Nomadic Treats

Rice Dish

  • Mujadara

    Mujadara

    Mujadara is a classic Lebanese dish of lentils and rice topped with deeply browned onions. Simple, filling and built from inexpensive pantry staples, it is known for the contrast between earthy lentils, tender rice and the sweet, savory richness of the onions.

    What is Mujadara?

    Mujadara is made by cooking lentils with rice or another grain, then serving the mixture with a generous amount of browned or fried onions. In Lebanese versions, rice is common, although bulgur-based preparations also exist.

    The dish is intentionally simple, but the onions are essential rather than decorative. Their sweetness and crisp edges balance the earthy lentils and give Mujadara much of its characteristic depth and texture.

    Mujadara in Lebanese food culture

    Mujadara has a strong place in Lebanese home cooking, where its combination of lentils, rice and onions makes it an economical and satisfying everyday meal. Because it relies on simple pantry staples and contains no meat, it is also a practical dish for meatless meals while still being substantial enough to serve as a main course.

    It is commonly served with yogurt and a fresh salad, which provide coolness and acidity alongside the earthy lentils and rich onions. Its simplicity is part of its identity: Mujadara is less about elaborate ingredients than about turning a few basic foods into a deeply comforting meal.

    What does Mujadara taste like?

    Mujadara has an earthy, savory flavor from the lentils, softened by the mildness of the rice and enriched by olive oil. Cumin adds gentle warmth, while the onions bring sweetness and a deeper roasted character.

    The contrast in texture is just as important as the flavor. The rice and lentils are soft and tender, while the fried onions add crispness and a concentrated savory-sweet finish that keeps the dish from feeling plain.

    How Mujadara varies

    Mujadara appears in several forms across Lebanon and the wider Levant. Some versions are made with rice, while others use bulgur, and the proportion of lentils to grain can vary considerably from one household to another.

    Texture also differs by style. Some preparations keep the lentils and grains distinct, while others are cooked until softer and more cohesive. The onions may be slowly caramelized, deeply browned or fried until crisp, but they remain one of the defining elements of the dish.

    Where does Mujadara come from?

    Mujadara has a long history in Middle Eastern cooking and is especially associated today with the cuisines of the Levant, including Lebanon, Syria, Palestine and Jordan. The exact place where the dish first developed is difficult to identify, and it is better understood as part of a wider regional tradition of cooking lentils with grains.

    A recipe bearing the name appears in a 13th-century Arabic cookbook compiled by al-Baghdadi, showing that Mujadara has been part of the region’s food culture for centuries. Over time, simpler meatless versions built around lentils, rice or bulgur and onions became everyday staples across the Levant.

    Make Mujadara at home

    Ready to make it yourself? Follow the full Lebanese Mujadara recipe with ingredients, step-by-step instructions, recipe notes and video.

    Get the Mujadara recipe →
  • Egyptian Fattah

    Egyptian Fattah

    Egyptian Fattah is a celebratory dish built from layers of crisp bread, rice, meat and a garlicky vinegar sauce, often finished with tomato sauce. Rich, tangy and deeply comforting, it is especially associated with major family gatherings and festive occasions in Egypt.

    What is Egyptian Fattah

    Egyptian Fattah is a layered dish traditionally made with crisp pieces of bread, rice and cooked meat, brought together with a sharp garlic-and-vinegar sauce. Tomato sauce is also commonly added, giving the dish extra richness and acidity. The contrast between crunchy bread, tender rice, savory meat and tangy sauce is what gives Egyptian Fattah its distinctive character.

    Egyptian Fattah is a layered dish traditionally made with crisp pieces of bread, rice and cooked meat, brought together with a sharp garlic-and-vinegar sauce. Tomato sauce is also commonly added, giving the dish extra richness and acidity. The contrast between crunchy bread, tender rice, savory meat and tangy sauce is what gives Egyptian Fattah its distinctive character.

    Egyptian Fattah in food culture

    In Egypt, Fattah is strongly associated with celebrations, family gatherings and special occasions. It is particularly well known as a festive dish served during Eid al-Adha, when meat is commonly shared among family and guests.

    Its generous layers and bold flavors make it a natural centerpiece for a large meal. Because recipes are often passed down through families, the balance of bread, rice, sauce and meat can vary considerably from one household to another.

    What does Egyptian Fattah taste like?

    Egyptian Fattah is rich, savory and tangy, with several contrasting textures in each bite. The rice and meat provide a hearty base, while the garlic-and-vinegar sauce adds sharpness and brightness. Crisp bread brings crunch, and tomato sauce adds extra depth, acidity and a subtle sweetness.
    The overall flavor is bold but balanced: rich enough to feel celebratory, yet lifted by the acidity of the vinegar and tomato.

