Egyptian · intermediate
Egyptian Koshari Skillet With Garlic Tomato Sauce And Crispy Onions
A comforting single-skillet homage to Egypt's iconic street food, combining tender lentils, rice, and macaroni topped with zesty garlic tomato sauce and sweet crispy onions.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a small pot, cover brown lentils with 3 cups of water, bring to a simmer, and cook covered for 18 minutes until tender but intact, then drain.
- 02
Cook elbow macaroni in boiling salted water according to package directions until al dente, then drain and set aside.
- 03
In a medium saucepan, bring white rice and 1.75 cups of salted water to a boil, cover, reduce heat to low, and cook for 15 minutes.
- 04
Heat vegetable oil in a large skillet over medium-high heat and fry sliced onions for 12 to 14 minutes, stirring constantly until deep golden and crisp; remove with a slotted spoon.
- 05
In the remaining skillet oil, saute minced garlic and ground cumin for 1 minute until fragrant, then stir in tomato sauce and vinegar and simmer for 8 minutes.
- 06
Layer cooked rice, lentils, and macaroni into the skillet, spoon warm tomato sauce over top, and scatter crispy onions over the dish before serving.
A LITTLE KITCHEN KNOW-HOW
Shallot and Onion Crisping
Frying thinly sliced onions slowly in oil to draw out moisture and brown sugars evenly, creating a crunchy savory topping.
Notes from the kitchen
- Slice onions uniformly to ensure they brown evenly without burning.
- Reserve a few crispy onions to sprinkle right at the table for maximum crunch.
- Original home-cooking adaptation inspired by Egyptian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
