Koshari is originally a vegetarian dish from India.
In Egypt, it has two variants, one in Cairo and one in Alexandria.
The Cairo recipe uses pasta, whole lentils and hot sauce.
The Alexandria recipe is restricted to yellow/red lentils and rice only.
Preparation Time: 1 hours
2 cups rice
1 1/2 cup Yellow Lentils
2 Onions ,chopped
Salt & pepper.
3 tablespoons ghee , or butter.
2 tablespoons vinegar
1 cup water.
Wash rice and lentils separately under running water and drain.
In a deep pan heat butter or ghee, rice and lentils over medium-high heat.
Add water and salt and cook until water is absorbed.
Cover, move to low heat.
In a frying pan, fry onion until brown.
Serve koushari and sprinkle fried onion on top.
You may add boiled macaroni pasta.
In a deep pan heat oil or butter.
Add tomato paste and water, leave to cook.
Add salt, pepper and hot pepper.
Serve on koshari as required.