Easiest Way to Winter Tasty Egyptian koshari

Christian Farmer

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Easiest Way to Winter Tasty Egyptian koshari Delicious, fresh and tasty.

Egyptian koshari. Koshari is a traditional Egyptian staple, mixing chick peas, pasta, fried onions, and zesty tomato sauce, served on top a bed of rice and brown lentils! Flavor packed and not to mention healthy! Koshari (كشري) also called kushari or kosheri, is one of the most popular dishes in the land of the Pharaohs, a delicious vegan combination prepared with chickpeas, lentils, macaroni and rice.

Three toppings–a spicy tomato sauce (shatta), crispy onions and a garlicky vinegar (dakka)–are added to the koshari before serving, but.

Opinions often diverge in Egypt, but one thing almost every Egyptian concedes is that Koshari - a unique Egyptian medley of starches - reigns supreme.

In this article, I will not only give you the Egyptian Koshari Recipe, but also some more background information, as well as where and how to get it in Egypt.

You can have Egyptian koshari using 30 ingredients and 9 steps. Here is how you cook that.

Ingredients of Egyptian koshari

It’s of For the Crispy onion toppings.
It’s 1 of large onion, sliced into thin rings.
It’s of Salt.
Prepare 1/3 cup of all-purpose flour.
You need 1/2 cup of cooking oil.
It’s of For tomato sauce.
Prepare of Cooking oil.
You need 1 of small onion, grated.
It’s 4 of garlic cloves, minced.
It’s 1 tsp of ground coriander.
You need 1/2 of –1 tsp crushed red pepper flakes (optional).
Prepare 1 (28 oz) of can tomato sauce.
You need of Salt and pepper.
It’s 1 of –2 tbsp distilled white vinegar.
You need of For koshari.
Prepare 1 1/2 cup of brown lentils, picked over and well-rinsed.
It’s 1 1/2 cup of medium-grain rice, rinsed, soaked in water for 15 minutes, drained.
You need 1/2 tsp of each salt and pepper.
It’s 1/2 tsp of coriander.
Prepare 2 cups of elbow pasta.
It’s of Cooking oil.
Prepare of Water.
It’s 1 (15 oz) of can chickpeas, rinsed, drained and warmed.
It’s of For vinegar sauce.
You need Half of cup of vinegar.
It’s 1/4 cup of water.
Prepare 1 teaspoon of cumin.
Prepare of Salt and pepper.
It’s of I teaspoon chili powder.
You need 3 cloves of Minced garlic.

Koshary, koshari or kushari is one of the traditional Egyptian food.

This dish is considered the national dish of Egypt and a very popular street food.

Egyptian koshari recipe is one of the easy Egyptian recipes.

Koshary is pretty much Egypt's staple street food.

Egyptian koshari instructions

Make the crispy onion topping.

Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour. In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes)..

Make the Tomato Sauce.

In a saucepan, heat 1 tbsp cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more). Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so). Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve..

Make the Koshari

Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice.

Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly..
Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you’ll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so..
Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain..
Cover the chickpeas and warm in the microwave briefly before serving..
For the vinegar sauce. Mix the half cup vinegar, 1/4 cup of water, cumin, garlic, chili powder, paprika. Mix it all together well.
Put it All Together! To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and 1/2 of the tomato sauce, then the chickpeas, and finally 1/2 of the crispy onions for garnish. Serve, passing the remaining sauce, crispy onions and vinegar sauce separately. Enjoy.

It has no meat, but even the biggest of carnivores don't miss it.

Filling and healthy, come see Egypt's most famous dish!

Instead of French-fried onions, I use my black pepper onion rings on.

Koshari (also spelled Koshary or Kushari) is the national dish of Egypt.

It's served in virtually every Egyptian restaurant, in every Egyptian home, and on every Egyptian street corner.