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Koshary with red lentil ragu
Shahir Massoud shares a traditional Egyptian staple, mixing pasta, rice, vermicelli, and red lentils, topped with a zesty tomato sauce, garlic and vinegar and garnished with chickpeas and crispy onions.
YIELDS
4
TO
5
Ingredients
Dakka
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 3 bird’s-eye chilies, minced
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1 cup beef or vegetable stock
- 1/2 cup cilantro, finely chopped
- 1 1/2 tablespoons lemon juice
Caramelized onions
- 1 tablespoon butter
- 1 tablespoon olive oil
- 5 onions, sliced
- 1 teaspoon salt
Crispy chickpeas
- 28 fl oz (796 mL) can chickpeas, rinsed
- 3 tablespoons olive oil
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
Lentil ragu
- 2 tablespoons olive oil
- 1/2 cup harissa
- 2 1/2 cups passata
- 1 cup red lentils
- 3 cups vegetable stock
- 2 teaspoons salt
- 1 1/2 lb (680 g) ditali pasta
- 2 tablespoons butter
- 3 cups cooked rice
Directions
Dakka
- Heat the olive oil in a large pot over low heat and sweat the garlic and chillies for two to three minutes. Add the coriander and cumin and toast for another minute. Then add the vinegar, salt, stock and one cup of water, and bring to a boil. Lower the heat and simmer for about 20 minutes.
Caramelized onions
- Heat a large frying pan over medium heat. Melt the butter and olive oil, add the onions and season with salt. Cook on medium-low heat for 1 hour until the natural sugars have been released and the onions have reduced considerably. This step can be done 1 to 2 days ahead of serving.
Chickpeas
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Coat the chickpeas in the oil, chilli powder and salt. Roast for 35 to 40 minutes until crispy, occasionally shaking the pan. Keep whole, crushed, or chopped to use as a garnish.
Lentil Ragu
- Heat the olive oil in a large pot over medium-low heat. Add the harissa, passata and lentils. Cook for 1 to 2 minutes, then add the stock and the salt. Bring to a boil, then reduce to a simmer. Cook for 30 to 35 minutes until the lentils are tender and the liquid mostly evaporates. This also can be done 1 to 2 days in advance.
- To serve, cook the pasta per the package instructions. Meanwhile, crisp up the caramelized onions in a separate pan with olive oil.
- Add the pasta to the large pot with the lentil ragù and add cooking water to cover it. Reduce the temperature to high until the water evaporates, and finish cooking the pasta with the butter. To serve, place some of the cooked rice on a large plate, add the pasta and ragù, and top with the onions, crispy chickpeas and a generous dose of the dakka. Enjoy!
