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1
Fry the Onions Until Crisp
15 Mins
Medium-high heat, ~175°C (350°F)
Heat the vegetable oil in a wide, heavy pan. Add the sliced onions in two batches and fry, stirring often, for 12–15 minutes until deep golden brown and crisp. Lift them out with a slotted spoon onto paper towels and sprinkle with a pinch of salt. Keep 2 tablespoons of the onion-flavoured oil in the pan for the sauce.
Do not crowd the pan — onions piled on top of each other steam instead of frying and turn soggy.
Done when: The onions are deep golden, crisp, and smell sweet and nutty; they crisp up further as they cool.
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2
Cook the Lentil Rice with Vermicelli
30 Mins
Gentle simmer, ~95°C (203°F)
Toast the vermicelli in a dry pot over medium heat for 2–3 minutes until golden. Add the rinsed lentils and 750 ml of water, bring to a boil, and cook for 10 minutes. Stir in the rinsed rice, the toasted vermicelli and 2 g of the salt, cover, and simmer gently for 18–20 minutes until the rice and lentils are tender and the water is absorbed. Rest off the heat for 5 minutes, then fluff with a fork.
Par-cooking the lentils first is what keeps them whole — lentils cooked from the start with the rice turn to mush.
Done when: The rice is tender, the lentils are whole but soft, and the grains separate easily with a fork.
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3
Boil the Pasta
10 Mins
Rolling boil, 100°C (212°F)
While the rice cooks, boil 1.5 litres of water with 1 g of salt. Add the ditalini and cook for 8–10 minutes until just tender (al dente), then drain well. Toss with a teaspoon of the reserved onion oil so the tubes do not stick.
Cook the pasta a minute less than the packet says — it softens a little more under the hot sauce.
Done when: The pasta is tender with a slight bite in the centre.
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4
Make the Spiced Tomato Sauce
15 Mins
Gentle simmer, ~95°C (203°F)
Heat the 2 tablespoons of reserved onion oil in a saucepan. Add half the crushed garlic and fry for 30 seconds, then stir in the tomato paste, cumin (2 g), coriander and chilli flakes and fry for 1 minute. Pour in the crushed tomatoes with their juice and 120 ml of water, season with 1 g of salt, and simmer for 12–15 minutes until thick enough to coat a spoon.
Frying the tomato paste and spices before the tomatoes go in takes away the raw, tinny edge and deepens the colour.
Done when: The sauce is thick, brick-red and glossy, and tastes warmly spiced rather than sharp.
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5
Mix the Daqqa (Garlic Vinegar)
5 Mins
No heat (room temperature, ~20°C / 68°F)
In a small bowl, stir together the white vinegar, the remaining crushed garlic, the remaining 1 g of cumin, 1 g of salt and 60 ml of warm water. Leave it to stand for 5 minutes so the garlic mellows into the vinegar.
The daqqa is meant to be sharp — it is the sour counterpoint to the rich sauce, so do not sweeten it.
Done when: The liquid smells garlicky and sharp, with the cumin just visible.
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6
Assemble and Serve
5 Mins
Serve hot, ~70°C (158°F)
Warm the chickpeas gently for 2–3 minutes. Spoon the lentil rice into wide bowls, add a layer of pasta, then the warm chickpeas. Ladle over the tomato sauce, drizzle with daqqa to taste, and finish with a generous heap of crispy onions.
Layer, do not stir — each person mixes their own bowl at the table, which is how koshari is eaten in Cairo.
Done when: Every bowl shows all the layers: rice, pasta, chickpeas, red sauce and a crown of golden onions.
auto_awesome Finishing Touches & Plating
Layer the lentil rice in wide bowls, add the pasta and warm chickpeas, spoon over the tomato sauce, drizzle with daqqa, and finish with a generous heap of crispy onions. Serve hot, with extra sauce and hot sauce on the table.
Egypt
1h 45m
France
Vietnam