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Koshari
Egypt's national dish - a hearty and flavorful vegetarian layered meal of rice, lentils, and pasta, generously topped with a spiced tomato sauce and crispy fried onions.
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- 1 cup Basmati rice(Rinsed thoroughly under cold water until the water runs clear.)
- 1 cup Brown or green lentils(Rinsed.)
- 1 cup Elbow macaroni(Or other small pasta shape like ditalini.)
- 1 can (15 oz / 425g) Canned chickpeas(Drained and rinsed. Reserve some liquid for the sauce if desired.)
- 3 large Large yellow onions(Peeled and sliced very thinly (about 1/8 inch thick).)
- 1 can (28 oz / 800g) Crushed tomatoes(Or tomato passata for a smoother sauce.)
- 4-6 cloves Garlic(Minced. Adjust to taste.)
- 1 tsp Ground cumin
- 1/2 tsp Ground coriander(Optional, but adds depth.)
- 3 tbsp White vinegar
- 1 cup Vegetable oil(For frying onions. You can use a neutral oil like canola or sunflower.)
- to taste Salt
- to taste Black pepper
- as needed Water or vegetable broth(For cooking rice and lentils.)
ðšâð³ äœãæ¹
- 1
Prepare the lentils: Rinse the lentils thoroughly. Place them in a saucepan with 3 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until tender but not mushy. Drain any excess water and set aside.
â±ïž 30 minutes - 2
Cook the rice: In a separate saucepan, combine the rinsed rice with 1.5 cups of water or vegetable broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-18 minutes, or until the water is absorbed and the rice is cooked. Let it steam, covered, off the heat for 5 minutes, then fluff with a fork.
â±ïž 25 minutes - 3
Cook the pasta: While the rice and lentils are cooking, bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente (firm to the bite). Drain well and set aside.
â±ïž 10-12 minutes - 4
Fry the onions: Heat the vegetable oil in a large, heavy-bottomed skillet or pot over medium-high heat until shimmering (around 180°C / 350°F). Add the thinly sliced onions in batches, ensuring not to overcrowd the pan. Fry, stirring occasionally, until they are deeply golden brown and crispy, about 10-15 minutes per batch. Use a slotted spoon to transfer the crispy onions to a plate lined with paper towels to drain. Season lightly with salt while hot. Reserve the flavorful onion-infused oil for the sauce.
â±ïž 30-40 minutes - 5
Prepare the tomato sauce: In a medium saucepan, heat 2 tablespoons of the reserved onion-infused oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it. Pour in the crushed tomatoes, add the cumin, coriander (if using), white vinegar, salt, and pepper. Stir well. Bring to a simmer, then reduce heat to low, cover, and cook for at least 15-20 minutes to allow the flavors to meld. Taste and adjust seasoning.
â±ïž 25 minutes - 6
Assemble the Koshari: To serve, spoon a generous portion of the cooked rice into each bowl. Top with a layer of the cooked lentils, followed by the cooked pasta. Add a portion of the drained and rinsed chickpeas. Ladle a good amount of the spiced tomato sauce over the top. Finally, garnish generously with the crispy fried onions.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âThe key to great Koshari is perfectly crispy, deeply caramelized onions. Don't rush this step!
- âFor an authentic experience, serve with a side of 'Dakka' (a spicy garlic-vinegar sauce) and 'Shatta' (chili sauce).
- âIt's best to assemble the Koshari just before serving to prevent the components from becoming soggy.
- âYou can cook the rice, lentils, and pasta ahead of time and reheat them gently before assembly.
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- Add cooked vermicelli noodles to the rice for a classic variation.
- For a spicier kick, add a pinch of red pepper flakes to the tomato sauce or serve with a side of chili sauce (Shatta).