Egyptian Lentils, Rice & Pasta (Koshari)
This kitchen-sink of a vegetarian dish was most likely invented in Egypt in the mid-1800s when Cairo was a major multicultural trade port, which could explain the similarities to Italian spaghetti as well as the Indian rice-and-lentil comfort food khichdi. Three toppings--a spicy tomato sauce (shatta), crispy onions and a garlicky vinegar (dakka)--are added to the koshari before serving, but in Cairo most people like them in separate bowls so they can season their bites one at a time. (Recipe adapted from Zooba Restaurant.)
Source: EatingWell Magazine, March 2020
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Serving Size: 1 1/4 cups
Per Serving:
350 calories; protein 11.1g; carbohydrates 53.2g; dietary fiber 10g; sugars 4.5g; fat 11.6g; saturated fat 1g; vitamin a iu 523.6IU; vitamin c 9mg; folate 94.8mcg; calcium 83.5mg; iron 3.5mg; magnesium 41.5mg; potassium 307.9mg; sodium 674mg.