"@thefeedfeed @tuttorossotomatoes Growing up in Egypt meant that Koshari was consumed on a weekly basis. This delicious inexpensive dish is made with just a few ingredients but is super addictive! [AD] I am partnering up with @tutturossotomatoes & @thefeedfeed to bring you my delicious Koshari recipe using their Diced Tomatoes in Puree with Olive Oil. This is the perfect introduction recipe to try if you’re interested in Egyptian cuisine! #tutturossotomatoes #feedfeed #comfortfood"
Koshari
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Recipe Intro From dieteticaesthetic
We love this koshari, a popular dish in many Egyptian homes. Lentils, rice, small pasta, tomatoes and spices come together in this flavorful dish. Don’t skip the fried onions or kamouneya (vinegar garlic sauce!)
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- Recipe Card
Prep time: 15mins
Cook time: 1hr
Serves or Makes: 3-4
Recipe Card
ingredients
For the Fried Onion Topping:
- 2 white onions, thinly sliced
- kosher salt
- 1/2 cup vegetable oil
ingredients
For the Sauce:
- 2 tablespoons olive oil
- 4 cloves of garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons white vinegar
- 1/2 (28 ounce) can Tuttorosso Diced Tomatoes in Puree with Olive Oil
- kosher salt, to taste
- black pepper, to taste
ingredients
Koshari Base:
- 1 cup brown lentils, rinsed and drained
- 1 teaspoon olive oil
- 1 cup medium grain rice, soaked and drained
- 2 cups ditalini pasta
- kosher salt, to taste
- black pepper, to taste
- 1 (15 ounce) can chickpeas, drained
- cilantro, chopped
ingredients
For the Kamouneya (Vinegar/Garlic Sauce):
- 2 cloves of garlic, minced
- 2 teaspoons ground cumin
- 1/4 cup water
- 6 tablespoons white vinegar
- 1/2 (14.5 ounce) can Tuttorosso Petite Diced Tomatoes
- 1 serrano chile, optional
Method
Step 1
Make crispy onions: place onions in a bowl and sprinkle with kosher salt. Let rest for 10 minutes, then drain, pressing on the solids, to remove excess liquid. Heat vegetable oil over medium-high heat in a medium pan. Fry onions until golden and crisp, then remove from pan and drain on a paper towel-lined plate
Step 2
Make tomato sauce: heat olive oil in a saucepan over medium heat. Stir in garlic and cook until fragrant, then add red pepper flakes, cumin, and coriander. Add Tuttorosso Diced Tomatoes in Puree with Olive Oil and season with salt and black pepper to taste. Bring sauce to a boil and cook until it begins to thicken, about 15 minutes. Cover and keep warm until ready to serve.
Step 3
Make the lentils: bring 3 cups of water and lentils to a boil, then reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and season with salt to taste. Set aside.
Step 4
Make the rice: heat olive oil in a medium pot and add rice. Cook, stirring frequently for about 5 minutes. Add 1 1/2 cups water and bring to a boil. Reduce heat to low and cook, covered, until rice is cooked through, about 15 minutes.
Step 5
Make the pasta: cook ditalini in generously salted water according to package instructions, then drain.
Step 6
Make the kamouneya sauce: meanwhile, combine garlic, ground cumin, vinegar, and water in a medium bowl. Stir in Tuttorosso Petite Diced Tomatoes and serrano chile, if using. Set aside.
Step 7
Assemble your koshari: serve a base layer of rice, then top with lentils, ditalini, a generous scoop of tomato sauce, and a drizzle of kamouneya sauce. Add chickpeas, cilantro, and garnish with a sprinkle of fried onions.