    How Egyptian Fattah varies

    Egyptian Fattah can vary significantly from one household to another. Some versions use beef, while others are made with lamb, and the meat may be boiled, roasted or cooked separately before serving. The amount of tomato sauce also differs, with some families using it generously and others relying more heavily on the garlic-and-vinegar mixture.

    The bread can be toasted, fried or baked until crisp, and the final dish may be assembled in distinct layers or mixed more loosely before serving. These differences give family recipes their own character while keeping the essential combination of bread, rice, meat and tangy sauce intact.

    Where does Egyptian Fattah come from?

    The precise origin of Fattah is difficult to pin down. Its Arabic name is connected with the idea of breaking or crumbling, reflecting the pieces of bread at the heart of the dish. Bread-based dishes of this kind have a long history across the Arab world, and different regions developed their own distinctive versions.

    In Egypt, Fattah evolved into the recognizable combination of bread, rice, meat and a sharp garlic-and-vinegar sauce, often accompanied by tomato sauce. Today it is firmly established as part of Egyptian food tradition, particularly around Eid al-Adha and large family celebrations.

    Make Egyptian Fattah at home

    Ready to make it yourself? Follow the full Egyptian Fattah/recipes/egyptian-fattah/ recipe with ingredients, step-by-step instructions, recipe notes and video.

    Get the Egyptian Fattah Recipe →
  • Seafood Paella

    Seafood Paella

    Seafood Paella is a Spanish rice dish cooked with shrimp, mussels and squid, flavored with saffron, paprika, tomatoes and fish stock. The rice cooks uncovered in a wide pan without stirring, allowing it to absorb the broth evenly and develop the prized crisp layer on the bottom known as socarrat.

    What is Seafood Paella?

    Seafood Paella is a variation of paella made with short- or medium-grain rice and seafood such as shrimp, mussels and squid. The rice is cooked in a wide, shallow pan with a flavorful broth, saffron and seasonings, allowing it to absorb the liquid while remaining spread in a thin, even layer.

    Unlike risotto, paella is not stirred continuously once the broth has been added. Leaving the rice undisturbed helps it cook evenly and encourages the formation of socarrat, the deeply toasted layer of rice that can develop on the bottom of the pan.

    Seafood Paella in Spanish food culture

    Paella is one of Spain’s most internationally recognized dishes, although its roots are strongly associated with Valencia. Traditionally cooked in a wide, shallow pan, it is often prepared for gatherings and shared meals, with the pan placed at the center of the table.

    Seafood versions are especially common in coastal areas and typically feature combinations of shrimp, mussels, squid and other shellfish. While they differ from traditional Valencian paella, seafood paellas have become one of the best-known expressions of the dish both in Spain and abroad.

    What does Seafood Paella taste like?

    Seafood Paella is savory, briny and aromatic, with the rice absorbing the flavors of fish stock, saffron, tomatoes, paprika and olive oil. Shrimp, mussels and squid add layers of sweetness and ocean flavor, while the vegetables bring softness and depth.

    The best versions also have textural contrast: tender grains of rice on top and a crisp, toasted layer underneath. A squeeze of lemon at the table adds brightness and helps balance the richness of the seafood and olive oil.

    How Seafood Paella varies

    Seafood Paella varies depending on the seafood available, the type of stock used and the region or cook preparing it. Common additions include shrimp, mussels, squid, clams or other shellfish, while some versions use a homemade seafood stock and others rely on fish stock for convenience.

    The rice can also vary, although Spanish short- or medium-grain varieties such as bomba, calasparra or arroz redonda are especially well suited to paella because they absorb broth while holding their shape. The amount of saffron, paprika and tomato can differ as well, producing versions that range from delicate and aromatic to richer and more intensely seasoned.

    Where does Seafood Paella come from?

    Paella originated in the Valencia region of eastern Spain, where rice has long been an important part of the local food culture. Early versions were cooked outdoors in wide pans and made with ingredients that were readily available locally, including rice, vegetables and meat.

    Seafood Paella developed as one of the dish’s major variations, particularly in coastal areas where fresh fish and shellfish were abundant. Over time, versions made with shrimp, mussels, squid and other seafood became widely associated with Spanish cuisine and helped turn paella into one of the country’s best-known dishes internationally.

    Make Seafood Paella at home

    Ready to make it yourself? Follow the full Seafood Paella recipe with ingredients, step-by-step instructions, recipe notes and video.

    Get the Seafood Paella recipe →
  • Arroz de Marisco

    Arroz de Marisco

    Arroz de Marisco is a Portuguese seafood rice dish made with Carolino rice, shrimp, mussels, and clams cooked in a rich tomato and shellfish broth. Unlike paella, the rice is kept loose and brothy, with white wine, peppers, garlic, and cilantro adding depth and freshness.

    What is Arroz de Marisco?

    Arroz de Marisco is a Portuguese seafood rice dish made by cooking rice directly in a flavorful broth with shellfish such as shrimp, mussels and clams. Tomatoes, peppers, garlic and white wine build the base, while the rice absorbs the broth as it cooks.

