Egyptian Koshari Recipe

[clintonbee]

I recently made Egyptian Koshari, and it was a delightful, hearty dish that’s both satisfying and full of flavor. This popular Egyptian street food combines rice, lentils, pasta, and chickpeas, all topped with a tangy tomato sauce and crispy fried onions. Here’s how to make it:

Ingredients:​

For the Koshari:​

• 1 cup rice
• 1 cup brown or green lentils
• 1 cup elbow macaroni or small pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 large onions, thinly sliced
• 3 tablespoons vegetable oil
• Salt, to taste
• Water, as needed

For the Tomato Sauce:​

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cayenne pepper (optional, for heat)
• 1 tablespoon vinegar
• Salt and pepper, to taste

For the Garlic Vinegar Sauce (optional but recommended):​

• 1/4 cup white vinegar
• 2 cloves garlic, minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• Salt, to taste

Instructions:​

1. Cook the Lentils: Rinse the lentils and place them in a pot with enough water to cover them. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes until tender but not mushy. Drain and set aside.
2. Cook the Rice: In another pot, cook the rice according to the package instructions with a pinch of salt. Set aside.
3. Cook the Pasta: In a separate pot, cook the macaroni according to the package instructions until al dente. Drain and set aside.
4. Prepare the Chickpeas: If using canned chickpeas, drain and rinse them. If using dried chickpeas, soak them overnight and cook until tender.
5. Fry the Onions: In a large skillet, heat the vegetable oil over medium-high heat. Add the sliced onions and fry until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Set aside.
6. Make the Tomato Sauce:
   • In the same skillet, add 2 tablespoons of vegetable oil. Sauté the chopped onion until soft and golden.
   • Add the minced garlic and cook for another minute.
   • Stir in the tomato sauce, tomato paste, ground cumin, ground coriander, cayenne pepper (if using), and vinegar. Simmer for about 10-15 minutes, stirring occasionally. Season with salt and pepper to taste.
7. Prepare the Garlic Vinegar Sauce (optional):
   • In a small bowl, mix the white vinegar, minced garlic, ground cumin, ground coriander, and salt. Set aside.
8. Assemble the Koshari:
   • In a large serving dish or individual plates, layer the rice, lentils, pasta, and chickpeas.
   • Pour the tomato sauce over the top.
   • Sprinkle generously with the crispy fried onions.
   • Serve with the garlic vinegar sauce on the side, if using.

Conclusion​

Egyptian Koshari is a delicious and comforting dish that’s perfect for a hearty meal. The combination of grains, legumes, and pasta topped with a rich tomato sauce and crispy onions makes for an unforgettable culinary experience. Give it a try, and enjoy a taste of Egypt in your kitchen!

 

[MylaPeek]

Koshari looks so comforting and delicious! I love how it’s packed with flavors and textures! Can’t wait to try making this—thanks for sharing the recipe!