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Egyptian Koshari Recipe

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★★★★★

4.7 from 101 reviews

Egyptian Koshari is a hearty, flavorful vegetarian dish combining basmati rice, lentils, macaroni, and spiced tomato chickpea sauce, topped with crispy fried onions. This popular street food offers a delightful mix of textures and Middle Eastern spices, perfect as a comforting main meal.

Ingredients

Scale

Crispy Onions

  • 2 large yellow onions, thinly sliced
  • 1/4 cup flour
  • 1 cup vegetable oil
  • 1 tsp kosher salt (for seasoning onions)

Grains and Legumes

  • 1 cup basmati rice
  • 1 cup green or brown lentils, picked over and rinsed
  • 1 cup elbow macaroni
  • 15 oz cooked chickpeas, rinsed

Spices and Flavorings

  • 2 tbsp Baharat Spice Blend, divided
  • 1 tsp kosher salt (for rice and lentils)
  • 2 tsp vegetable oil
  • 4 garlic cloves, minced
  • 1 tbsp red wine vinegar (or red grape vinegar)
  • 3 tbsp fresh parsley, minced

Tomato Sauce

  • 2 cups tomato passata or sauce

To Serve

  • Shatta sauce (hot sauce)
  • Garlic Sauce (Toum)

Instructions

  1. Prepare Crispy Onions: In a large deep skillet, heat 1 cup vegetable oil over medium-high heat. Toss thinly sliced onions with flour in a large bowl to coat. Fry onions in batches until dark golden brown, about 3-5 minutes per batch, draining each batch on paper towels. Season with salt and set aside.
  2. Cook Rice: Rinse 1 cup basmati rice under cold water until clear. In a saucepan, bring 1 1/2 cups water and 1 tsp kosher salt to boil. Add rice and 1 tbsp Baharat Spice Blend, stir, cover, reduce heat to low, and simmer for 18 minutes. Remove from heat and keep covered.
  3. Cook Lentils: In another saucepan, bring 4 cups water, 1 tsp kosher salt, and 1 tbsp Baharat Spice Blend to boil. Add rinsed lentils and cook uncovered for 20 minutes until tender. Drain and set aside.
  4. Cook Macaroni: In a third saucepan, bring 3 cups salted water to boil. Add elbow macaroni and cook uncovered for 10 minutes until al dente. Drain and set aside.
  5. Make Tomato Chickpea Sauce: Heat 2 tsp vegetable oil in a saucepan over medium heat. Sauté minced garlic for 1 minute until fragrant. Add 2 cups tomato passata, salt to taste, remaining 1 tbsp Baharat Spice Blend, and cooked chickpeas. Partially cover and simmer on low heat for 10 minutes. Stir in red wine vinegar and minced parsley. Keep warm.
  6. Assemble Koshari: You can either layer or mix the ingredients. For layered presentation, place half of the crispy onions at the bottom of a large bowl, then layer tomato chickpea sauce, cooked macaroni, lentils, and finally rice. Press gently with a spatula to firm up the layers.
  7. Flip and Serve: Cover the bowl with a larger plate and carefully flip the bowl over onto the plate, shaking gently to release the koshari. Top with remaining crispy onions, chopped parsley, and serve with shatta hot sauce and garlic sauce (Toum) on the side.

Notes

  • Bharat spice blend adds warm earthy aroma; you can adjust quantity to taste.
  • Frying onions to a deep golden brown is key for authentic flavor and texture.
  • Use freshly cooked lentils and chickpeas for best taste.
  • Red wine vinegar adds a subtle tang balancing the tomato sauce.
  • Serve with shatta sauce and toum for an authentic Egyptian experience.
  • Koshari can be served warm or at room temperature.

Keywords: Egyptian Koshari, Koshari recipe, vegetarian Egyptian food, lentils rice macaroni, crispy fried onions, Middle Eastern cuisine

Find it online: https://heutigemahlzeiten.com/egyptian-koshari-recipe/