Egyptian Koshary

Name: Egyptian Koshary
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Middle Eastern,
Ingredients: 2 tbsps olive oil; 1/2 cup grated yellow onion; 1 tbsp finely chopped fresh garlic; 2 tsps Organic Harissa; 1/2 tsp cumin ground; 1 tbsp tomato paste; 1 can (28 oz) diced tomatoes undrained; t tbsp white vinegar; 1/2 tsp salt; 1/4 tsp black pepper ground; 3/4 cup medium-grain white rice; 3/4 cup brown lentils rinsed; 2 tbsps olive oil; 1/2 tsp salt; 1/2 tsp black pepper ground; 1/2 tsp organic coriander ground; 1 1/2 cups warm water; 1 cup vermicelli pasta broken into 1-inch pieces, cooked; 1 can (15 oz) chickpeas drained and rinsed; 2 cups vegetable oil; 2 medium yellow onions thinly sliced; 2 tbsps 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 flavors of this cuisine combi...

Ingredients

Tomato Sauce
2 tablespoons olive oil
1/2 cup grated yellow onion
1 tablespoon finely chopped fresh garlic
2 teaspoons Organic Harissa
1/2 teaspoon McCormick® Ground Cumin
1 tablespoon tomato paste
1 can (28 ounces) diced tomatoes, undrained
t tablespoon white vinegar
1/2 teaspoon salt
1/4 teaspoon McCormick® Pure Ground Black Pepper
Rice & Lentils
3/4 cup medium-grain white rice
3/4 cup brown lentils, rinsed
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon McCormick® Pure Ground Black Pepper
1/2 teaspoon McCormick Gourmet™ Organic Ground Coriander
1 1/2 cups warm water
1 cup vermicelli pasta, broken into 1-inch pieces, cooked Substitutions available
- ditalini pasta, cooked
1 can (15 ounces) chickpeas, drained and rinsed
Crispy Onions
2 cups vegetable oil
2 medium yellow onions, thinly sliced
2 tablespoons sugar

KEY PRODUCTS

INSTRUCTIONS

1 For the Tomato Sauce, heat oil in large skillet on medium heat. Add onion; cook until softened and beginning to brown. Add garlic, Harissa and cumin; cook and stir until fragrant. Add tomato paste; cook and stir until mixture is well blended and darkens in color. Stir in diced tomatoes, vinegar, salt and pepper. Bring to boil. Reduce heat and simmer until slightly thickened, about 30 minutes. Keep warm.

Test Kitchen Tip: For a smoother sauce, after simmering, place mixture in blender container. Process until smooth with center of lid removed to allow steam to escape.
2 Meanwhile, for the Rice and Lentils, soak rice in water 15 minutes. Drain well; set aside. While the rice is soaking, place lentils in medium saucepan. Add enough water to cover. Bring to boil. Reduce heat to low; cook about 10 minutes, until just tender. Drain well.
3 Place rice, lentils, salt, pepper and coriander in medium saucepan. Add warm water. Bring to boil. Reduce heat to low; cover. Cook until water is completely absorbed and rice is tender, about 20 minutes. Remove from heat. Let stand 5 minutes. Fluff mixture with a fork. Gently stir in cooked pasta and chickpeas. Keep warm.
4 For the Crispy Onions, heat oil in large saucepan on medium-high heat until hot. Toss onions with sugar in large bowl. Add to hot oil. Cook, stirring frequently, until onions are browned and crispy. Remove onions using slotted spoon; place on paper towel-lined plate to drain. Discard oil.
5 To serve, spoon Rice and Lentil mixture into 4 serving bowls. Top with Tomato Sauce and garnish with Crispy Onions to serve.