Koshary
A popular and colorful Egyptian dish, Koshary is a mix of rice, pasta, and lentils with a sauce of fried onion and Worcestershire sauce.
📷 Dina Said — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 20 min prep + 45 min cottura · 4 porzioni · media
Ingredients
- 150g of rice
- 200g of pasta
- 150g of dried lentils
- 2 onions
- 2 tablespoons of olive oil
- 2 tablespoons of fried onion
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of tomato sauce
- 1 tablespoon of balsamic vinegar
- Salt and pepper to taste
- 1 tablespoon of chopped cilantro
- 1 tablespoon of chopped coriander
Method
- Rinse the rice and pasta, then cook them separately al dente.
- Fill a pot with water and bring to a boil, add the lentils and cook for 20-25 minutes.
- Sauté the onions in a pan with olive oil for 10 minutes.
- Add the fried onion, Worcestershire sauce, tomato sauce, balsamic vinegar, salt, and pepper, and stir well.
- Place the rice, pasta, and lentils in a large dish, cover with the sauce, and garnish with cilantro and coriander.
- Let it rest for 10 minutes before serving.
The story
Originating in the 18th century, Koshary's history traces back to when Indian merchants and immigrants introduced rice and pasta to Egypt, blending them with traditional lentils and local sauce.
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