One of Egypt's great comfort foods, Koshari is a hearty mix of rice, lentils, pasta, and crispy fried onions. This recipe combines diverse textures and flavours with bold flavours and textures, making for a filling and nutritious single-pot meal. Known as the 'national dish' of Egypt, Koshari is a popular street food enjoyed casually and an excellent homemade meal. Rice and lentils cook together to form the base of this yummy dish, while short pasta, most probably macaroni or spaghetti, is added along with them. Ultimately, it's crowned with a rich tomato sauce spiced with cumin, garlic, and vinegar, setting a delicious, fragrant taste. These ensure the just right proportion in Koshari, allowing the rice, lentils, and pasta to absorb all those bold flavours of the sauce. Crisp-fried onions sprinkled on top add crunch and flavour. Koshari recipe is the perfect meal. Chilli vinegar or hot sauce accompanies the dish for that extra kick. Not only is Koshari filling and pocket-friendly, but it is also a highly customisable dish, so spices or ingredients can be adjusted to taste. When you test out Egyptian cuisine or are looking for a new vegetarian recipe, this Koshari recipe comes with highly flavourful and hearty goodness that will certainly not disappoint anyone.

• 2 cup pasta
• 400 gms chickpeas
• 7 tbsp oil
• 3 onion
• 3 tbsp maida
• 3 garlic
• 2 tbsp tomato paste
• 400 gms tomato sauce
• 1 tsp coriander
• 1 tsp cumin
• 1/2 tsp sugar
• 1/2 tsp salt
• Black pepper
• 1 tbsp vinegar
• 1 cup vermicelli
• 2 cup rice
• 2 tsp cumin powder
• 1 lemon
• 1 tsp coriander powder
• 1/2 tsp red chilli flakes

• Start by soaking the brown lentils in hot water for at least an hour to soften them and allow them to cook quicker. Drain after soaking.
• Cook pasta in boiling salted water until al dente. Drain, season with a bit of oil to prevent sticking, and set aside.
• Slice onions thinly, toss them lightly in flour, and heat vegetable oil in a deep skillet over medium-high heat.
• When the oil is very hot, fry the onions, stirring occasionally, for 15-20 minutes until golden and crispy.
• Remove crispy onions to a paper towel-lined plate to drain excess oil. Reserve the onion oil for later.
• Heat some of the onion oil in a skillet, add minced garlic, cumin, coriander, and cinnamon (optional), and cook until fragrant, about a minute.
• Add tomato paste and cook for 2 minutes to deepen its flavor. Stir in crushed tomatoes, season with salt and pepper, and simmer for 5 minutes until slightly thickened. Reserve the sauce.
• Rinse the rice thoroughly to remove starch for fluffy grains.
• Heat reserved onion oil in a large saucepan over medium-high heat, toast vermicelli until golden, and stir in rinsed rice and drained lentils. Toast for a minute.
• Add enough hot water to cover the rice and lentils by 1-2 cm (1/2 inch). Stir in cumin, coriander, salt, and pepper.
• Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed and the rice and lentils are tender.
• Turn off the heat and let sit, covered, for 10 minutes to fluff up.
• Whisk olive oil, ground cumin, white vinegar, chili powder (optional), and salt in a small bowl to create a cumin sauce. Stir well and set aside.
• Layer the rice and lentil mixture on a large platter. Add the cooked pasta over it.
• Pour half of the tomato sauce over the pasta, then add chickpeas and scatter crispy onions on top for crunch.
• Serve Koshari with tomato sauce and cumin sauce on the side, garnished with fresh cilantro if desired.
• Koshari, served warm or at room temperature, is hearty and satisfying, with a medley of flavors and textures.