'All my people out there saving an ounce of pasta or a spoonful of cooked lentils, this one's for you.'
, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.
When my fridge is packed with the annoying kind of leftovers—none of which make a meal but all of which I’d feel guilty getting rid of—I know it’s time to make this fridge-clean-out, pantry-raid koshari. Koshari is a cozy pile of warm carbs—traditionally, cooked rice, lentils, macaroni, and chickpeas, all mixed together—smothered in perky tomato sauce and buried in fried shallots. Sometimes it’s stuffed in a pita, for an extra layer of starchy comfort. When my half-Egyptian husband first made it for me, I thought he’d lost his mind with all the carbs on carbs on carbs. But then I tasted it and couldn’t get enough.
To make it, start by cooking that last handful of pasta in the box. You want something small and spoonable like. If you don’t have a short pasta, simply break up some spaghetti—easy! While the noodles boil, warm up a scoop of
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