Egyptian Koshari

Authentic Egyptian Koshari Recipe

Traditional Egyptian Koshari

 

Egypt is known and famous for the Pyramids of Giza and the Great Ancient Egyptian civilization. But that is not all what Egypt is famous for. When you visit Egypt, you get to experience a lot of different things. You get to explore the culture, the superb weather, and more importantly, the food.
You simply can not visit Egypt without giving into trying the delicious recipes and dishes.

Egyptian Koshari

Among those dishes is Kushari. Koshari is one of the most famous dishes in Egypt. It’s super delicious, and packed with flavors, and best of all, it’s suitable to everyone, as it’s vegan and vegetarian friendly. It is made from simple ingredients, that, when put together, create something absolutely majestic!
You may be wondering how in the world will you get the chance to try that dish in particular when you visit Egypt? Well, the answer is very simple. The opportunity will most certainly present itself almost anywhere you go in Egypt. Why is that, you may ask? Because Koshary is considered as a fast food dish!
I mean, yes, you can still eat other fast food such as burgers and such, but when you are in Egypt, why not get the full Egyptian experience? Of course, there are other Egyptian fast food options other than Kushary, such as Fo’ol and the ever so famous Falafel, but you can’t just skip enjoying a nice dish of Kushary.
If your heart is aching right now because you’re thousands of miles away from Egypt and you’ll not get the enjoy this dish, we’re here to help you.
Below you will find the most amazing and authentic kushari recipe on the internet, written from the heart by a true Egyptian, for your enjoyment.

How to cook Egyptian koshari:

A printable version is provided at the end of this post.

Wash and soak lentils in water for 10 minutes.

In a deep bowl, add the sliced onions and cover with the flour.

Mix well, making sure to incorporate the flour into the onions.

In a deep-frying pan, heat up the oil and slowly fry the onions.

It’s advisable to fry on a medium heat until nice and crispy, stirring constantly. Drain the onions and reserve the frying oil.

Drain the soaked lentils and rinse. Then add to a small saucepan and cover with fresh water. Add to it two cloves of garlic…

…and ½ a tablespoon of cumin. Cook for 10 minutes.

Meanwhile, thoroughly wash the rice until the water runs clear, and drain. Then, in a medium-sized pot, heat about 2-3 tablespoons of the onion frying oil, then add the rice.

Stir constantly until the rice is dry, then add the halfway cooked lentils.

Mix well to incorporate, then add 1 teaspoon of salt.

Cover with hot water and bring to a boil.

Once it starts to boil, cover the pot and bring the heat to the lowest setting. Cook for 15-20 minutes or until rice is cooked and fluffy.

Now for the koshari’s tomato sauce or (salset el koshari):

In a saucepan, empty the tomato sauce and to it add a ¼ teaspoon of cumin and the bay leaf.

Let it cook for 10 minutes then remove from heat and discard the bay leaf.

At this stage, if you’re planning on making a hot sauce as well, reserve around half a cup of the sauce before proceeding into the next step.

To finish off the koshari sauce and turn into the famous koshari sauce, add a tablespoon of the onion frying oil in a small sauté pan with one tablespoon of the minced garlic.

Now, it’s important to do this off the heat then add then place it over a medium heat to slowly cook the garlic into a beautiful golden color without burning it.

Once it turns into that beautiful shade of gold, add 1 tablespoon of vinegar.

Cook for 30 seconds before adding it to your tomato sauce. Season the sauce to taste.

Cook the pasta like you normally would, drain, and set it aside for later.

To make the famous koshari vinaigrette:

In a small sauté pan over low heat, add 2 tablespoons of the frying oil.

Add a ½ tablespoon of the minced garlic and stir for a minute.

Add the seasonings: 1 teaspoon salt, ¼ teaspoon cumin, and ¼ teaspoon dried coriander.

Add the vinegar and water and bring to a boil.

Add remaining minced garlic and turn off the heat. The kushary vinaigrette is now ready.

(Optional): To make the hot sauce, just add 1 tsp of dried chili pepper flakes to the half cup of reserved tomato sauce and cook for a couple of minutes.