    Unlike drier rice dishes, Arroz de Marisco is meant to remain loose, saucy and almost soup-like. Carolino rice is especially well suited to the dish because it absorbs flavor while releasing enough starch to give the broth a slightly creamy texture.

    Arroz de Marisco in Portuguese food culture

    Arroz de Marisco is a well-known Portuguese seafood dish, especially associated with coastal cooking and the country’s strong tradition of preparing rice with fish and shellfish. It is commonly served as a generous shared meal, with the rice carrying the flavor of the seafood broth rather than being cooked dry.

    The dish reflects the importance of seafood in Portuguese cuisine, combining shellfish with tomatoes, peppers, garlic, wine and fresh herbs. Its loose, brothy texture is part of what distinguishes it from drier rice dishes and makes it especially comforting and satisfying.

    What does Arroz de Marisco taste like?

    Arroz de Marisco is rich, savory and deeply seafood-forward, with the shrimp broth carrying the flavor of the shellfish into every grain of rice. Tomatoes, garlic, onions and red bell pepper add sweetness and depth, while white wine brings a light acidity.

    The rice itself is soft and creamy rather than dry, with a loose broth surrounding it. Fresh cilantro adds a bright herbal finish, while the shrimp, mussels and clams provide different layers of briny, sweet and ocean-like flavor.

    How Arroz de Marisco varies

    Arroz de Marisco varies depending on the seafood available, with different versions using combinations of shrimp, clams, mussels, crab, lobster or pieces of fish. The broth can also vary in intensity depending on whether it is made from shrimp shells, other seafood, or a prepared fish stock.

    The amount of tomato, wine and herbs differs from cook to cook, as does the final consistency. Some versions are slightly thicker, while others are served with plenty of broth. This version uses shrimp, mussels and clams with Carolino rice and keeps the finished dish deliberately loose and almost soup-like.

    Where does Arroz de Marisco come from?

    Arroz de Marisco comes from Portugal’s coastal cooking traditions, where rice is often prepared with fish and shellfish in flavorful broths. The dish reflects the country’s long connection to the Atlantic and its extensive use of seafood in everyday and celebratory meals.

    Over time, Arroz de Marisco became one of Portugal’s best-known seafood rice dishes, with regional and household versions using whatever shellfish is freshest and most available. The defining feature is not one exact combination of seafood, but the generous, brothy style of cooking the rice together with shellfish and its cooking liquid.

    Make Arroz de Marisco at home

    Ready to make it yourself? Follow the full Arroz de Marisco recipe with ingredients, step-by-step instructions, recipe notes and video.

    Get the Arroz de Marisco recipe →
  • Lebanese Mujadara

    Lebanese Mujadara

    This Lebanese Mujadara recipe combines lentils, basmati rice and onions into a simple, comforting dish finished with plenty of crispy fried onions. The lentils are partially cooked first, then simmered with the rice until tender, while cumin and olive oil add warmth and richness.

    Ingredients

    For the Mujadara

    • 1 cup dried brown or green lentils, about 200 g (7 oz)
    • 1 cup basmati rice, about 185 g (6 1/2 oz)
    • 1 medium onion, diced, about 150 g (5 oz)
    • 1 vegetable bouillon cube
    • 1/2 tsp ground cumin
    • Olive oil, as needed
    • Salt, to taste
    • 2 cups (480 ml / 16 fl oz) boiling water
    • Additional water, for soaking the rice and cooking the lentils

    For serving

    • Crispy fried onions, for topping
    • Plant-based yogurt for a vegan meal, or Greek yogurt if preferred
    • Green salad

    Instructions

    Prepare the rice and lentils

    Rinse the rice several times until the water runs mostly clear. Soak it in lightly salted water while you prepare the lentils.

    Rinse the lentils and place them in a pot. Cover generously with hot water and add the cumin. Bring to a boil, then reduce the heat, cover and simmer gently.

    Begin checking the lentils after about 15 minutes. They should be nearly cooked but still slightly firm, since they will continue cooking with the rice.

    Cook the onion base

    Drain the lentils and the soaked rice separately and set them aside.

    Heat some olive oil in a pot over medium heat. Add the diced onion and cook until translucent and beginning to turn golden.

    Crumble the vegetable bouillon cube over the onions and stir until evenly distributed. It will dissolve completely once the water is added.

    Cook the Mujadara

    Add the drained rice and lentils to the pot and stir gently until everything is well combined and coated with the onion mixture.

    Pour in 2 cups (480 ml / 16 fl oz) of boiling water. Taste the liquid and add salt only if needed, since the bouillon cube may already provide enough seasoning.

    Bring to a gentle simmer, cover the pot and reduce the heat to low. Do not stir the Mujadara while it cooks.

