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Egypt's favourite street food is a mixture of lentils, rice and pasta served with a variety of toppings and condiments.
4 people made this
- 1 (400g) tin chickpeas, drained and rinsed
- 60ml red wine vinegar
- 1 teaspoon ground coriander
- 1 teaspoon ground cayenne pepper
- 1/2 teaspoon ground cumin
- 300g short-grain rice, rinsed
- 290g dark brown lentils
- salt and ground black pepper to taste
- 225g ditalini pasta
- 1 tablespoon olive oil
- 1 yellow onion, minced
- 3 cloves garlic, minced
- 400g passata
- 1 tablespoon butter
- 700ml chicken stock
- 85g fried onions
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Combine the chickpeas, vinegar, coriander, cayenne pepper and cumin in a resealable bag or container with a tight-fitting lid. Store in fridge while prepping remainder of dish, shaking occasionally.
- Combine the rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
- Meanwhile, combine the lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to the boil and cook at a boil until tender, about 30 minutes. Drain.
- Bring a pot of lightly salted water to the boil. Cook the pasta in the boiling water until al dente, about 8 minutes; drain and set aside.
- Heat the olive oil in a saucepan over medium-high heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add the passata, season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
- Melt the butter in a large saucepan over medium-high heat. Add the rice to the butter, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour the chicken stock over the rice; bring to the boil. Season the rice mixture with salt and pepper, reduce heat to low, cover the pot, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
- Mix the rice and lentils together on a large serving platter. Spread the cooked ditalani over the rice and lentil mixture. Serve with the marinated chickpeas, the tomato sauce and the fried onions as condiments.
Reviews & ratingsAverage global rating:(52)
Reviews in English (32)
yay my first recipe to be published!! using my personal recipe for black pepper onion rings (in my recipe box) and the carmelized onion rings (described in the intro) reall makes this delcious. i suggest everyone try it this way! who can go wrong with caramelized onions? and i forgot to note that traditionally some of the vinegar (i actually use tarragon vinegar) from the chick peas is sprinkled on the food..-07 Jul 2010
A friend of mine went to Egypt a few years ago and still will not shut up about Koshari, so, I had to give this a try. I admit, I was a little skeptical. A tomato sauce over chickpeas, lentils, rice AND pasta?? It sounded like a bland, starchy mess to me.I was WRONG! What a great dish! Healthy, flavorful, filling and inexpensive. I eat meat, but you are right, Nooney, I did not miss it here. Per my friend's suggestion, I also topped off my Koshari with Tabasco and a bit of fresh lime juice.Thank you for the recipe!!-28 Nov 2011
I really enjoyed this, so did my son. My husband didn’t care for it but he really doesn’t like lentils. He did try it still, and he said he liked the top part – the pasta with the tomato & fried onion toppings. I’m glad I made it. There are a lot of steps to the recipe but I like making involved recipes from time to time. The only thing I made different was I use brown basmati rice and that cooks longer but we love that rice – and we use brown rice & whole wheat pasta only but the pasta doesn’t usually change the flavor very much. I was worried to fry the rice in butter, I thought it was going to burn but it worked out just fine. I’ve had koshary before, a Filipino coworker made it once for a potluck and I’ve been curious about the recipe ever since. This was different from hers, but not very different. The recipe makes a lot too. I especially liked the chickpea ‘condiment’ part of the recipe, that flavor was really good and had a nice little kick to it.-23 May 2011
Egyptian Koshari Recipe
Egyptian Koshari is a popular dish originated in the 19th century as a way to use up the odds and ends leftover in the pantry. Small quantities of lentils, rice, macaroni, chickpeas, tomato sauce, onions, garlic, oil, vinegar, etc are usually used as a means to quickly finish the leftover supplies in this single dish. It is usually made with a combination of many things like rice, grains, lentils and macaroni, garnished with chickpeas and crispy fried onions. A hot sauce is usually drizzled on top. This is a great one pot dish for a sudden dinner party or a weeknight dinner.
Serve Egyptian Koshari as a wholesome weeknight meal along with Light And Healthy Spinach Soup.
Other recipes that you can try are:
How to make Egyptian Koshari:
- Put lentils in a colander and wash with running cold water.
- Place lentils in a pot and cover with water 2-3 inches. Bring to a boil, reduce heat to minimum and simmer for 25-30 minutes until almost done. Drain.
- In the same pot add oil, chopped onion and suate until fragrant.
- Add semi-cooked lentils, cumin, salt and tomato sauce.
- Cook for 15 minutes on medium or until tender but not mushy. Set aside.
- Prepare short grain rice as directed on the package or in your rice cooker. Traditionally, short grain rice is used. Some people like using Basmati rice or even Jasmine rice, this is ok but not the traditional way to prepare this dish.
- Making Koshari with vermicelli is not traditional but highly recommended. I have a motto that anything is better with vermicelli. So go get some from the store and make it, you'll never regret it I promise.
- Roast vermicelli in some oil, then gradually add water until it absorbs the water and becomes tender and not clumpy or mushy. This steps depends greatly on the kind of vermicelli you are getting.
- Cook Pasta according to package directions, drain then mix in salt and pepper and oil.
