Koshery is a popular plant-based comfort food found at Egyptian street stalls, restaurants and homes. It contains layers of fluffy, saucy, spicy and crispy ingredients, which, when assembled creates a delectable bowl of deliciousness. This vegan delight can be enjoyed as a vegetarian main or side dish.
Recipe by: GOLD Restaurant
Serves: 8 (main)
Preparation: 30 minutes
Cooking: 30 minutes
T = tablespoon
t = teaspoon
- 1 cup rice
- 1 cup small dry brown lentils
- ½ cup macaroni
- 1 cup dry chickpeas
- 2 large onions, sliced into thin round discs
- 4 T olive oil
- Salt and pepper to taste
- 1 onion, finely diced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 large fresh tomato, blanched and chopped
- 1 can tinned tomato
- 1 T tomato paste
- 2 t garlic, finely minced
- 2 t fresh ginger, finely minced
- 1 t curry powder
- 1 t ground coriander
- 2 t salt
- ¼ cup olive oil
- 1 t ground black pepper
- Soak the lentils in water for 30 minutes. Drain and rinse and drain again.
- Bring lightly salted water to the boil and stir in the lentils.
- Cover and reduce heat to low. Allow to simmer until lentils are tender.
- Remove from the heat.
- Heat 1 T olive oil in a saucepan over a medium-high heat.
- Stir in rice and continue stirring until the rice is coated with oil.
- Add 1½ cups of water and salt and bring to the boil.
- Reduce to a low heat, cover and simmer until rice is cooked and the liquid has been absorbed.
- Remove from the heat.
Combine the rice and lentils and mix.
- Place dry chickpeas in a saucepan of lightly salted water and bring to the boil.
- Turn the heat to low and allow to simmer until tender.
- Remove from the heat and drain in a colander.
- In a separate saucepan boil lightly salted water, add the macaroni and cook uncovered, stirring occasionally until al dente (cooked but still firm to the bite).
- Remove from heat, drain well in a colander.
- Place 3 T of the olive oil in a skillet on a medium heat.
- Add the sliced onion and fry until golden brown and crispy but not burnt.
- Remove from the heat and drain on paper towel.
- Pour ¼ cup olive oil into a thick-bottomed skillet, place on a medium heat, add the onions and cook, stirring regularly until transparent.
- Turn the heat to low and allow to cook gently.
- Add the green and red bell peppers, fresh and tinned tomato and tomato paste.
- Sprinkle coriander, salt, ground black pepper and curry powder. Mix together and cook gently for a couple of minutes.
- Turn up the heat to medium and cook for five minutes or until a thick sauce forms.
- Add the garlic and ginger and cook for a few more minutes.
- Scoop the lentil and rice mix into a large serving bowl.
- Sprinkle the chickpeas in a layer on top of the rice mix.
- Scoop the macaroni on top of the chickpeas.
- Spoon the gravy on top ensuring all the macaroni is covered.
- Lastly sprinkle with the crispy onion.
Tip: Once cooked ensure that the chickpeas, macaroni, lentils and rice are covered and kept warm by returning to the pots in which they were cooked or place in/on a warmer.