Ingredients
Koshari
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1 tablespoon sunflower oil
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1 ⅓ cups long-grain brown rice, such as brown basmati
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2 teaspoons ground cumin
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¾ teaspoon salt
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½ teaspoon ground pepper
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2 ⅔ cups water
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4 ounces whole-wheat spaghetti
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1 (15 ounce) can no-salt-added brown lentils, rinsed
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1 (15 ounce) can no-salt-added chickpeas, rinsed
Shatta
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2 cups diced tomatoes
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½ cup chopped onion
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2 cloves garlic, sliced
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1 tablespoon tomato paste
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1 tablespoon distilled white vinegar
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6 tablespoons ground cumin
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¾ teaspoon salt
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½ teaspoon ground pepper
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1 ⅓ cups water
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1 tablespoon red-wine vinegar
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1 teaspoon cayenne pepper
Fried Onions
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1 ½ cups sunflower oil
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1 cup sliced white onion
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2 tablespoons cornstarch
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Pinch of salt
Dakka
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¾ cup water
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3 tablespoons distilled white vinegar
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1 teaspoon minced garlic
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½ teaspoon ground cumin
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½ teaspoon salt
Directions
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To prepare koshari: Heat 1 tablespoon oil in a large saucepan over medium heat. Add rice and cook, stirring, for 1 minute. Add 2 teaspoons cumin, 3/4 teaspoon salt and pepper. Cook, stirring, for 1 minute. Add 2 2/3 cups water and bring to a simmer over high heat. Reduce heat to maintain a simmer, cover and cook until the rice is tender, about 35 minutes. Remove from heat and let stand, covered, for 5 minutes.
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Meanwhile, prepare shatta: Combine tomatoes, chopped onion, sliced garlic, tomato paste, 1 tablespoon white vinegar, 6 tablespoons cumin, 3/4 teaspoon salt, pepper and 1 1/3 cups water in a medium saucepan. Bring to a boil over high heat, then reduce heat to maintain a lively simmer. Cook, stirring occasionally, until the sauce is thickened, about 20 minutes. Remove from heat and stir in red-wine vinegar and cayenne.
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Bring a small saucepan of water to a boil. Break spaghetti into 1- to 2-inch pieces and cook until just tender, 8 to 10 minutes. Drain.
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To prepare fried onions: Heat oil in a large skillet to 350 degrees F. Toss sliced onion with cornstarch in a medium bowl. Add half of the onion to the oil and cook until golden, about 6 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Repeat with the remaining onion. Sprinkle with a pinch of salt.
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To prepare dakka: Combine water, white vinegar, minced garlic, cumin and salt in a blender; puree for 1 minute. Transfer to a bowl.
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Transfer the shatta (tomato mixture) to the blender and puree until smooth.
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Gently stir the spaghetti and lentils into the rice. Serve the koshari topped with chickpeas, the shatta, fried onions and dakka.
Nutrition Facts (per serving)
350 | Calories |
12g | Fat |
53g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Serving Size 1 1/4 cups | |
Calories 350 | |
% Daily Value * | |
Total Carbohydrate 53g | 19% |
Dietary Fiber 10g | 36% |
Total Sugars 5g | |
Protein 11g | 22% |
Total Fat 12g | 15% |
Saturated Fat 1g | 5% |
Vitamin A 524IU | 10% |
Vitamin C 9mg | 10% |
Folate 95mcg | 24% |
Sodium 674mg | 29% |
Calcium 84mg | 6% |
Iron 4mg | 19% |
Magnesium 42mg | 10% |
Potassium 308mg | 7% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.