Koshari (The National Dish of Egypt)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
4
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Calories
596 kcal
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Course
Side Dish, Main Course
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Cuisine
Egyptian
Koshari (The National Dish of Egypt)
Description
The foundation of Koshari consists of medium grain rice fried briefly then simmered in vegetable broth, brown lentils cooked with garlic, cumin, and bay leaf, and elbow-shaped macaroni noodles cooked al dente. These three components are held warm separately before assembling.
The sauce is prepared by sautéing finely diced onions and minced garlic in olive oil, then adding tomato sauce seasoned with baharat spice blend, cayenne pepper flakes optionally, red wine vinegar, salt, and black pepper, creating a bright, tangy, and warmly spiced tomato sauce that flavors the dish.
For garnishing and added texture, thinly sliced onions are deep-fried until dark brown and crispy, then drained. Garbanzo beans drain and rinse for inclusion. When served, the rice, lentils, and pasta can be layered or mixed, topped with generous amounts of the spiced tomato sauce, fried onions, and garbanzo beans, delivering varied textures and pronounced savory, tangy flavors.
Ingredients
- 2 tbs olive oil
- 1 cup medium grain rice
- 1 cup brown lentils
- 2 cups macaroni noodles Gluten Free: use GF pasta, small; uncooked
- 2 cups vegetable broth
- 1 garlic quartered, clove
- 1 teaspoon cumin
- 1 bay leaf
- 1/2 teaspoon salt
- salt to taste
- For the sauce:
- 2 tablespoon olive oil
- 1 onion diced finely, small
- 2 cloves garlic , finely minced
- 1 ounce tomato sauce canned
- 2-3 teaspoons baharat spice blend
- baharat click link for recipe (strongly recommended for the best flavor!, homemade
- 1/4 teaspoon red chile flakes (omit if you don't like it spicy hot)
- 1 tablespoon red wine vinegar
- salt to taste
- black pepper to taste
- onion crispy; for garnish
- 2 onion very finely sliced, large
- oil for deep-frying
- 1 ounce garbanzo beans rinsed and drained, canned
Instructions
- Make the Rice: Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the rice and fry it for 2 minutes, then add the vegetable stock. Bring it to a boil, decrease the heat to low, cover and simmer for 15 minutes or until the rice is cooked.Make the Lentils: Rinse the lentils under cold water and add them to another medium saucepan with 2 cups of water. Add the garlic, cumin and bay leaf and bring it to a boil. Reduce the heat to low, cover and simmer for 20-30 minutes or until the lentils are tender. Once cooked, add the salt and stir to combine. Strain any excess liquid if necessary.Make the Macaroni: Cook the macaroni according to package instructions until al dente.Leave each of these in the pot to keep warm and set aside.
- Make the Crispy Onions: Heat the oil in a skillet. Add the onions and fry until dark brown. Using a slotted spoon, remove them from the oil and place them on paper towels to drain and cool.
- Make the Sauce: Heat the oil in a medium saucepan over medium-high heat and add the onion. Cook until soft and translucent, about 5-7 minutes. Add the garlic and saute until golden brown. Add the tomato sauce, baharat, salt and pepper to taste, chile flakes (if using) and red wine vinegar. Bring it to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.
- Assemble the Koshari: Add the rice, lentils and macaroni to a large bowl and toss to combine (or simply scoop out desired amounts of each onto the plates). Sprinkle a little baharat over each portion and serve topped with some of the spicy tomato sauce. Top with garbanzo beans, the crispy onions and another sprinkle of baharat. Serve warm.Note: Each of the components can be made well in advance and then simply reheated and assembled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 97g | 32% |
| Protein | 21g | 42% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 774mg | 32% |
| Potassium | 678mg | 14% |
| Fiber | 19g | 76% |
| Sugar | 6g | 12% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 63mg | 6% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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