices and salt, and let it simmer for 15 minutes.
   Timers: 15 min
9. Prepare the daqqa sauce by whisking all the ingredients together.
10. To serve, spoon the koshary onto a plate and top with boiled chickpeas and fried onions. Drizzle with a little tomato sauce and daqqa on top, and serve the sauces in cups on the side so more can be added while eating, as desired.