- You should have soaked chickpeas overnight or if you forgot you can soak for an hour in hot water and baking soda.
Koshari Is the Cozy Pile of Carbs I Make to Clean Out the Fridge
The only thing better than a good recipe? When something's so easy to make that you don't even need one. Welcome to It's That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.
When my fridge is packed with the annoying kind of leftovers—none of which make a meal but all of which I’d feel guilty getting rid of—I know it’s time to make this fridge-clean-out, pantry-raid koshari.
Koshari is a cozy pile of warm carbs—traditionally, cooked rice, lentils, macaroni, and chickpeas, all mixed together—smothered in perky tomato sauce and buried in fried shallots. Sometimes it’s stuffed in a pita, for an extra layer of starchy comfort. When my half-Egyptian (and half-Bolivian) husband first made it for me, I thought he’d lost his mind with all the carbs on carbs on carbs. But then I tasted it and couldn’t get enough. The dynamic textures of chewy pasta, fluffy rice, creamy beans, and crunchy shallots had me hooked.
To make it, start by cooking that last handful of pasta in the box. You want something small and spoonable like ditalini or macaroni. If you don’t have a short pasta, simply break up some spaghetti—easy! While the noodles boil, warm up a scoop of cooked lentils, that half-can of beans, and some leftover takeout rice or any cooked grain. It’s easiest to just zap in the microwave, but you can get fancy and heat it on the stovetop with a splash of bean broth, water, or stock to keep it from drying out.
Meanwhile, sauté some chopped onion and garlic in olive oil until tender, then add your chile of choice: good ol' chile flakes, fruity Kashmiri red chile powder, hot-stuff cayenne, or even smoky chipotle. You can go off the rails here if you want, adding a hit of cumin, coriander, or a warm spice blend like hawaij. Give the spices a minute to bloom, then add whatever tomato product you have on hand: tomato purée, leftover marinara, hand-crushed canned tomatoes, or even diced fresh plum tomatoes. Simmer for a few minutes and then, once everyone has gotten to know each other, add a few glugs of any vinegar that catches your eye. Don’t be shy, you want this sauce to slap you in the face with spice and acid. It’s the only thing keeping you from taking a nap in the carb bed you're about to make.
To bring it home, mix up the pasta, beans, and grains in a bowl (or pita) and pour on your perky tomato sauce. Finish with a big, generous handful of crispy fried shallots, or any frizzled allium, and dig in.
Once you know how to make koshari, you’ll never think twice about whether to save those last few scoops of rice or the half-cup tomato passata. Because the answer is always YES!
Egyptian Koshari trivia time
Koshari is a comforting bowl of some of the best, most nourishing ingredients in your pantry. Lentil rice, combined with two to three different types of pasta– one of them must be spaghetti broken up into smaller pieces, for more textured and fun plate– smothered in a special tomato sauce, a vinegary sauce that tastes so good. Topped with chickpeas, brown lentil, vermicelli (sometimes), and crispy thin fried onion rings.
Oh, this needs a whole other article. Koshari is served with two different kinds of Dakka– Egyptian sauces that give the Koshari its unique taste. One is on the lemony side, and the other on the spicy side. And of course some additional tomato sauce and fried onion rings. No, you don’t serve chicken or meat or anything else with this dish. It’s fulfilling the way it is an22d doesn’t need a companion.
An oriental dessert is a staple after Koshari. Especially Egyptian rice pudding with a scope of ice cream served on top of it. It just balances the zesty vinegary feeling you get after eating koshari, and kind of works like Digestive Enzymes. It’s a heavy meal, but you’ll feel nothing but satisfaction after completing the course.
Bring 4-6 plates to serve. It’s better to serve Koshari in individual plates to keep its look for each person to dig in solely.
As shown, put a big spoon of lentil rice on a plate. Top with pasta mixture, add more rice that will act as bedding to the sauce and toppings. Add the vermicelli (if you made it), a big spoon of tomato sauce, then the lentils, top it with crispy onions, and finally some chickpeas, and serve.
How to Make KOSHARI | Egyptian Koshari Street Food Recipe | Koshari Recipe by Varun | Kushari
Find out how to make this Egyptian Dish Koshari also identified as Kushari with Chef Varun Inamdar.
Kushari or Koshari is originated in Egypt. It is an Egyptian dish. It may well be organized at property and is also served at roadside stalls and places to eat all above Egypt. This is a vegetarian dish that is made up of rice, macaroni pasta, chickpeas, lentils, fried onion, lentils.
For Spice Mix:
– 1 tbsp Cumin Seed Powder
– 1 tbsp Purple Chilli Powder
– 1 tbsp Sweet Paprika Powder
– 1 tbsp Coriander Powder
– Nutmeg (grated)
– Black Pepper
– 2 tbsp Olive Oil
– 1 Cinnamon Stick
– 1 Bay Leaf
– 3-4 Garlic Cloves (grated)
– 1 Onion (chopped)
– 2 cups Tomato Puree
– 2 cups Water
– 1 cup Basmati Rice (soaked)
– 1 tbsp Olive Oil
– 1/2 cup Macroni Pasta (boiled)
– 1/2 cup Sprouted Masoor (boiled)
– 1/2 cup Chickpeas (boiled)
– 1/2 cup Fried Onions
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How to Cook the Rice?
