Deconstructed Koshari Bowl

A modern twist on the traditional Egyptian Koshari, this deconstructed version separates the classic components—lentils, rice, pasta, and crispy onions—allowing each flavor to shine individually while combining harmoniously on the plate.

Steps

1. Rinse lentils and rice separately under cold water. 2. Cook lentils in boiling water for about 20 minutes until tender; drain and set aside. 3. In another pot, cook rice according to package instructions until fluffy. 4. Boil elbow macaroni for 7-8 minutes until al dente; drain and toss with a little olive oil to prevent sticking. 5. Dice the onion finely. In a small pan, heat olive oil over medium heat, add diced onion, cumin, coriander, smoked paprika, salt, and pepper. Cook until soft and fragrant. 6. For the tomato sauce, finely chop the tomato and garlic. In a saucepan, heat 1 tbsp olive oil, add garlic and tomato, cook until soft. Add vinegar, sugar, salt, and pepper. Simmer for 10 minutes to thicken. 7. To serve, arrange lentils, rice, and macaroni in separate sections on the plate. 8. Spoon tomato sauce over the lentils and rice sections. 9. Sprinkle crispy fried onions on top and garnish with fresh parsley. 10. Mix the components as you eat to enjoy the layered flavors.

50g brown lentils 50g basmati rice 50g elbow macaroni 1 small tomato 1 small onion 1 garlic clove 1 tbsp olive oil 1 tsp cumin powder 1/2 tsp ground coriander 1/2 tsp smoked paprika Salt to taste Black pepper to taste 1 tbsp vinegar 1 tsp sugar Fresh parsley for garnish 1 tbsp crispy fried onions (store-bought or homemade)