    Cook for about 15 to 20 minutes, or until the water has been absorbed and the rice is tender.

    Rest and serve

    Remove the pot from the heat and leave it covered for 5 to 10 minutes. Gently fluff the Mujadara with a fork.

    Transfer to a serving dish, top generously with crispy fried onions, and serve with plant-based yogurt or Greek yogurt and a green salad.

    Recipe notes

    Lentil doneness

    Do not fully cook the lentils during the first stage. They should still have a little firmness so they can finish cooking with the rice without becoming mushy.

    Do not stir while cooking

    Once the rice, lentils and boiling water are combined, avoid stirring the pot while it cooks. This helps the rice cook evenly and keeps the texture from becoming too sticky.

    Serving suggestions

    Mujadara is commonly served with yogurt and a fresh green salad. Use plant-based yogurt if you want to keep the meal completely vegan.

    Learn more about Mujadara

    Want to know more about the dish itself? Explore the history, food culture, regional variations and story behind Mujadara.

  • Egyptian Fattah

    Egyptian Fattah

    This Egyptian Fattah recipe layers buttery rice, seasoned bread, tender beef and a garlicky tomato-vinegar sauce into one rich, comforting dish. The beef broth is used throughout the recipe to tie the components together, while the final browning of the meat adds extra flavor and texture.

    Watch how to make Egyptian Fattah

    Ingredients

    For the beef and broth

    • 750 g (1 lb 10 oz) beef, cut into medium cubes
    • 4 tbsp (56 g / 2 oz) butter, divided
    • 1/2 tsp whole black peppercorns
    • About 10 green cardamom pods
    • 1/2 tsp coriander seeds
    • 2 bay leaves
    • 1/2 tsp sugar
    • 1 medium onion, quartered
    • 1.5 litres (about 6 1/3 cups) hot water
    • Salt, to taste

    For the rice

    • 1 1/2 cups short-grain rice, about 300 g (10 1/2 oz)
    • 3 cups (720 ml / 24 fl oz) reserved beef broth
    • 2 tbsp (28 g / 1 oz) butter

    For the tomato sauce

    • 1 tbsp (14 g / 1/2 oz) butter
    • 5 garlic cloves, minced
    • 1 tsp ground coriander
    • 4 tbsp (60 ml / 2 fl oz) white vinegar
    • 500 g (17 1/2 oz / about 2 cups) passata
    • 1/4 cup (60 ml / 2 fl oz) reserved beef broth
    • Salt, to taste

    For the bread

    • 2 pita breads, about 20 cm (8 inches) in diameter
    • 1 tbsp (14 g / 1/2 oz) butter
    • 2 garlic cloves, minced
    • 1 tsp ground coriander
    • 1/4 cup (60 ml / 2 fl oz) reserved beef broth
    • 1/4 cup (60 ml / 2 fl oz) prepared tomato sauce

    To garnish

    • Fresh parsley leaves

    Instructions

    Cook the beef and make the broth

    Prepare the components in the order below, since the beef broth will be used to cook the rice and flavor both the tomato sauce and bread.

    Cut the beef into medium-sized cubes. Smaller cubes will cook more quickly and evenly.

    Melt 2 tbsp (28 g / 1 oz) of the butter in a large pot over medium-high heat. Add the beef without overcrowding the pot, working in batches if necessary.

    Leave the beef undisturbed until the underside is well browned, then turn the cubes to brown the remaining sides. This should take about 10 minutes in total.

    Add the peppercorns, cardamom pods, coriander seeds, bay leaves, sugar and quartered onion. Stir briefly, then pour in 1.5 litres (about 6 1/3 cups) of hot water.

    Bring to a gentle boil, then reduce the heat, cover and simmer until the beef is tender, about 1 hour. The exact time will depend on the cut of beef and the size of the cubes.

    When the beef is nearly tender, season the broth with salt. Simmer for a few more minutes, then remove the beef and set it aside.

    Strain the broth and discard the onion and whole spices. You will need about 3 1/2 cups (840 ml) of broth for the remaining components. If you have slightly less, top it up with hot water.

    Prepare and cook the rice

    Rinse the rice several times until the water runs mostly clear, then drain well.

    Melt 2 tbsp (28 g / 1 oz) butter in a pot over medium heat. Add the drained rice and stir until every grain is coated with butter.

    Add 3 cups (720 ml / 24 fl oz) of the reserved beef broth. Bring to a boil, then reduce the heat to low and cover.

    Cook until the broth has been absorbed and the rice is tender. Cooking time and liquid requirements can vary by rice, so follow the package guidance if it differs significantly.

    Make the tomato sauce

    Melt 1 tbsp (14 g / 1/2 oz) butter in a saucepan over medium heat.

    Add the minced garlic and cook just until fragrant. Add the ground coriander and stir for about 30 seconds.

