Ingredients
Koshari
- 1 tablespoon sunflower oil
- 1 ⅓ cups long-grain brown rice, such as brown basmati
- 2 teaspoons ground cumin
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 2 ⅔ cups water
- 4 ounces whole-wheat spaghetti
- 1 (15 ounce) can no-salt-added brown lentils, rinsed
- 1 (15 ounce) can no-salt-added chickpeas, rinsed
Shatta
- 2 cups diced tomatoes
- ½ cup chopped onion
- 2 cloves garlic, sliced
- 1 tablespoon tomato paste
- 1 tablespoon distilled white vinegar
- 6 tablespoons ground cumin
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 1 ⅓ cups water
- 1 tablespoon red-wine vinegar
- 1 teaspoon cayenne pepper
Fried Onions
- 1½ cups sunflower oil
- 1 cup sliced white onion
- 2 tablespoons cornstarch
- Pinch of salt
Dakka
- ¾ cup water
- 3 tablespoons distilled white vinegar
- 1 teaspoon minced garlic
- ½ teaspoon ground cumin
- ½ teaspoon salt
Directions
Step 1
To prepare koshari: Heat 1 tablespoon oil in a large saucepan over medium heat. Add rice and cook, stirring, for 1 minute. Add 2 teaspoons cumin, 3/4 teaspoon salt and pepper. Cook, stirring, for 1 minute. Add 2 2/3 cups water and bring to a simmer over high heat. Reduce heat to maintain a simmer, cover and cook until the rice is tender, about 35 minutes. Remove from heat and let stand, covered, for 5 minutes.
Step 2
Meanwhile, prepare shatta: Combine tomatoes, chopped onion, sliced garlic, tomato paste, 1 tablespoon white vinegar, 6 tablespoons cumin, 3/4 teaspoon salt, pepper and 1 1/3 cups water in a medium saucepan. Bring to a boil over high heat, then reduce heat to maintain a lively simmer. Cook, stirring occasionally, until the sauce is thickened, about 20 minutes. Remove from heat and stir in red-wine vinegar and cayenne.
Step 3
Bring a small saucepan of water to a boil. Break spaghetti into 1- to 2-inch pieces and cook until just tender, 8 to 10 minutes. Drain.
Step 4
To prepare fried onions: Heat oil in a large skillet to 350 degrees F. Toss sliced onion with cornstarch in a medium bowl. Add half of the onion to the oil and cook until golden, about 6 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Repeat with the remaining onion. Sprinkle with a pinch of salt.
Step 5
To prepare dakka: Combine water, white vinegar, minced garlic, cumin and salt in a blender; puree for 1 minute. Transfer to a bowl.
Step 6
Transfer the shatta (tomato mixture) to the blender and puree until smooth.
Step 7
Gently stir the spaghetti and lentils into the rice. Serve the koshari topped with chickpeas, the shatta, fried onions and dakka.
Nutrition Facts
Serving Size: 1 1/4 cups
Per Serving: 350 calories; protein 11.1g; carbohydrates 53.2g; dietary fiber 10g; sugars 4.5g; fat 11.6g; saturated fat 1g; vitamin a iu 523.6IU; vitamin c 9mg; folate 94.8mcg; calcium 83.5mg; iron 3.5mg; magnesium 41.5mg; potassium 307.9mg; sodium 674mg.