koshari

Sick of the same old stuff for dinner? Whip up this Egyptian-inspired dish in no time at all! Its also vegan and vegetarian friendly.

Tomato and cauliflower koshari

olive oil

cauliflower,

can brown lentils, rinsed, drained

onion, thinly sliced

garlic cloves, thinly sliced

cherry truss tomatoes

rice

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863132001&=domain=del

5348771529001-5981863132001

Egypt’s national dish, this koshari recipe makes a comforting meal of pasta, rice, lentils, and crispy onions with a garlic tomato sauce.

Egyptian Koshari Recipe + Video

onions

flour

vegetable oil

basmati rice

lentils

tbsp Baharat Spice Blend (divided (See Note 2))

elbow macaroni

tomato passata/sauce

tsp kosher salt

garlic

oz cooked chickpeas (rinsed)

tbsp red wine vinegar ((or red grape vinegar))

parsley (minced)

shatta sauce

Garlic Sauce (Toum)

Garlic Clove

It has a rich onion taste and is fit for food dishes like French onion soup. Yellow onions are typically available throughout the year. This onion is higher in sulphur than the white onion, which gives it a stronger, more complex flavour. A dozen varieties of yellow onion are grown, following the time of year....

yellow onion

Red wine vinegar

In a large, deep sided skillet heat the oil over medium-high heat.

In a large bowl toss the thinly sliced onions with the flour. Working in batches, fry onions until a dark golden brown. Drain on paper towel lined plate. Season with salt and repeat with remaining onions. Set aside.

Crispy Onions

Rice: Rinse the rice in a sieve under cold water until water runs clear. In a saucepan bring 1 1/2 cups water and a teaspoon of kosher salt to a boil. Add rice, 1 tablespoon Baharat Spice Blend, stir and cover. Bring heat to low and cook 18 minutes. Set aside.

Lentils: In a saucepan bring 4 cups water and a teaspoon each of kosher salt and Baharat Spice Blend to a boil. Add lentils and cook uncovered for 20 minutes. Drain and set aside.

Macaroni: In a saucepan bring 3 cups water and a teaspoon of kosher salt to a boil. Add elbow macaroni and cook uncovered for 10 minutes. Drain and set aside.

Tomato Sauce Chickpeas: In a saucepan over medium heat add the oil. Saute the garlic for 1 minute and add the tomato passata/sauce, salt, remaining 2 teaspoons Baharat Spice Blend and cooked chickpeas. Turn heat to low and simmer 10 minutes covered partially. Stir in the red wine vinegar and parsley. Set aide.

Koshari

Options are to layer for great presentation OR mix all together reserving crispy onions to go on top.

For Layered Presentation: In a large bowl transfer half of the crispy onions and place on bottom of bowl. Top with the Tomato Chickpea mixture, then the cooked elbow macaroni, then the cooked lentils, and finally the last layer is the cooked basmati rice. Gently press down with spatula to firm up the koshari for presentation when flipped.

Cover the bowl with a large plate or platter (larger than bowl width). Carefully and confidently grab each side, holding both plate and bowl sides and flip away from you and firmly shake and place plate side down on counter top. The koshari should release itself. Top with more crispy onions, chopped parsley and enjoy. Serve with hot sauce (Shatta) and garlic sauce (Toum).

Assembly

I made and shared this for an Egyptian-themed potluck today and we all liked it very much. I served it with toum, which was yummy. Couldn't find a source for shatta sauce. Glad you gave a recipe for Baharat spice blend because I couldn't find any ready-made. Two questions for you. First, at what temperature is the dish intended to be served? Room temperature? Secondly, should left-overs be refrigerated? If not, how long will it stay safe to eat at room temperature? Thanks.

hey, just wondering what the song was in the video. made it and it was great!

I love this recipe and especially with the Shatta sauce from your recommendations. I have no idea why this particular combination of layers and flavors is so delicious but it is! Probably the best vegan dish I've ever had. To make it easier I use the steamed lentils from Trader Joes which are perfect as is. I've made it 3 times and everyone raved about how good it was.

This was fabulous!  You can prepare the sauces and several layers in advance, and heat them up before layering in a bowl and flipping over.  Such great flavor!