    Carefully pour in the white vinegar and stir well. Add the passata and bring to a gentle simmer.
    Stir in 1/4 cup (60 ml / 2 fl oz) of the reserved beef broth. Simmer until the sauce has thickened slightly and the flavors have combined. Taste and season with salt as needed.

    If using fresh tomatoes instead of passata, blend and strain about 500 ml (2 cups) of ripe tomatoes. Simmer the tomato purée longer, until its consistency resembles passata. Add the broth only if the finished sauce needs thinning.

    Prepare the bread

    While the beef cooks, cut the pita breads into roughly even squares using kitchen scissors, or tear them into pieces by hand. Egyptian baladi bread is traditionally used, but ordinary pita is a practical substitute outside Egypt.

    Melt 1 tbsp (14 g / 1/2 oz) butter in a large pan. Add the minced garlic and cook until fragrant, then add the ground coriander and stir briefly.

    Add the bread pieces and toss until evenly coated with the butter, garlic and coriander mixture.

    Pour in 1/4 cup (60 ml / 2 fl oz) of the reserved beef broth. Once the bread has absorbed it, add 1/4 cup (60 ml / 2 fl oz) of the prepared tomato sauce. Toss until evenly coated.

    Brown the beef and assemble the Fattah

    Melt the remaining 2 tbsp (28 g / 1 oz) butter in a pan. Add the cooked beef and fry for a few minutes until reheated and nicely browned.

    For the traditional assembly, begin with the bread and cover it with the rice. For the alternative presentation shown here, begin with the rice and add the bread as the second layer.

    Arrange the browned beef over the bread, then spoon the tomato sauce over the dish.

    Garnish with fresh parsley and serve immediately.

    Recipe notes

    Baladi bread or pita

    Egyptian baladi bread is the traditional choice, but ordinary pita works well if baladi bread is not available. Tear or cut it into bite-sized pieces before seasoning.

    Keep enough broth

    After straining the beef broth, you will need about 3 1/2 cups (840 ml) for the rice, tomato sauce and bread. If you are slightly short, top it up with hot water.

    Assembly

    The traditional arrangement begins with the bread and adds the rice on top. The alternative presentation used here begins with the rice and places the bread above it before adding the beef and tomato sauce.

    Learn more about Egyptian Fatta

    Want to know more about the dish itself? Explore the history, food culture, regional variations and story behind Egyptian Fattah.

  • Seafood Paella

    Seafood Paella

    This Seafood Paella recipe combines saffron-infused rice with shrimp, mussels and squid, cooked with tomatoes, red bell peppers, paprika and fish stock. The rice is left undisturbed as it cooks so it can absorb the broth evenly and develop the crisp bottom layer known as socarrat.

    Watch how to make Seafood Paella

    Ingredients

    • 12 garlic cloves
    • 3 medium onions
    • 3 red bell peppers
    • 450 g (3 cups) squid
    • 1 kg (6–7 cups) raw jumbo shrimp
    • 750 g (about 4–5 cups) mussels, cleaned and debearded
    • 180 ml (¾ cup) extra virgin olive oil
    • 680 g (3 cups) chopped tomatoes
    • 1 bay leaf
    • 3 tsp paprika
    • Salt, to taste
    • Black pepper, to taste
    • 900 g (4½ cups) paella rice
    • 2.8 L (12 cups) fish stock
    • 1 pinch saffron threads
    • 1 bunch fresh parsley, finely chopped and divided
    • Lemon, for squeezing and serving

    Instructions

    Prepare the ingredients

    Finely dice the onions and red bell peppers. Finely chop the garlic and parsley.

    Warm the fish stock, add the saffron threads, and set aside.

    Cook the vegetable base

    Heat the olive oil in a paella pan over medium-high heat.

    Add the onions, red bell peppers, and garlic, and cook until the onions turn translucent.

    Add the chopped tomatoes, bay leaf, paprika, salt, and black pepper. Stir well and cook for about 5 minutes. Taste and adjust the seasoning if needed.

    Add the rice and stock

    Add the rice and half of the chopped parsley. Stir for about 1 minute so the rice is well coated.

    Slowly pour the saffron-infused fish stock all around the pan, then gently shake the pan to spread the rice into an even layer.

    From this point on, do not stir, so the rice can develop the crisp bottom layer known as socarrat.

    Bring the mixture to a boil, then reduce the heat to medium-low.

    Add the seafood

    Cook the rice uncovered for 15 to 18 minutes.

    Arrange the shrimp, mussels, and squid on top of the rice and continue cooking, without stirring, for about 5 more minutes.

    The rice should be nearly tender and most of the liquid absorbed. If the rice still needs more time, add about ¼ cup more water or stock and continue cooking until done.

    Develop the socarrat

    Raise the heat back to medium-high for 1 to 2 minutes at the end to help develop the socarrat.

    Watch carefully so the bottom becomes crisp and toasted without burning.

