The ubiquitous street cuisine of Egypt is koshary. Everything is available, ranging from a man pushing a cart on the side of the road to a two-story koshary restaurant. Even the largest carnivores don’t miss the lack of flesh in this animal.


  • 1 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
  • ¼ cup red wine vinegar
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cayenne pepper
  • ½ teaspoon ground cumin
  • ½ (16 ounce) package ditalini pasta
  • 1 ½ cups short-grain rice, rinsed
  • cold water, to cover
  • 1 ½ cups dark brown lentils
  • water to cover
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 yellow onion, minced
  • 3 cloves garlic, minced
  • 1 (14 ounce) can crushed tomatoes
  • 1 tablespoon butter
  • 3 cups chicken stock
  • 1 (3 ounce) can French-fried onions


  1. Place the chickpeas, vinegar, cumin, cayenne pepper, and coriander in a container or resealable bag that fits tightly. Shake occasionally and keep refrigerated while preparing the remaining meal.
  2. Heat up a kettle of water that has been mildly seasoned until it reaches a rolling boil. Boil the pasta for 8 minutes or until it’s cooked through but still firm to the bite; then, drain and set aside.
  3. After adding enough cold water to cover the rice, let it soak for 20 minutes. Empty the.
  4. Meanwhile, put lentils in a pot with enough water to cover them, and season with salt and pepper. After bringing the lentils to a boil, simmer them for around 30 minutes or until they become soft. Empty the.
  5. Garlic and onion should be cooked and stirred in heated oil for five to seven minutes, or until they become translucent. In a saucepan, warm the olive oil over medium-high heat. Increase the heat to medium-low, add the crushed tomatoes, season with salt and pepper, and simmer while you finish making the rest of the meal.
  6. The rice should be added to melted butter in a pot set over medium-high heat. Stir continuously and cook for 4 to 5 minutes. Before boiling, add the chicken stock. When the rice is soft and the liquid has been absorbed, it takes around 20 minutes to cook. Season with salt and pepper. Lower the heat to low and cover.
  7. On a large serving plate, combine the lentils and rice. Over the rice and lentil mixture, scatter the cooked pasta. Serve with French-fried onions, tomato sauce, and seasoned chickpeas.


You can serve both types of onions with four large sliced onions that have been caramelized in butter and brown sugar for forty-five minutes in place of French-fried onions. It’s astonishing!


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