5.0 from 399 votes
Koshari (The National Dish of Egypt)
The national dish of Egypt, this is Egyptian street food at its best!
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 4
Calories: 596 kcal
Course:
Side Dish , Main Course
Cuisine:
Egyptian
Ingredients
- 2 tbs olive oil
- 1 cup medium grain rice
- 1 cup brown lentils
- 2 cups small uncooked macaroni noodles (Gluten Free: use GF pasta)
- 2 cups vegetable broth
- 1 garlic clove , quartered
- 1 teaspoon cumin
- 1 bay leaf
- 1/2 teaspoon salt
- salt to taste
- For the sauce:
- 2 tablespoon olive oil
- 1 small onion , diced finely
- 2 cloves garlic , finely minced
- 1 ounce can plain tomato sauce
- 2-3 teaspoons baharat spice blend
- Homemade Baharat , click link for recipe (strongly recommended for the best flavor!)
- 1/4 teaspoon red chile flakes (omit if you don't like it spicy hot)
- 1 tablespoon red wine vinegar
- salt & pepper to taste
- Crispy Onion Garnish:
- 2 large onions , very finely sliced
- Oil for deep-frying
- 1 ounce can garbanzo beans , rinsed and drained
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.
Cup of Yum
Nutrition Information
Calories
596kcal
(30%)
Carbohydrates
97g
(32%)
Protein
21g
(42%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Sodium
774mg
(32%)
Potassium
678mg
(19%)
Fiber
19g
(76%)
Sugar
6g
(12%)
Vitamin A
317IU
(6%)
Vitamin C
9mg
(10%)
Calcium
63mg
(6%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 596
% 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.