    Rest and serve

    Remove the pan from the heat and cover it with a lid or foil.

    Place a kitchen towel over the top and let the paella rest for 10 minutes.

    Finish with the remaining parsley and a squeeze of lemon.

    Serve with lemon wedges on the side.

    Recipe Notes

    Use the right rice

    Spanish rice such as bomba, calasparra, or arroz redonda is traditional for paella. If needed, you can use a medium-grain rice such as Calrose, but you may need to adjust the amount of broth slightly. Avoid long-grain rice, and do not rinse the rice before cooking because you want to keep the outer starch.

    Choose your stock

    Traditional paella often uses a homemade stock made from seafood shells. For convenience, fish stock or fish-stock bouillon can be used. Chicken stock is also an option if you prefer.

    Check the mussels

    If any mussels are already open before cooking, discard them.

    Use a wide pan

    A paella pan is ideal because it allows the rice to cook in a thin, even layer. If you do not have one, use a large skillet with enough surface area to spread the rice out evenly.

    Learn more about Seafood Paella

    Want to learn more about the dish, its flavors, variations and place in Spanish food culture? Read our guide to Seafood Paella.

  • Arroz de Marisco

    Arroz de Marisco

    This Arroz de Marisco recipe combines Carolino rice with shrimp, mussels and clams in a loose, deeply flavored broth made from shrimp shells, tomatoes, white wine, peppers and garlic. The seafood is added in stages so it stays tender, while the rice remains brothy and almost soup-like rather than dry.

    Watch how to make Arroz de Marisco

    Ingredients

    Seafood

    • 500 g (1 lb 2 oz) pre-cooked whole shrimp, preferably with heads and shells
    • 500 g (1 lb 2 oz) pre-cooked mussels
    • 250 g (9 oz) raw clams, in their shells

    For the rice

    • 2 cups (approximately 400 g / 14 oz) Carolino rice
    • 5 cups (1.2 litres / 40 fl oz) reserved shrimp broth
    • Additional hot broth or water, as needed

    For the tomato base

    • 1 medium onion, diced (approximately 150 g / 5 oz)
    • 4 garlic cloves, thinly sliced
    • 1 large red bell pepper, cut into thin strips
    • 4 medium tomatoes, diced (approximately 500 g / 1 lb 2 oz)
    • 2 bay leaves
    • 100 ml (3½ fl oz / scant ½ cup) dry white wine
    • 1 tbsp (15 ml) balsamic glaze, optional, or 1–2 tsp balsamic vinegar, to taste
    • Olive oil, as needed
    • Salt, to taste
    • 1 small bunch fresh cilantro, roughly chopped (approximately 30 g / 1 oz)

    Instructions

    Prepare the shrimp and broth

    Remove the heads, shells, and legs from the shrimp, but do not discard them.

    Using a small knife, make a shallow cut along the back of each shrimp and remove the dark digestive tract. Set the cleaned shrimp aside.

    Place the shrimp heads, shells, and legs in a pot. Add enough water to cover them by about 5 cm (2 inches).

    Bring the water almost to a boil, then immediately reduce the heat to maintain a very gentle simmer.

    Simmer uncovered for 25–30 minutes. Avoid boiling the broth vigorously.

    Strain the broth, pressing the shells lightly to extract their flavor. Discard the shells and keep the broth hot.

    Measure out 5 cups (1.2 litres / 40 fl oz). If you do not have enough broth, top it up with hot water. Keep some additional hot water nearby in case the rice needs more liquid later.

    Prepare the vegetables

    While the broth simmers, cut the red bell pepper into thin strips.

    Dice the onion and tomatoes, thinly slice the garlic, and roughly chop the cilantro.

    Build the tomato base

    Add a generous drizzle of olive oil to a large, deep pot and place it over medium heat.

    Add the onion and garlic and cook until softened and the onion begins to develop a little color.

    Add the red bell pepper and continue cooking until it begins to soften.

    Stir in the balsamic glaze if using. If using ordinary balsamic vinegar instead, begin with 1 teaspoon and add more only if needed.

    Add the tomatoes and bay leaves.

    Season with a small amount of salt to help draw moisture from the tomatoes.

    Cook, stirring occasionally, until the tomatoes have broken down and formed a loose sauce.

    Add the wine and broth

    Pour in the white wine and cook until most of the wine has evaporated and the tomato mixture has thickened slightly.

    Add 5 cups of the reserved shrimp broth and bring everything to a boil.

    Cook the rice and seafood

    Add the Carolino rice and stir briefly.

    Taste the broth and adjust the salt if necessary, remembering that the shellfish may add more salt later.

    Reduce the heat, cover the pot, and allow the rice to simmer gently. Stir occasionally to prevent it from sticking to the bottom.

    After about 8–10 minutes, add the raw clams and gently mix them into the rice.

