Recipe: Perfect Egyptian koshari

Recipe: Perfect 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! It takes a lot of TIME to cook but it's really easy.

The full name can be explained by the presence, in the recipe, of black lentils, also called ads abu gibba.

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.

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

Ingredients of Egyptian koshari

1. It’s of For the Crispy onion toppings.

2. You need of large onion, sliced into thin rings.

3. It’s of Salt.

4. It’s of all-purpose flour.

5. You need of cooking oil.

6. It’s of For tomato sauce.

7. It’s of Cooking oil.

8. You need of small onion, grated.

9. It’s of garlic cloves, minced.

10. You need of ground coriander.

11. It’s of –1 tsp crushed red pepper flakes (optional).

12. It’s of can tomato sauce.

13. It’s of Salt and pepper.

14. You need of –2 tbsp distilled white vinegar.

15. It’s of For koshari.

16. It’s of brown lentils, picked over and well-rinsed.

17. Prepare of medium-grain rice, rinsed, soaked in water for 15 minutes, drained.

18. Prepare of each salt and pepper.

19. Prepare of coriander.

20. You need of elbow pasta.

21. Prepare of Cooking oil.

22. It’s of Water.

23. It’s of can chickpeas, rinsed, drained and warmed.

24. It’s of For vinegar sauce.

25. Prepare of cup of vinegar.

26. Prepare of water.

27. You need of cumin.

28. Prepare of Salt and pepper.

29. It’s of I teaspoon chili powder.

30. Prepare of Minced garlic.

Street vendors serve the dish from carts to people eagerly waiting in line to eat this beloved and highly popular dish.

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

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 instructions

1. 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)..

1. 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..

1. 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.

1. 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..

2. 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..

3. 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..

4. Cover the chickpeas and warm in the microwave briefly before serving..

5. For the vinegar sauce. Mix the half cup vinegar, 1/4 cup of water, cumin, garlic, chili powder, paprika. Mix it all together well.

6. 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.

Egyptian koshari recipe is one of the easy Egyptian recipes.

Although it's located on the African continent, Egypt is culturally closer to the Middle Eastern countries, so many times, you will find it listed along side of Turkey, Syria, Iraq, Iran, Saudi Arabia, and the others.

Today, we're sharing Kushari, a meal that some would call Egypt's national dish.

Koshary is pretty much Egypt's staple street food.

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