Once you prepare and cook the lentil, brown onion, and the macaroni pasta, making the koshari rice is very easy and straight forward.
Firstly, add olive oil to the cooking pot. Once the oil is hot, add the uncooked rice to the pot and give a stir. Next, add the cooked drained brown lentil, and stir to mix for 30 seconds.
Add the stocks from the cooked lentil and water in the rice pot. Let the rice boil in high heat.
During boiling, once there is less water, reduce the fire to low heat. Cover the pot and let it cook for 10 to 15 more minutes or till the rice looks soft and cooked. Lastly, add the macaroni pasta to the rice pot and stir to mix.
While serving the koshari rice on a plate, garnish it with the fried brown onion, and serve it with the tomato garlic sauce.
Note: Make sure you soak the rice for 15 to 30 minutes before cooking them to reduce the starch and prevent having sticky rice.
How do I Keep Leftovers of Koshari?
If you want to make koshari ahead of time, feel free to do so! To store your koshari properly, store each of the ingredients individually.
Then, when it is time to make your koshari, heat up the ingredients and assemble in the bowl at this point. This will allow you to keep the beautiful shape of the koshari without being worried about too much movement in the microwave causing it to topple.
Do I Have to Layer the Koshari?
No. If you want to create a less high-maintenance version of this dish, you can do so by simply placing the ingredients on a plate.
Though the layering in the bowl creates a fun effect, it is not a requirement.
Did you like this recipe? If so, don’t forget to check out these other recipes that I picked out just for you:
Koshari, a classic Egyptian street food, is a starch-lover's dream: Rice, pasta, and legumes are crowned with a spicy-sweet tomato sauce and creamy caramelized onions.
Yield: 8 servings (serving size: 3/4 cup lentil mixture, 1/3 cup sauce, and 2 tablespoons onion mixture)
1 tablespoon extra-virgin olive oil
1 cup finely chopped onion
1 1/2 tablespoons minced garlic
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
2 (14.5-ounce) cans diced tomatoes, undrained
3 tablespoons extra-virgin olive oil
3 cups thinly sliced onion
1/2 cup uncooked vermicelli, broken into 1-inch pieces
5 cups water
1 1/4 cups dried lentils or yellow split peas
2 1/2 cups hot cooked long-grain rice
1 teaspoon sea salt
1. To prepare sauce, heat 1 tablespoon oil in a large saucepan over medium heat. Add chopped onion to pan, and cook for 15 minutes or until golden, stirring occasionally. Add garlic cook for 2 minutes. Stir in 1/2 teaspoon salt, peppers, and tomatoes cook 10 minutes or until slightly thick. Transfer tomato mixture to a food processor process 1 minute or until smooth. Keep warm. Wipe skillet dry with paper towels.
2. To prepare koshari, heat 3 tablespoons oil in pan over medium heat. Add sliced onion cook 15 minutes or until deep golden brown, stirring frequently. Remove onion with a slotted spoon to several layers of paper towels set aside. Return pan to medium heat. Add vermicelli sauté 2 minutes or until golden brown, stirring frequently. Set aside.
3. Combine 5 cups water and lentils in a medium saucepan bring to a boil. Cover, reduce heat, and simmer 30 minutes or until lentils are tender. Remove from heat add vermicelli, stirring well to combine. Wrap a clean kitchen towel around lid, and cover lentil mixture let stand for 10 minutes or until vermicelli is tender. Add rice and 1 teaspoon salt to lentil mixture fluff with a fork. Serve immediately with sauce and onions.
Amount per serving
Saturated fat: 1g
Monounsaturated fat: 5g
Polyunsaturated fat: 0.8g
Anissa Helou, Cooking Light
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Egyptian Koshari Recipe with Pasta, Chickpeas and Lentils
Cumin sauce Ingredients:
Preparing cumin sauce:
-heat some oil in pan and add garlic then cumin.
-Add ¼ cup water until it boils.
-Last, add vinegar and salt.
-Put chickpea in water for not less than 6 hours.
-Boil macaroni then drain it.
-Boil the lentil without adding salt. When it boils, keep it get cooked on a very low heat. After it becomes well cooked, drain it and add salt and pepper with some cumin and cardamom.
-Fry the noodle in oil then add rice and salt. Stir well for about a minute then add water and after it boils, keep it on a low heat then leave it and stir regularly until it becomes cooked.
-Cut the onion into half circles and fry into deep oil until it becomes brown then add vinegar immediately then tomato sauce and paste and leave until it becomes thick (for about 20 minutes) then add salt and pepper.
-There are two kinds to serve, first is to mix macaroni with lentil well then add chickpea, onion and tomato sauce respectively on the top. The second method is to make it like layers, like adding first a macaroni layer then rice layer then lentil layer then chickpea then tomato sauce then onion.
Tips to Make The Onion Crispy:
Add some flour on onion and mix well but don’t put in oil until the oil becomes well heated to avoid the onion sticking to the bottom.