Koshari is Egypt’s beloved national dish, a hearty and flavorful combination of rice, brown lentils, and various pastas, all generously topped with a spicy tomato sauce, a zesty garlic vinegar sauce, and wonderfully crispy fried onions. It’s a satisfying vegetarian meal rich in texture and taste.
Koshari: Egypt's Street Food Gem
Koshari is Egypt's beloved national dish, a hearty and flavorful combination of rice, brown lentils, and various pastas, all generously topped with a spicy tomato sauce, a zesty garlic vinegar sauce, and wonderfully crispy fried onions. It's a satisfying vegetarian meal rich in texture and taste.
Ingredients
- 1 cup brown lentils rinsed
- 2 cups water for lentils
- 1 cup short-grain rice rinsed
- 1.5 cups water for rice
- 0.5 cup small macaroni
- 0.25 cup vermicelli broken into small pieces
- 2 tbsp vegetable oil for pasta
- 2 large onions thinly sliced
- 0.5 cup all-purpose flour
- 2 cups vegetable oil for frying onions
- 1 can (14.5 oz) diced tomatoes
- 4 cloves garlic minced
- 1 tsp cumin
- 0.5 tsp chili flakes or to taste
- 0.25 cup white vinegar
- 1 tbsp tomato paste
- 1 can (15 oz) chickpeas drained and rinsed
- 4 cloves garlic crushed
- 0.5 tsp cumin
- 0.25 tsp chili powder
- 0.5 cup white vinegar
- 0.25 cup water
- 2 tbsp oil
- 1 tbsp tomato paste
- 0.5 tsp cumin
- 1-2 tbsp chili powder or more to taste
- 0.5 cup hot water
Instructions
- Cook Lentils: In a pot, combine lentils with 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain excess water and set aside.
- Cook Rice: In another pot, heat 1 tbsp oil. Add vermicelli and cook until golden brown. Add rinsed rice and 1.5 cups water, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until water is absorbed and rice is cooked. Fluff with a fork and set aside.
- Cook Pasta: Boil macaroni in salted water according to package instructions until al dente. Drain and toss with a little oil to prevent sticking.
- Prepare Crispy Onions: Toss thinly sliced onions with flour until lightly coated. Heat 2 cups oil in a large pan over medium-high heat. Fry onions in batches until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain. Sprinkle with a pinch of salt.
- Make Tomato Sauce: In a saucepan, heat 1 tbsp oil. Sauté minced garlic until fragrant (about 1 minute). Add diced tomatoes, tomato paste, cumin, chili flakes, vinegar, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until slightly thickened.
- Make Daqqa: Combine crushed garlic, cumin, chili powder, white vinegar, water, and salt in a small bowl. Stir well.
- Make Shatta: In a small pot, heat oil. Add tomato paste, cumin, chili powder, and hot water. Stir and simmer for 5 minutes until flavors meld. Be cautious; this is very spicy.
- Assemble Koshari: Layer the cooked rice, then macaroni, then lentils, and finally chickpeas in a large serving bowl or individual bowls.
- Serve: Ladle the tomato sauce generously over the layers. Top with crispy fried onions. Serve with Daqqa and Shatta on the side, allowing diners to add to their taste.
Notes
For extra flavor, toast the vermicelli in a little oil before adding rice. Adjust chili in the tomato sauce and shatta to your preference. Serve with extra crispy onions and a squeeze of fresh lemon. You can add chickpeas to the mix for more protein.
