Egyptian Koshary

Name: Egyptian Koshary
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 2 tbsps (30 ml) olive oil; 1/2 cup (125 ml) grated yellow onion; 1 tbsp (15 ml) finely chopped fresh garlic; 2 tsps (10 ml) harissa; 1/2 tsp (2 ml) cumin ground; 1 tbsp (15 ml) tomato paste; 1 can (28 ounces/796 ml) diced tomatoes undrained; 1 tbsp (15 ml) white vinegar; 1/2 tsp (2 ml) salt; 1/4 tsp (1 ml) pepper ground black; 3/4 cup (175 ml) medium-grain white rice; 3/4 cup (175 ml) brown lentils rinsed; 2 tbsps (30 ml) olive oil; 1/2 tsp (2 ml) salt; 1/2 tsp (2 ml) pepper ground black; 1/2 tsp (2 ml) coriander ground; 1 1/2 cups (375 ml) warm water; 1 cup (250 ml) vermicelli pasta broken into 1-inch pieces, cooked or ditalini pasta, cooked; 1 can (15 ounces/540 ml) chickpeas drained and rinsed; 2 cups (500 ml) vegetable oil; 2 medium yellwo onions thinly sliced; 2 tbsps (30 ml) sugar

Koshary, the national dish of Egypt, checks each of these boxes in a marriage of Italian and Arabic culinary elements, including rice, chickpeas, lentils, macaroni, tomato sauce, and bold spices like cumin and coriander. The balanced, harmonious flavours of this cuisine comb...

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