Koshari
Thank you to our friend and partner Marie Guorgui for sharing this recipe for the ubiquitous Egyptian comfort food, Koshari.
Considered the National dish of Egypt, Koshari is the king of Egyptian street food and the humble dish present at every Egyptian table. Lentils, rice, tomato sauce, chickpeas, pasta, fried onions and spices mixed together and voila an amazing multi-layered comfort dish!
Prep time: 15 minutes
Cook time: 1 hour 10 minutes
Serving: 4 – 6 people
Koshari ingredients
• 1 1/2 cups brown lentils, washed twice and drained
• 1 1/2 cups medium-grain rice, rinsed, soaked in cold water for 10 minutes and drained
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp ground coriander
• 2 cups elbow pasta
• 2 tbsp cooking oil
• water
• 15oz can chickpeas
tomato sauce ingredients
• 1 tbsp cooking oil
• 1 small onion, grated
• 4 garlic cloves, minced
• 1 tsp ground coriander
• 1/2 –1 tsp crushed red pepper flakes (optional)
• 28oz can tomato sauce
• salt and pepper to taste
• 1–2 tbsp distilled white vinegar
onion topping ingredients
• 1 large onion, sliced into thin rings
• pinch of salt
• 1/3 cup all-purpose flour
• 1/2 cup cooking oil
Koshari instructions
1. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (par-cooked, approx.15 minutes). Drain and season with a little salt.
2. Combine the par-cooked lentils and the drained rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 1/2 inches. Cover when not stirring and boil until the water is fully absorbed by the lentils and rice. Keep covered and let rest for 5 minutes.
3. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente and drain.
4. Warm the chickpeas (in microwave or by keeping few minutes in hot water) and drain.
tomato sauce instructions
1. In a saucepan, heat 1 tbsp cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold, not brown, add the garlic, coriander, and red pepper flakes, and stir for 1 more minute.
2. Add tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes).
3. Add the distilled white vinegar and turn the heat to low and let boil for 5 minutes. Cover and keep warm until ready to serve.
onion topping instructions
1. Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.
2. In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).
serving Koshari
Fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and 1/2 of the tomato sauce, then the chickpeas, and finally 1/2 of the crispy onions for garnish.
Serve, passing the remaining sauce and crispy onions separately. Or serve each plate separately following the same serving steps.
What to serve with Koshari?
Koshari is a full meal often enjoyed by itself with extra tomato sauce. Homemade Koshari is often eaten with pickles and a simple garlic, lemon and olive oil mixture.
Sahat Wa Hana (Bon Appetit)!
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