Reviewed: Feb. 24, 2012

Absolutely amazing. I made plain brown rice in my rice cooker and stirred in some butter and Better than Bouillon when it was done. I also added a little Better than Bouillon to the tomato sauce. I used 1/2 teaspoon cayenne in the chickpeas so my kids wouldn't complain, and they had a gentle heat. I didn't think there were enough noodles, chickpeas, and tomato sauce to add to the lentils and rice. I would double the chickpeas and noodles, and double or even triple the tomato sauce next time. Makes a ton, but I was happy because I got to eat the leftovers for lunch all week!

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Reviewer:

LisaJoy

Cooking Level: Intermediate

Reviewed: Jan. 30, 2012

Great recipe with all the essentials. It takes a long time so what I do is cook the rice, garbanzos & lentils ahead of time. I freeze them together and then when I'm ready to make the red sauce I thaw them and it only takes like 1/2 hour from there. I use rice pasta because I'm gluten-free. You other reviewers, you can't have koshari without the pasta!!! I don't marinate the chickpeas. I add vinegar and tomato paste to the red sauce to make it better.

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3 users found this review helpful

Reviewer:

glocalgirl

Reviewed: Jan. 7, 2012

Simply Amazing!

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Reviewer:

newcook

Reviewed: Nov. 28, 2011

A friend of mine went to Egypt a few years ago and still will not shut up about Koshari, so, I had to give this a try. I admit, I was a little skeptical. A tomato sauce over chickpeas, lentils, rice AND pasta?? It sounded like a bland, starchy mess to me. I was WRONG! What a great dish! Healthy, flavorful, filling and inexpensive. I eat meat, but you are right, Nooney, I did not miss it here. Per my friend's suggestion, I also topped off my Koshari with Tabasco and a bit of fresh lime juice. Thank you for the recipe!!

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9 users found this review helpful

Reviewer:

EriNY

Reviewed: Oct. 12, 2011

I love Koshary! Yammy and delicious dish! Thank you for posting! Hanan

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5 users found this review helpful

Reviewer:

hkuzat

Reviewed: May 23, 2011

I really enjoyed this, so did my son. My husband didn’t care for it but he really doesn’t like lentils. He did try it still, and he said he liked the top part – the pasta with the tomato & fried onion toppings. I’m glad I made it. There are a lot of steps to the recipe but I like making involved recipes from time to time. The only thing I made different was I use brown basmati rice and that cooks longer but we love that rice – and we use brown rice & whole wheat pasta only but the pasta doesn’t usually change the flavor very much. I was worried to fry the rice in butter, I thought it was going to burn but it worked out just fine. I’ve had koshary before, a Filipino coworker made it once for a potluck and I’ve been curious about the recipe ever since. This was different from hers, but not very different. The recipe makes a lot too. I especially liked the chickpea ‘condiment’ part of the recipe, that flavor was really good and had a nice little kick to it.

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8 users found this review helpful

Reviewer:

Jodi

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Apr. 9, 2011

Whole family liked it. It was a time management recipe, but doable.

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5 users found this review helpful

Reviewer:

Karen A.

Cooking Level: Expert

Reviewed: Mar. 1, 2011

Amazing! I am known amongst my friends to ruin a bowl of cereal so i took a big leap attempting this. I got frustrated one or 2 times, but it ended up turning out wonderful!! everyone couldn't stop talking about what a yummy and different dish this was. I used your recipe for the fried onion rings and made extra of the other onions, they were fantastic! We made the vinegar and chick peas extra hot and it gave a great kick to the dish. Thanks for the great recipe

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8 users found this review helpful

Reviewer:

A_Assad

Reviewed: Jan. 23, 2011

I made this dish with a side of naan bread. It was wonderful! I did make some adjustments - omitted pasta, butter and fried onions, used red lentils instead of brown, increased vinegar to 1/2 cup, increased spices, added chickpeas to tomato mix and simmered together, used vegetable stock instead of chicken stock, seasoned rice and lentils with cumin and red pepper flakes. Fantastic vegetarian dish!

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6 users found this review helpful

Reviewer:

savantmi

Cooking Level: Expert

Home Town: Smithsburg, Maryland, USA

Living In: Baltimore, Maryland, USA

Reviewed: Nov. 9, 2010

this dish is delicous. i left out the pasta but that was it. you def need the french fried onions for that added crunch. I sent this to a number of my friends already! :)

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7 users found this review helpful