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Budget-Friendly Crispy Egyptian Koshari

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A crispy twist on the classic Egyptian street food koshari, combining lentils, rice, pasta, and a tangy tomato sauce with a satisfying crunchy layer. This budget-friendly recipe is quick, easy, and perfect for comforting weeknight meals.

Ingredients

Scale
  • 1 cup brown lentils, rinsed
  • 1 cup long grain white rice, rinsed (or basmati)
  • 1 cup elbow macaroni or small pasta shapes (gluten-free pasta works too)
  • 2 tablespoons vegetable oil (for cooking lentils and rice)
  • 3 tablespoons vegetable oil or ghee (for crispy layer)
  • Pinch of smoked paprika or cumin (optional)
  • 2 cups canned crushed tomatoes
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon vinegar (white or apple cider)
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 teaspoon sugar
  • 1 small chili pepper or pinch of chili flakes (optional)
  • 1/4 cup crispy fried onions (store-bought or homemade)
  • Fresh parsley or cilantro, chopped
  • Plain yogurt or tahini sauce (optional, for serving)

Instructions

  1. Cook the lentils: In a large saucepan, add 1 cup lentils and 3 cups water. Bring to a boil, then reduce heat and simmer for about 20 minutes or until lentils are tender but not mushy. Drain and set aside.
  2. Cook the rice: In the same pot, heat 1 tablespoon vegetable oil over medium heat. Add rinsed rice and stir for 1-2 minutes to coat grains. Pour 2 cups water, bring to a boil, cover, and reduce heat to low. Cook for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork.
  3. Cook the pasta: Boil elbow macaroni in salted water according to package instructions (about 7-9 minutes). Drain and set aside.
  4. Make the tomato sauce: Heat 1 tablespoon oil in a saucepan. Sauté chopped onion until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. Stir in crushed tomatoes, vinegar, cumin, sugar, salt, pepper, and chili flakes if using. Simmer on low for 15-20 minutes until thickened. Taste and adjust seasoning.
  5. Combine base ingredients: In a large bowl, mix cooked lentils, rice, and pasta gently to combine. Season lightly with salt and pepper.
  6. Create the crispy layer: Heat 3 tablespoons vegetable oil or ghee in a nonstick skillet over medium-high heat. Add the lentil-rice-pasta mixture in a thin, even layer, pressing down lightly with a spatula. Cook for 8-10 minutes without stirring, until the bottom is golden and crispy. Adjust heat to avoid burning.
  7. Serve: Carefully slide the crispy koshari onto a serving plate. Spoon the tomato sauce over the top and garnish with crispy fried onions and fresh herbs. Add a dollop of plain yogurt or tahini sauce if desired.

Notes

Keep heat medium to medium-high when crisping to avoid burning. Do not stir the crispy layer until it is well set to form a golden crust. Use low-sodium canned tomatoes to reduce sodium. Leftovers reheat best in a skillet to maintain crispiness. Can be made vegan by using vegetable or coconut oil and skipping yogurt or using dairy-free tahini sauce. Gluten-free by using gluten-free pasta and substituting oils as needed.

Nutrition

Keywords: koshari, Egyptian food, crispy koshari, lentils, rice, pasta, tomato sauce, budget-friendly, easy recipe, vegetarian, vegan option

Find it online: https://merrymorsel.com/budget-friendly-crispy-egyptian-koshari-recipe-easy-homemade-step-by-step-guide/