    Cover again and cook for about 5–7 minutes, or until the clams begin to open and the rice is nearly tender.

    Add the pre-cooked mussels and gently fold them through the rice.

    About 2 minutes later, add the pre-cooked shrimp.

    Continue cooking only until the mussels and shrimp are heated through and the rice is tender.

    The total rice cooking time should generally be around 15–20 minutes, depending on the Carolino rice you use.

    Finish and serve

    Keep the Arroz de Marisco very loose and brothy — almost soup-like, never dry like paella.

    Add more hot broth or water whenever necessary to maintain that consistency.

    Discard the bay leaves and any clams that have remained closed.

    Remove the pot from the heat and let it rest for only 1–2 minutes.

    Garnish generously with freshly chopped cilantro and serve immediately.

    Recipe Notes

    Keep the rice loose and brothy

    Arroz de Marisco should not finish dry like paella. Carolino rice continues absorbing liquid as it sits, so keep extra hot broth or water nearby and add more whenever necessary to maintain a loose, almost soup-like consistency.

    Carolino rice works best

    Carolino rice is particularly well suited to this dish because it absorbs the seafood broth while releasing enough starch to give the liquid a slightly creamy texture. If you substitute another rice, the cooking time and amount of liquid may need adjusting.

    Do not overcook pre-cooked seafood

    Because the shrimp and mussels are already cooked, they only need enough time to heat through. Adding them near the end helps prevent them from becoming tough or rubbery.

    If using raw shrimp

    Whole raw shrimp can be prepared the same way: use the heads and shells for the broth, then keep the cleaned shrimp refrigerated until needed. Add the raw shrimp near the end and cook only until opaque and just cooked through, usually a few minutes depending on their size.

    Check the clams carefully

    Clean the clams well before cooking and discard any with damaged shells. After cooking, discard any clams that remain tightly closed.

    Season gradually

    Shellfish and seafood broth can contribute a surprising amount of salt. Season the tomato base lightly, then taste again after the broth and seafood have been added before making the final adjustment.

    Serve without delay

    Once the rice is cooked, let it rest for only 1–2 minutes. Carolino rice absorbs liquid quickly, so Arroz de Marisco is at its best when served immediately while plenty of broth still surrounds the rice.

    Learn more about Arroz de Marisco

    Want to learn more about the dish, its flavors, variations and place in Portuguese food culture? Read our guide to Arroz de Marisco.

  • Koshary

    Koshary

    This Koshary recipe brings together rice, lentils, pasta and chickpeas with a spiced tomato sauce, garlic-vinegar dressing and crisp fried onions. Each component is prepared separately before being layered together, creating the mix of comforting starches, acidity, spice and crunch that defines the Egyptian dish.

    Plan ahead: the dried chickpeas need to soak for at least 8 hours before cooking.

    Watch how to make Koshary

    Ingredients

    For the crispy onions

    • 2 large white or yellow onions
    • 1 tbsp flour
    • 1 tbsp starch
    • A generous amount of oil, for frying

    For the Koshary

    • 125 g (4.4 oz) brown lentils
    • 250 g (8.8 oz) rice
    • 1 cup dried chickpeas
    • 125 g (4.4 oz) spaghetti, broken into thirds
    • 125 g (4.4 oz) small pasta
    • 75 g (2.6 oz) vermicelli
    • 1 bouillon cube
    • 1 tbsp cumin
    • Salt and pepper, to taste

    For the tomato sauce

    • 1 tbsp minced garlic
    • 1 tsp cumin
    • 1 tsp coriander
    • 1 tbsp tomato paste
    • 720 ml (3 US cups) tomato juice, or 480 ml (2 US cups) passata, thinned with a little water if needed
    • 1/2 tsp sugar
    • Salt, to taste
    • Some of the reserved onion-frying oil

    For the Daqqa (garlic-vinegar sauce)

    • 240 ml (1 US cup) hot water
    • 120 ml (1/2 US cup) vinegar
    • Juice of 1 lemon
    • 1/2 tsp cumin
    • 1/2 tsp coriander
    • 1 tbsp minced garlic
    • Salt, to taste

    Instructions

    Make ahead

    Soak the chickpeas overnight. Drain, then boil them in fresh water until tender. Drain and set aside. Canned chickpeas can be used instead if you are short on time.

    Soak the brown lentils in water for at least 3 hours. In a separate bowl, soak the rice for 30 minutes. Drain both well before cooking.

    Fry the onions

    Slice the onions as evenly as possible. Pat them thoroughly dry, then toss with the flour and starch until evenly coated.

    Heat a generous amount of oil in a pan and fry the onions until golden and crisp. Transfer to a plate lined with paper towel to drain. Reserve the onion-frying oil for the remaining steps.

    Cook the Koshary

    Heat some of the reserved onion-frying oil in a large pot. Add the vermicelli and fry until golden.

