Koshari with Spicy Dukkah
80% authentic · Egyptian Fusion
A flavorful twist on classic Koshari, incorporating a spicy, aromatic Dukkah (Egyptian nut and spice blend) for an extra layer of texture and heat.
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Ingredients
- Rice1 cup
- Macaroni (small, like ditalini)1 cup
- Brown or green lentils1 cup
- Chickpeas1 cup
- Onions (for frying)2 large
- Garlic4 cloves
- Canned crushed tomatoes1 (28 ounce) can
- White vinegar1/4 cup
- Cumin1 tablespoon
- Coriander1 teaspoon
- Chili flakes1/2 teaspoon (or to taste)
- Vegetable oil1/2 cup
- Dukkah (Egyptian spice blend)1/4 cup
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Cook lentils in water until tender, about 20-25 minutes. Drain and set aside.
- 2
Cook rice according to package directions. Set aside.
- 3
Cook macaroni according to package directions. Drain and set aside.
- 4
Drain and rinse chickpeas.
- 5
For the fried onions: thinly slice onions and fry in vegetable oil over medium-high heat until golden brown and crispy. Drain on paper towels. Reserve the onion-infused oil.
- 6
For the spicy tomato sauce: in a saucepan, sauté minced garlic in 2 tablespoons of the reserved onion oil until fragrant. Add crushed tomatoes, vinegar, cumin, coriander, chili flakes, salt, and pepper. Simmer for 15-20 minutes until slightly thickened.
- 7
To assemble: in individual bowls or a large serving dish, layer cooked rice, then macaroni, then lentils, and finally chickpeas. Spoon a generous amount of spicy tomato sauce over the top. Garnish with crispy fried onions and a sprinkle of Dukkah.