Layer your kushari dish by:

  • Adding a layer of the rice/lentil mix.
  • Followed by a thin layer of pasta.
  • Special tomato sauce layer. (Don’t put too much at first so you’d be able to put more later on if you want).
  • A layer of cooked and warmed chickpeas.
  • Top with a layer of fried onions.
  • Serve alongside the vinaigrette, hot sauce, and more of the koshary sauce.

 

Traditional Egyptian Koshari Recipe
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 

Koshary is one of the most popular street food dishes in Egypt. This is the most authentic and delicious recipe to make your favorite dish: Egyptian Koshari.

Servings: 4
Author: OfRecipes
Ingredients
  • 3/4 cup uncooked long grain rice
  • 1 cup of cooked chickpeas
  • 3/4 cup brown lentils
  • 2 large onions thinly sliced
  • 2 cloves of garlic
  • 2 Tbsps. of minced garlic
  • 3/4 cup of good quality vegetable oil
  • 2 cans tomato sauce
  • Water
  • 1/2 cup elbow macaroni
  • 1/2 cup spaghetti
  • 1/2 cup white vinegar
  • Cumin
  • 1 bay leaf
  • 1/4 tsp red pepper
  • 1 Tbsp. flour
  • Salt
Instructions
  1. Wash and soak lentils in water for 10 minutes.
  2. In a deep bowl, add the sliced onions and cover with the flour.
  3. Mix well, making sure to incorporate the flour into the onions.
  4. In a deep-frying pan, heat up the oil and slowly fry the onions.
  5. It’s advisable to fry on a medium heat until nice and crispy, stirring constantly. Drain the onions and reserve the frying oil.
  6. Drain the soaked lentils and rinse. Then add to a small saucepan and cover with fresh water. Add to it two cloves of garlic and ½ a tablespoon of cumin. Cook for 10 minutes.
  7. Meanwhile, thoroughly wash the rice until the water runs clear, and drain. Then, in a medium-sized pot, heat about 2-3 tablespoons of the onion frying oil, then add the rice.
  8. Stir constantly until the rice is dry, then add the halfway cooked lentils.
  9. Mix well to incorporate, then add 1 teaspoon of salt.
  10. Cover with hot water and bring to a boil.
  11. Once it starts to boil, cover the pot and bring the heat to the lowest setting. Cook for 15-20 minutes or until rice is cooked and fluffy.
The koshari’s tomato sauce or (salset el koshari):
  1. In a saucepan, empty the tomato sauce and to it add a ¼ teaspoon of cumin and the bay leaf.
  2. Let it cook for 10 minutes then remove from heat and discard the bay leaf.
  3. At this stage, if you’re planning on making a hot sauce as well, reserve around half a cup of the sauce before proceeding into the next step.
  4. To finish off the koshari sauce and turn into the famous koshari sauce, add a tablespoon of the onion frying oil in a small sauté pan with one tablespoon of the minced garlic.
  5. Now, it’s important to do this off the heat then add then place it over a medium heat to slowly cook the garlic into a beautiful golden color without burning it.
  6. Once it turns into that beautiful shade of gold, add 1 tablespoon of vinegar.
  7. Cook for 30 seconds before adding it to your tomato sauce. Season the sauce to taste.
  8. Cook the pasta like you normally would, drain, and set it aside for later.
To make the famous koshari vinaigrette:
  1. In a small sauté pan over low heat, add 2 tablespoons of the frying oil.
  2. Add a ½ tablespoon of the minced garlic and stir for a minute.
  3. Add the seasonings: 1 teaspoon salt, ¼ teaspoon cumin, and ¼ teaspoon dried coriander.
  4. Add 2 tablespoons vinegar and a 1/4 cup of water and bring to a boil.
  5. Add remaining minced garlic and turn off the heat. The kushary vinaigrette is now ready.
Layer your kushari dish by:
  1. Adding a layer of the rice/lentil mix.
  2. Followed by a thin layer of pasta.
  3. Special tomato sauce layer. (Don't put too much at first so you'd be able to put more later on if you want).
  4. A layer of cooked and warmed chickpeas.
  5. Top with a layer of fried onions.
  6. Serve alongside the vinaigrette, hot sauce, and more of the koshary sauce.
Recipe Notes

Optional: To make the hot sauce, just add 1 tsp of dried chili pepper flakes to the half cup of reserved tomato sauce and cook for a couple of minutes. Special tomato sauce layer. (Don't put too much at first so you'd be able to put more later on if you want).

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