    Add the drained rice and lentils, followed by the spaghetti and small pasta. Mix well and cook for about 1 minute.

    Add the bouillon cube, cumin, salt and pepper. Pour in enough hot water to come about 1/2 inch (1.25 cm) above the ingredients. Bring to a boil, then reduce the heat, cover and simmer until the rice, lentils and pasta are cooked through and the liquid has been absorbed.

    Check occasionally as it cooks. When everything is tender, remove the pot from the heat and leave the lid slightly ajar for a few minutes so any excess moisture can escape.

    Make the tomato sauce

    Heat a little of the reserved onion-frying oil in a pan. Add the garlic and cook briefly, then stir in the cumin and coriander until fragrant.

    Add the tomato paste and mix well. Pour in the tomato juice, or the passata thinned with a little water if needed. Add the sugar and salt to taste. Simmer for a few minutes, adding a little more water if the sauce becomes too thick.

    Make the Daqqa

    Combine the hot water, vinegar, lemon juice, cumin, coriander, garlic and salt in a bowl. Mix well and set aside until serving.

    Assemble the Koshary

    Spoon the cooked Koshary mixture onto a serving plate or into individual bowls. Spoon over the tomato sauce, add the chickpeas, then finish generously with the crisp fried onions.
    Drizzle with Daqqa to taste and serve immediately.

    Learn more about Koshary

    Want to know more about the dish itself? Explore the story, origins and food culture behind Koshary

  • Koshary

    Koshary

    Koshary is one of Egypt’s most distinctive everyday dishes: a hearty combination of rice, lentils, pasta and chickpeas topped with spiced tomato sauce, garlic-vinegar sauce and crisp fried onions. Cheap, filling and deeply associated with Egyptian street food, it brings together simple ingredients into a dish with layers of texture, acidity, spice and crunch.

    What is Koshary?

    Rather than being cooked as a single combined dish, Koshary is assembled from separately prepared components and finished just before serving. The base is layered into the bowl, then the sauces and fried onions are added on top. This makes the final balance easy to adjust, and diners can add more tomato sauce, garlic-vinegar dressing or heat according to their preference.

    It is widely eaten as an inexpensive, filling meal and is especially associated with Egypt’s casual restaurants and street-food culture. Koshary shops range from small neighborhood counters to large specialist restaurants devoted almost entirely to the dish.

    Why Koshary matters in Egypt?

    Koshary occupies an unusual place in Egyptian food culture because it is both intensely ordinary and instantly recognizable. It is inexpensive enough to be an everyday meal, substantial enough to satisfy on its own, and familiar across different parts of Egyptian society. For many people, it is less a special-occasion food than something woven into daily life.

    The specialist Koshary shop is also part of the experience. Ingredients are prepared in quantity, assembled quickly and served with the sauces and condiments that allow each diner to adjust the final dish. That combination of affordability, speed and familiarity has helped make Koshary one of the foods most strongly associated with modern Egyptian eating.

    History and origins of Koshary

    The exact origins of Koshary are debated. One of the earliest known written descriptions comes from the nineteenth century, when the British explorer Richard Burton wrote of a dish eaten in Suez made from rice, lentils and onions. That early version was much simpler than the Koshary served in Egypt today.

    Over time, the dish evolved as new ingredients and influences became part of Egyptian cooking. Pasta, chickpeas, tomato sauce, garlic-vinegar dressing and crisp onions were gradually incorporated, creating the layered form now associated with modern Koshary. Although comparisons are often made with Indian khichdi and other rice-and-lentil dishes, historians do not agree on a single foreign origin for Koshary.

    The sauces and toppings that define Koshary

    Koshary depends heavily on what goes on top of the rice, lentils and pasta. A rich tomato sauce provides much of the dish’s flavor, while a sharp garlic-and-vinegar sauce—often known as daqqa or dakka—adds acidity that cuts through the starchier ingredients. A hot chili sauce, commonly called shatta, can be added for extra heat.

    Crisp fried onions provide the final contrast, adding sweetness, texture and crunch. The balance of tomato sauce, vinegar, garlic and chili can be adjusted at the table, which means two bowls built from the same basic ingredients can taste noticeably different depending on how each person seasons them.

    What does Koshary taste like?

    Koshary is hearty and savory, but the finished dish is more lively than its base ingredients might suggest. Rice, lentils and pasta create a mild, comforting foundation, while tomato sauce adds richness and a gentle tang. The garlic-vinegar dressing brings sharpness and acidity, and chili sauce can add anything from a little warmth to noticeable heat.

    Texture is just as important as flavor. The soft grains, lentils and pasta contrast with firm chickpeas and crisp fried onions, so a good bowl combines softness, crunch, acidity and spice in almost every bite.

    Cook Koshary at home

    Ready to make it yourself? Follow the full Koshary recipe with ingredients, step-by-step instructions and video.

    Get the Koshary recipe →