I accidentally perfected it guys. At fast I was worried because I didn't put the bahati spice as directed. So I ended up doing my own order by putting the spices in the rice. For the tomato sauce, I didn't put in the chickpeas, I made it separately everyone served to their plates. I made the tomato sauce with olive oil,garlic, tomato sauce, bahati spice and ACV instead of wine vinegar

I love this recipe! In Cairo there’s a very famous no-frills restaurant which is maybe 4 or 5 storeys high . It’s called Abo Tarek and  it’s always hard getting a table there especially on Fridays and Saturdays.
This recipe is very similar to the one I’ve tried there , and I am so happy that I can make it in my own kitchen.
Red grape vinegar sold in Egypt is often used in as it is readily available.   Great recipe! Thank you Kevin.

⭐️⭐️⭐️⭐️⭐️

Nearly koshari as we never use wine in cooking instead we use vinegar with garlic which we call TASH'A also we use hot sauce and garlic sauce.

So good and so beautiful, what a hit at the table family loved it.

https://content.jwplatform.com/videos/4eBqaqQi.mp4

Koshari is a comforting meatless dish of pasta, rice, and lentils in spicy tomato sauce. Make this recipe for Egypt’s national dish soon!

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.

Egyptian Koshari

short grain rice.

(16 oz dry Pasta, preferably Ditalini or elbow.)

Tablespoon oil.

Salt

dry brown lentils.

Water lentils.

Tablespoons olive oil.

onion

(16 ounces tomato sauce.)

cumin.

Salt and pepper

(15.87 oz Vermicelli.)

water.

dry chickpeas.

baking soda.

Water.

garlic (crushed.)

olive oil.

white vinegar.*

tomato sauce.)

Tablespoon ground cumin.

vinegar.

Salt.

Large onions (sliced.)

If you are using dry chickpeas, soak them in cold water overnight with 1/4 teaspoons baking soda.

Cook Pasta in enough salty water according to package directions, drain then add 2 Tablespoon of oil and adjust seasoning. Mix everything together and set aside.

Prepare rice as indicated on your package and set aside.

Put lentils in a colander and wash thoroughly under running cold water.

Place lentils in a pot covered with cold water and bring to a boil.

Reduce heat and cook for 25-30 minutes until just al dente making sure to check on water level and add water whenever necessary.

Drain but do not rinse and in the same pot saute onion in oil until fragrant.

Add lentils back to the pot with tomato sauce and season.

Continue cooking until done and set aside.

Prepare lentils:

In a medium pot over medium-high heat, add oil and vermicelli cook until vermicelli turns golden brown.

Add water little by little and stir until you get the desired tenders.

Season with salt.

Cook vermicelli :

Drain soaked chickpeas and wash well with running water.

Place chickpeas in a pot, cover with cold water and add a pinch of salt.

Bring to a boil then reduce heat and continue cooking 60-90 minutes until the desired tenderness reached.

Make sure to check on water level and add water whenever necessary.

Cook chickpeas:

In a medium sauce pan, sauté garlic in oil until fragrant, about 1 minute.

Add vinegar, tomato sauce, water and salt then mix well.

Make tomato sauce:

In a small sauce pan, sauté garlic and cumin together until fragrant, about 30 seconds.

Add vinegar, water then taste to adjust salt.

Make Cumin sauce:

In a deep pot, add oil to cover the bottom by 1 inch.

Add onion slices and cook on medium-high stirring every now and then making sure not to burn the onions.

Take onions out on a plate lined with kitchen paper towel.

Set aside, it will Harden and get crispier.

Take 2 Tablespoons of the cooking oil and stir them in the cooked rice. This step is optional but highly recommended as it gives the rice shine and taste.

Fried onions:

You can let everyone take of each of the ingredients as he likes or make what is called tarabeesh (domes) by packing ingredients tightly in a bowl then invert it on plates. Top with onion and sauces.

To assemble:

I've made this so many times for my egyptian husband. It brings comfort of home to him, like many of your other recipes on here do. Thank you!

Hi Amira, I'm Egyptian,  born in Alexandria.   The last time I had kochi was over 30 years ago.   Mommy would make it for special occasions.  She recently passed, and all my favorite recipes with her.   I am so happy that I found you ❤️! I just made it and enjoying every single bite.  Thank you so much for reminding me of wonderful family gatherings!

I make this for my Egyptian grandfather and he's always so impressed. My grandmother passed away this past October and I've used so many of your recipes to provide some comfort to my Grandfather with food. Your site is a wonderful resource that I return to almost daily! Thank you!

