Koshari
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • ⅓ cup long grain white rice
  • ⅓ cup brown lentils
  • ⅓ cup elbow macaroni
  • 6 oz ground beef or ground beef/ground lamb mix
  • 1 medium yellow onion1/2 sliced and the rest grated or finely diced, divided
  • 2 large garlic cloves, minced and divided
  • 8 oz tomato sauce
  • 1½ tsp wine vinegar
  • ½ tsp kosher salt, divided
  • ½ tsp freshly ground black pepper
  • 1 tsp ground coriander, divided
  • ½ - 1 tsp red pepper flakes (optional and as desired)
  • 1 tbsp all purpose flour
  • 1 cup vegetable oil
  • 4 tsp olive oil, divided
Instructions
  1. Add the onion slices and flour in a small bowl and toss to coat.Fry the onions
  2. Heat the vegetable oil in a small deep pan (I used a small wok) over Medium heat.
  3. Prepare a rack with paper towels over a sheet pan for draining the fried onions.
  4. Shake off excess flour from onions.
  5. Add small amounts of onions to the shimmering oil, frying until deep golden brown.
  6. Drain on the paper towel covered rack.Partially cook the lentils
  7. Heat 1½ cup water in a small sauce pan to boiling.
  8. Add the lentils, reduce the heat, cover and simmer for 12 minutes.
  9. Drain and set aside.Cook the rice and lentils
  10. Rinse the rice to remove the excess starch and place into a small sauce pan.
  11. Add the partially cooked lentils and cover with 1⅓ cups of water.
  12. Bring the rice/lentils mixture to a boil, reduce the heat, cover and cook for 15 minutes (or until water is absorbed, possibly 20 minutes).
  13. Allow the mixture to rest for 5 - 10 minutes.
  14. Cook the elbow macaroni per the package directions and set aside. While the rice and macaroni cook, prepare the sauce.
  15. In a small skillet, heat ½ of the olive oil over Medium heat.
  16. Add ½ the diced/grated onions and saute until golden, approximately 3 minutes.
  17. Add the minced garlic, red pepper flakes (if using) and ½ the coriander, cooking until fragrant.
  18. Add the tomato sauce, vinegar, ½ the salt and ½ the black pepper.
  19. Cover and bring to a light simmer, stirring occasionally.
  20. In a medium skillet over Medium heat, add the remaining olive oil.
  21. When the oil shimmers, add the ground beef (or ground beef/ground lamb mix) and cook until no longer pink, approximately 5 minutes.
  22. Add the remaining diced/grated onions and cook until softened and light golden.
  23. As the meat nears doneness, add the remaining garlic, coriander, salt and pepper, stirring to combine.
  24. When fragrant, add the meat mixture to the tomato sauce, stirring to combine.
  25. Continue simmering the sauce to meld the flavors. Assemble the dish
  26. Fluff the rice and lentils before plating.
  27. Place the macaroni over the rice and lentils.
  28. Spoon the sauce and meat mixture over the macaroni.
  29. Sprinkle the fried onions over top.
Nutrition Information
Calories: 930 Fat: 32g Saturated fat: 7g Unsaturated fat: 15g Trans fat: 0g Carbohydrates: 98g Sugar: 16g Sodium: 2207mg Fiber: 16g Protein: 56g Cholesterol: 105mg
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/03/05/koshari/