Egyptian Koshari

This is a fantastic dish to feed a large crowd, a great alternative to potato salad for those summer BBQs or for a nutritous winter meal when vegetables are scarce.


Olive oil

1 C basmati rice

1 C dried pasta

1 400g tin chickpeas

1 400g tin lentils

1 C chicken stock and 2 C water

2 bay leaves

the finely grated rind and juice of 1 large lemon

1 tsp allspice

1/2 tsp cinnamon

2 onions sauteed

Black Earth Kasundi

optional: boiled eggs, crumbled feta and/or chicken

1-2 Tablespoons fresh, roughly chopped coriander


In a deep pan saute the rice and dried pasta in the olive oil until lightly browned. Add the chickpeas, lentils, stock, lemon, bay leaves and spices. Mix well. Cover with a lid and simmer until the liquid is absorbed and rice and pasta are cooked. Transfer to a large serving bowl or individual plates. Dress with generous servings of Black Earth Kasundi, sauteed onions, optional extras and lastly the fresh coriander.