Koshari
User Reviews
5.0
9 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 40 mins
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Servings
8 people
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Course
Main Course
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Cuisine
Middle Eastern, Egyptian, North African, Vegan
Koshari
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Koshari is a very popular dish in Egypt, made with rice, lentils, chickpeas and macaroni, topped with a spicy tomato sauce and fried onions.
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Ingredients
For the crispy onion garnish
- 2 onions cut into thin rings
- ½ cup vegetable oil
- salt
For the tomato sauce
- 1 onion grated
- 4 cloves garlic crushed
- 1 teaspoon ground coriander
- 1 teaspoon red pepper flakes
- 3 cups passata (tomato coulis)
- vegetable oil
- 3 tablespoons white vinegar
For the cumin sauce (kamouneyah)
- 2 teaspoons crushed garlic
- 2 tablespoons ground cumin
- 4 tablespoons olive oil
- 6 tablespoons water
- 6 tablespoons vinegar
- salt
For the koshari
- 1 cup brown lentils well-rinsed and drained
- 15 oz can chickpeas drained
- 1 cup medium grain rice previously soaked in cold water for 15 minutes, then drained
- 2 cups macaroni pasta (ditalini or elbow)
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon ground coriander
- vegetable oil
- water
Equipment
- Dutch oven
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Instructions
Crispy onion garnish
- Pat dry the onion rings in paper towel to remove the excess humidity.
- In a large skillet, heat the vegetable oil over medium-high heat, fry the onion rings, stirring often, for 12 to 15 minutes or until they turn to a caramelized brown color. The onions should be crisp, but not burnt. Set aside.
- Tomato sauce
- In a saucepan, heat 1 tablespoon of vegetable oil.
- Add the grated onion, cook over medium-high heat until the onion becomes a little golden and translucent (do not brown it).
- Add the garlic, coriander and red pepper flakes, and sauté briefly.
- Add the tomato sauce and salt.
- Bring to a boil and cook for about 15 minutes or until the sauce thickens.
- Add the white vinegar and lower the heat.
- Cover and keep warm until ready to serve.
Cumin sauce
- In a saucepan, sauté the garlic and cumin until they are fragrant, about 30 seconds.
- Add the vinegar, water and salt to taste.
Koshari
Lentils
- Bring the lentils and 3 cups (750 ml) of cold water to a boil in a saucepan over high heat.
- Reduce the heat and cook over low heat for 15 minutes or until the lentils are slightly tender. Drain and season with salt. Lentils should not be fully cooked. They should only be pre-cooked.
- Rice
- Drain the rice.
- Mix the pre-cooked lentils and the rice in a bowl. Season with salt and pepper and add the coriander. Mix well.
- In a Dutch oven, heat 1 tablespoon of oil over medium-high heat.
- Sauté the rice and lentil mixture for 3 minutes, stirring regularly.
- Add about 3 cups (750 ml) of hot water to cover the rice and lentil mixture.
- Bring to a boil, the water level should reduce a little.
- Cover and cook on low to medium heat for about 20 minutes or until all of the liquid has been absorbed and the rice and lentils are cooked through. Remove from heat.
Macaroni
- While the rice and lentils cook, prepare the macaroni according to the directions on the package by adding them to boiling salted water. Cook until the pasta is al dente. Drain.
Chickpeas
- Rinse and drain the chickpeas.
- Cover and briefly warm them in the microwave before serving.
Assembly of the koshari
- To serve, fluff the rice and lentils with a fork and transfer to a serving dish.
- Garnish with macaroni, half of the tomato sauce and half of the cumin sauce, before adding the chickpeas and finally half of the reserved crispy onions.
- Serve with the rest of the tomato sauce, cumin sauce and crispy onions separately.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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