Salads
Egyptian Koshari
⏱ 30 minutes
🍽 6 people
👁 8 views
Ingredients
- 1 cup of dried kidney beans, soaked overnight and drained
- 2 cups of water for boiling pasta
- 8 oz pasta, broken into small pieces (macaroni or ditalini work well)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 3 tablespoons chopped fresh parsley
- 4 hard-boiled eggs, sliced
- 1 cup of fried onions (for garnish)
- Sour cream or yogurt for serving (optional)
Preparation Steps
- Boil the kidney beans according to package instructions. Drain and set aside.
- Cook the pasta in a large pot of salted water until al dente, then drain and set aside.
- In a large skillet, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, cumin, paprika, salt, and pepper to the skillet and stir to combine.
- Stir in the tomato paste and cook for an additional minute.
- In a large serving dish, create a layer of pasta. Top with a layer of fried onions, then a layer of the bean and tomato mixture, followed by another layer of pasta.
- Repeat this process one more time, ending with a layer of pasta on top.
- Garnish with parsley and hard-boiled eggs.
