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Koshary
Koshary is Egypt's beloved national dish, a hearty and flavorful street food classic. It's a comforting medley of rice, brown lentils, and pasta, generously topped with a zesty, spiced tomato sauce, tangy vinegar-garlic dressing, and finished with a crown of incredibly crispy fried onions. A true celebration of textures and tastes.
๐ง ์ฌ๋ฃ
- 1 cup Basmati rice(Rinsed thoroughly)
- 1 cup Brown or green lentils(Rinsed)
- 1 cup Small pasta (like ditalini or elbow macaroni)(Dry)
- 1 can (15 oz / 425g) Canned chickpeas(Drained and rinsed)
- 3 medium Yellow onions(Thinly sliced into half-moons for frying)
- 1/2 cup Vegetable oil(For frying onions, plus more for sauce)
- 1 can (28 oz / 800g) Crushed tomatoes
- 6 cloves Garlic(Minced)
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 1/4 cup White vinegar(For the sauce and optional Dakka)
- to taste Salt
- to taste Black pepper
- 2 cups Water or vegetable broth(For cooking rice)
- 3 cups Water(For cooking lentils)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the Crispy Onions: Heat 1/2 cup of vegetable oil in a large skillet or pot over medium-high heat until shimmering. Add the thinly sliced onions and fry, stirring occasionally, until deeply golden brown and very crispy, about 15-20 minutes. Be careful not to burn them. Remove onions with a slotted spoon and drain on paper towels. Reserve the flavorful onion-infused oil.
โฑ๏ธ 20 minutes - 2
Cook the Lentils: In a medium saucepan, combine the rinsed lentils with 3 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 20-25 minutes, or until tender but not mushy. Drain any excess water and set aside.
โฑ๏ธ 25 minutes - 3
Cook the Rice: In a separate saucepan, combine the rinsed rice with 2 cups of water or vegetable broth, a pinch of salt, and 1 tablespoon of the reserved onion oil. 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 fluffy. Let stand, covered, for 5 minutes before fluffing with a fork.
โฑ๏ธ 20 minutes - 4
Cook the Pasta: While the rice and lentils are cooking, bring a pot of salted water to a rolling boil. Add the small pasta and cook according to package directions until al dente. Drain well and set aside.
โฑ๏ธ 10 minutes - 5
Make the Tomato Sauce: In a medium saucepan, heat 2 tablespoons of the reserved onion oil over medium heat. Add the minced garlic and sautรฉ until fragrant, about 1 minute (do not let it brown). Stir in the crushed tomatoes, cumin, coriander, 1/4 cup white vinegar, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
โฑ๏ธ 15 minutes - 6
Assemble the Koshary: To serve, spoon a generous portion of cooked rice into each bowl. Top with a layer of cooked lentils, followed by a layer of cooked pasta. Ladle the warm tomato sauce over the pasta. Scatter the drained and rinsed chickpeas on top. Finally, garnish generously with the crispy fried onions.
โฑ๏ธ 5 minutes - 7
Optional - Make Dakka (Vinegar- Garlic Sauce): For an extra layer of flavor, you can make a simple Dakka. In a small bowl, whisk together 2 minced garlic cloves, 1/4 cup white vinegar, 1/4 cup water, 1/2 tsp cumin, and a pinch of salt. Drizzle over the assembled Koshary just before serving.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe key to great Koshary is perfectly crispy onions. Slice them thinly and fry them in enough oil over medium-high heat, stirring occasionally, until deeply golden and crunchy. Drain them well on paper towels.
- โRinsing the rice and lentils is important to remove excess starch and prevent them from becoming gummy.
- โDon't overcook the lentils; they should be tender but hold their shape.
- โThe tomato sauce should be flavorful and slightly tangy. Adjust seasoning to your preference.
- โKoshary is best served immediately after assembly to maintain the crispness of the onions.
- โThe Dakka sauce is a traditional accompaniment that adds a bright, pungent kick. It's highly recommended!
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- Add a spicy chili sauce (shatta) to the tomato sauce or serve on the side for those who like heat.
- Use different types of pasta, such as macaroni or vermicelli.
- Some variations include fried vermicelli noodles mixed with the rice.