I absolutely love your recipes!  Here you have painted a great portrait of koshari, explained different variations people might find, and given lots of great tips so people can cook this successfully.  And THANK YOU for including the da'ah/kamouniyyah.  I can't believe the number of recipes that don't even mention that.  Thanks again!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1525373249/zjix1dwcckrcesjfaq5y.mp4

KOSHARI; THE NATIONAL DISH OF EGYPT
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.

KOSHARI; THE NATIONAL DISH OF EGYPT

Koshari is a hearty vegan meal of lentil rice, chickpeas, spicy vinegar tomato sauce, pasta, and fried onions. This Egyptian koshari recipe is an authentic family recipe, and it makes a large quantity. It&#39;s perfect for meal prepping or feeding a crowd. It does take a bit of time to make, which is why the serving size is set high (so you can enjoy leftovers).

Egyptian Koshari Recipe (The Best I've Had)

chickpeas

tsp cumin

lime

1½ lbs onion (about 2 large onions)

salt

lb tomatoes

green bell pepper

tsp coriander

tbsp oil (from the fried onions)

salt and pepper

spicy pepper (optional)

brown lentils

1¼ lbs onion (about 1½ large onions)

water

elbow pasta

spaghetti

2¼ lbs tomatoes (see note 7 for substitution of canned passata)

tbsp ghee

tsp chili flakes

tomato paste

tbsp white vinegar

sugar

salt (or

tsp black pepper (or

Soak the dried lentils and dried chickpeas in water for 3 hours prior to making koshari.

Soak Dry Lentils and Dry Chickpeas Ahead of Time

See note 3 if using canned chickpeas. Boil the dried chickpeas until semi-cooked (about 45 minutes to an hour). Drain water. Add fresh water and the ground cumin. Boil chickpeas a second time for another 30 minutes. Once chickpeas are cooked, squeeze the lime over the chickpeas.

Prepare the Chickpeas

Chop the onions into circles. Mix with flour and set aside for 30 minutes prior to frying.

Fry in oil, preferably sunflower oil. Using a frying spatula, remove the onions from the oil. Set onto a paper towel and set aside. Salt as desired. Keep the sunflower oil to use some of it in other parts of the recipe.

Fry the Onions

Blend the tomatoes, bell pepper, onion, and garlic cloves in the food processor. If you would like a spicy sauce, add 1 spicy pepper. Add the ground cumin, ground coriander, oil (from the fried onions), lime juice, salt, and pepper. Blend and set aside.

Make the Fresh Red Sauce (Optional)

Blend the onions in a food processor. In a high-rimmed stovetop pot, add the oil (from the fried onions). Cook the blended onions slowly on low heat for about 10 minutes.

Add the drained brown lentils (these will be about 2.25 cups after being soaked) and water. Bring to a boil. Simmer for 10 minutes covered, or until they soften.

Turn down the heat to medium-low. Add the short-grain rice, salt, and pepper. Mix the koshari rice and cook on medium-low heat covered until the rice is tender (about 12 to 15 minutes). Turn off the stove and allow the rice to rest covered for 5 minutes.

Make the Koshari Lentil Rice

Boil water and add about 1 tbsp of salt. Break the spaghetti pasta in half, then break the half again making quarter-size sections of spaghetti. Break about 15 spaghetti noodles at the same time.

Add the spaghetti pasta and elbow pasta to the boiling water. Cook the pasta until desired firmness. Drain the pasta and set it aside.

Cook the Pasta

Blend the tomatoes in a blender. Strain tomatoes into a bowl. Alternatively, use canned tomato passata (see note 7). Mince the garlic cloves.

Fry oil (or ghee) with 1 tsp chili flakes (or chili powder) for 30 seconds then add the minced garlic cloves. Add the tomato paste and vinegar for about 30 seconds before adding the blended tomatoes.

Add the ground cumin, ground coriander, salt, sugar, and ground black pepper. simmer for about 10 minutes.

Koshari Vinegar Red Sauce

Layer the dish, starting with lentil rice on the bottom, then cooked pasta, chickpeas, koshari vinegar sauce (and optional sauce), and top with fried onions.

Assemble the Dish

Truly delicious, hello from Australia. It makes a lot, so I shared it with friends as well, and they loved it too.

