Koshari
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Servings
8 people
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Calories
724 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Koshari
Description
Koshari combines brown lentils, medium-grain rice, and elbow pasta, creating a filling base characteristic of traditional Egyptian cooking. The tomato sauce features garlic, tomato paste, ground coriander, cumin, and a hint of vinegar, providing subtle acidity and warmth. Caramelized, deep golden fried onions add crunch and a slightly sweet contrast to the savory grains, while the cumin sauce adds pungent spiced brightness enhanced by garlic and lemon juice.
Preparation includes careful soaking of lentils and meticulous caramelization of onions coated lightly in flour to achieve a crisp texture. Cooking onion oil is retained and used to enhance flavors in both the tomato sauce and rice-lentil pilaf. Pasta and chickpeas bring additional texture and body to the dish.
Assembled just before serving, Koshari pairs well with extra tomato sauce, crispy onions, and cumin sauce. It can be served alongside simple salads or plain yogurt to balance its flavors. Leftovers store well refrigerated for several days if sauces and toppings are kept separate to maintain texture.
For best results, soak lentils ahead to ensure even cooking alongside rice. Achieving deeply browned onions without burning is key, as the reserved onion oil lends depth throughout the recipe. Adjust the tomato sauce's spice level with chili flakes or fresh chili if desired.
Ingredients
For the fried onions:
- 1/2 cup vegetable oil
- 3 white onion or yellow onion; thinly sliced
- 3 tablespoon flour
For the tomato sauce:
- 2 tablespoon onion oil from frying onions
- 3 garlic cloves, crushed
- 2 tablespoon tomato paste
- 1 can tomato sauce 14.5 oz, 400g
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- pinch black pepper
- 1 tablespoon white vinegar
For the rice and lentils:
- 3 tablespoon onion oil from frying onions
- 1 cup vermicelli 150g
- 2 cups Egyptian rice 500g, Calrose or medium grain
- 1 cup brown lentils 200g, or green lentils
- 2 teaspoon salt
- 1 teaspoon cumin powder
- 1/2 teaspoon black pepper
- 3-4 cups water hot
For the cumin sauce:
- 1 cup water hot
- 2 garlic crushed, cloves
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon salt
- lemon juice of one
To assemble:
- 2 cups elbow pasta uncooked; or any small pasta
- 1 can chickpeas 14.5oz, 400g, drained and rinsed
Instructions
To prep:
- Soak lentils in hot water, for at least an hour while preparing the rest of the recipe.
- Boil pasta in salted water according to package directions. Drain, and drizzle with a little oil so they don't stick. Set aside.
For the onions:
- Toss the onion slices with flour. Heat the oil in a deep skillet over medium high heat. Once very hot, add the onions, and caramelize, stirring occasionally, until deep golden brown. This could take a while, 15-20 minutes.
- Scoop onto a paper towel lined plate, and transfer the onion oil into a heat proof container, you'll use it in other steps!
For the tomato sauce:
- Heat the onion oil in a large skillet. Add the garlic and spices, and saute for a minute until fragrant.
- Add the tomato paste, and stir. Add all the remaining tomato sauce ingredients, stir, and simmer for about 5 minutes on low until fragrant. Set aside.
For the rice and lentils:
- Rinse the rice over a colander until water runs clear.
- In a large saucepan, heat the onion oil on medium high heat. Add the vermicelli and toast until golden brown and fragrant, then add the rinsed rice, drained lentils, and the spices and toast for a minute or so.
- Add hot water until rice and lentils are just submerged by a couple centimeters (1/2 inch). Stir, bring to a boil, then reduce heat to low and simmer for about 20 minutes or until all the water is absorbed. If 10 minutes in the mixture seems to be drying out rapidly, add some more water (maximum 4 cups total)
- Remove from heat and let sit covered for 10 minutes with the lid on, then gently fluff the rice.
Make the cumin sauce:
- Mix together all the ingredients and place in serving container.
For assembling:
- Layer a generous sized serving platter with the rice and lentil mix. Top with the cooked pasta, 1/2 the tomato sauce, the chickpeas, and the crispy onions.
- Serve with the extra tomato sauce and the cumin sauce and enjoy!
Notes
- The cumin sauce is optional but adds a tangy depth to the dish.
- Store leftovers in the refrigerator for 4 to 5 days, keeping tomato sauce and caramelized onions separate until serving.
- Soak lentils for at least an hour before cooking to synchronize cooking time with rice.
- For spicier tomato sauce, add red chili flakes or diced green chili with seeds removed.
- Ensure the fried onions are deep golden brown and crispy; reserve the cooking oil to enhance other components of the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 724 kcal
% Daily Value*
| Calories | 724kcal | 36% |
| Carbohydrates | 110g | 37% |
| Protein | 16g | 32% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Sodium | 969mg | 40% |
| Potassium | 498mg | 11% |
| Fiber | 11g | 44% |
| Sugar | 4g | 8% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 63mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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