Mediterranean
Koshari
Koshari is Mediterranean home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1 cup brown lentils
- 1 cup rice
- 1 cup elbow macaroni
- 1 cup canned chickpeas
- 3 onions
- 15 oz crushed tomatoes
- 4 garlic cloves
- 2 tbsp white vinegar
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red pepper flakes
- 1/3 cup olive oil
- 1.5 tsp salt
How to cook it
- Fry the thinly sliced onions in the olive oil over medium heat until deep brown and crisp, about 20 minutes, then drain them on paper towels, reserving the oil.
- Simmer the lentils in water until just tender, about 20 minutes, then drain them.
- Cook the rice and boil the macaroni separately until each is tender.
- Make the sauce by cooking the garlic, cumin, coriander, and red pepper flakes in 2 tbsp of the reserved oil, then add the crushed tomatoes, vinegar, and salt and simmer 15 minutes.
- Warm the chickpeas through in a little of the sauce.
- Layer the rice, lentils, and macaroni in bowls, spoon over the tomato sauce and chickpeas, and finish with the crispy onions.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Koshari carries gluten. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Baked Falafel Plate |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- Medium
- Protein quality
- Partial
- Food groups it covers
- Pulses, Grains, and Vegetables
- How this was set
- Hand audited
When to cook it
Koshari takes about 70 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
More to cook
Cooked from the same things
Other dishes built on lentil, rice, macaroni, and chickpea.
From the same kitchens
More cooking from the United States.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.