The World Cook

Egypt

Group A | Africa

Koshary

Looking for enough fuel to give you the speed and stamina of Mo Salah? Then it's time to carbo-load before the big game. There's no guarantee it will giving the finishing panache of Salah, but it will provide you with the power to last the full 90 and into extra time.

There are 5 parts to the Serious Eats Koshary; rice, pasta, lentils, tomato sauce and fried onions. This filling meal was first served off street carts in Cairo, will we see it on the sidelines in Russia?

Time 1hr
Makes 4
Difficulty Semi-Pro
Units Imperial Metric

Ingredients

6 tbsp Olive oil
6 tbsp 5 tbsp 4 tbsp 2 tbsp

6 tbsp 5 tbsp 4 tbsp 2 tbsp

Olive oil
1 Onion
1

1

Onion thinly sliced
100g Green lentils
3 ½oz

100g

Green lentils
1 clove Garlic
1 clove

1 clove

Garlic
400g Tomato sauce
14oz

400g

Tomato sauce canned
120g Macaroni
4oz

120g

Macaroni
60ml White wine vinegar
¼ cup

60ml

White wine vinegar
140g Rice
1 cup

140g

Rice
2 Sticks of cinnamon
2

2

Sticks of cinnamon
4 Cardamon pods
4

4

Cardamon pods
1 tbsp Ground cumin
1 tbsp

1 tbsp

Ground cumin

1

Pour 1 tbsp of olive oil in a small skillet over a low heat. Add the onions and cook until they're caramelized and crispy. This will take about 45 minutes. Stir occasionally.
2

Preheat the oven to 350°F175°C. Meanwhile, fill a decent sized sauce pan with water and bring to a boil. Add the lentils and cook for 15 minutes.
3

While the lentils are boiling, pour another tablespoon of olive oil into a saucepan. Once up to temprature add the garlic and fry for a minute. Add the tomato sauce and bring to a simmer. Leave for 10 minutes.
4

When soft, drain the lentils and set aside. Then fill the same pan with water and bring to a boil. Add the macaroni and pinch of salt. Cook for around 10 minutes, drain and set aside
5

Returning to the sauce, which should be thicker now, add the white wine vinegar along with 1/2 cup125ml of water. Cook for 5 additional minutes, season to taste and transfer to bowl.
6

Add two tablespoons of olive oil to a dutch oven over a medium heat. Add cinnamon sticks, cardamon pods and cook for a few minutes, until fragrant. Add the rice and the ground cumin. Stir and cook for a minute. Add 3 cups750ml of water and bring to a boil. Cover, and bake in the oven for 15 minutes
7

While the rice is in the oven, heat 2 tablespoons of olive oil in a large frying pan. Add the pasta and cook for 5-7 minutes. The goal here is to get the pasta to be lightly toasted and have a bit of crunch to it. Once done, repeat with the lentils for half the time.
8

Serve it! You'll want to pile each layer on top of one another. Start with the rice, then the pasta and then lentils. Add a generous scoop of the tomato sauce. Top with the caramelized onions.