It needed more spices, garilic, and vinegar to taste similar to what I had in Cairo.

I had to add extra spices to make it good (I added cumin to the onions.  I added lemon juice to the Dakkah. Just a couple examples).   This took a long time and a lot of ingredients.

I made this for a dinner party with some of my Middle Eastern friends today. I had WAAAY too much lentil rice left over and ran out of the onions (which were the best part).  I measured all ingredients according to the recipe. My two Egyptian friends said that they were not trying to be mean, but the sauces were a little bland. One tastes a little like salsa but not as flavorful.  And I used canned chickpeas but this took me WAAAY too long.  I was expecting more from a recipe that has such high ratings. I am sorry!

I tried a few different things, but kept pretty close to the recipe. Because tomatoes are not in season, and don't taste that good, I used an air fryer to partially dehydrate a LOT of fresh tomatoes (170 degrees, 4 hours). I then sautéed bell peppers, a few jalapeños and a few leeks. Used the food processor to mix it all together with a bit of olive oil, vinegar, tomato paste and spices. Even with just OK fresh tomatoes to start, the final flavor was great.

Also, I had a lot of leek and mushroom scraps in the freezer I had to use up, so with that and other vegetables I made a stock I used when I soaked the dry chickpeas and lentils. Didn't necessarily need to do that, but the freezer was getting crowded so decided to give it a go.

We got back from a trip to Egypt a couple of weeks ago and I've been longing for many of the things we had there. I really loved the food. Thanks you for your recipe!

my roommate made some snow pyramids today, so i decided two could play at that game and i made this - it was VERY good - took a bit of time, as you said, nothing difficult to do, just a lot of steps - will make again! thank you, - dreaming
of
Egypt :)

If substituting passata for the tomatoes in the cooked tomato vinegar sauce, how much passata do you recommend using? I can't wait to make this, but I will likely need to take that shortcut. :)

https://content.jwplatform.com/videos/VMv187lc.mp4

Egyptian koshari is the national dish of Egypt, and it&#39;s made with chickpeas, lentil rice, garlic red tomato sauce, and fried onions.

A mix of lentils, pasta, and rice, this classic Egyptian comfort food is a carb-on-carb masterpiece.

Koshari (Egyptian Lentils, Pasta, and Rice)

yellow onions, finely chopped (about 2 cups)

fine sea salt, divided, plus more

cumin

Aleppo pepper

½ tsp. black pepper

whole tomatoes

garlic cloves, finely chopped

Tbsp. white vinegar

yellow onions, thinly sliced

beluga lentils

chickpeas,

lime, halved

½ medium yellow onion, finely chopped (about ½ cup)

vermicelli pasta

fine sea salt

elbow macaroni, cooked according to package instructions until al dente (optional)

Store-bought onions

parsley

Make the tomato sauce: To a large pot over medium heat, add 1 tablespoon of the oil. When it’s hot and shimmering, add the onions and ½ teaspoon of salt and cook, stirring occasionally, until softened, about 6 minutes. Add the tomato paste, cumin, Aleppo pepper, and black pepper and cook, stirring often, until the paste darkens to brick red, 3–4 minutes. Turn the heat to medium-high and stir in the tomatoes, the remaining salt, and 1 cup of water. Bring to a simmer, then turn the heat to medium and continue cooking, stirring occasionally, until the sauce is thick enough to coat the back of a wooden spoon, about 15 minutes more. (You will have about 5 cups of sauce.)

Meanwhile, to a small pot over medium heat, add the remaining oil. When it’s hot and shimmering, add the garlic and cook until just golden, about 1 minute. Remove from the heat and add the vinegar, swirling the pot to incorporate. Stir the garlic vinegar into the tomato sauce, then set aside until ready to serve the koshari. (The sauce can be made up to 1 day in advance and stored in an airtight container in the fridge.)

Make the caramelized onions: Separate the onion slices into individual pieces as much as possible. To a large skillet over medium-high heat, add the oil. When it’s hot and shimmering, stir in the onions, then stop stirring and allow them to brown along the edges, about 4 minutes. Stir to redistribute the onions and continue cooking, stirring occasionally, until they are dark golden brown, about 15 minutes more. Transfer to a paper towel-lined plate. (The onions can be made up to 7 days in advance and stored in an airtight container in the fridge.)

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