Authentic Egyptian Koshari Recipe: How to Make This Beloved Dish

What is Koshari?

Koshari is Egypt’s national dish and a comforting, flavorful, and filling meal loved by Egyptians and food enthusiasts around the world. This hearty dish is made with layers of rice, lentils, chickpeas, pasta, and a tangy, spiced tomato sauce, topped with crispy fried onions. A perfect meal for vegans and vegetarians, it combines the humble ingredients of Egypt’s culinary heritage into one unforgettable dish.

Essential Ingredients for Egyptian Koshari

Base Ingredients

• 1 cup rice (preferably short-grain or medium-grain)
• 1 cup brown lentils, rinsed and soaked for 30 minutes
• 1 can chickpeas or 1 cup dried chickpeas, cooked
• 1 cup small pasta, such as elbow or ditalini

Tomato and Vinegar Sauce Ingredients

• 3 large tomatoes, diced
• 3 tbsp tomato paste
• 4 cloves garlic, minced
• 2 tbsp vinegar
• 1 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp oil

Crispy Onion Topping

• 3 large onions, sliced into rings
• 1/4 cup flour for coating
• Oil for frying

Optional Ingredients for Extra Flavor

• Red pepper flakes for added spice
• Paprika for a hint of smokiness
• Additional cumin for the chickpeas or rice, as desired

Step-by-Step Preparation of Koshari

Preparing the Rice and Lentils

1. Cook the Lentils: Add the soaked lentils to a pot with water and bring to a boil. Reduce to a simmer and cook for about 20 minutes until tender but not mushy. Drain and set aside.
2. Cook the Rice: Rinse the rice well. In a separate pot, add the rice with 1.5 cups water, a pinch of salt, and cook over low heat until the rice absorbs all the water and is fluffy (about 15-20 minutes).

Cooking the Chickpeas and Pasta

1. Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta until al dente, following package instructions. Drain and set aside.
2. Prepare the Chickpeas: If using canned chickpeas, rinse and set aside. If using dried chickpeas, soak overnight and boil until tender. Lightly season with salt, pepper, and cumin.

Making the Tomato and Vinegar Sauce

1. Heat oil in a pan, add garlic, and sauté until fragrant (1 minute).
2. Add the diced tomatoes, tomato paste, vinegar, cumin, salt, and pepper. Simmer for 15 minutes until the sauce thickens slightly. Adjust seasoning as needed.

Frying the Onions for a Crispy Topping

1. Toss the onion rings in flour until lightly coated.
2. Heat oil in a deep pan or skillet. Fry the onions in batches until golden brown and crispy. Remove from oil and drain on paper towels.

How to Assemble and Serve Koshari

Layering the Dish

1. In a large serving bowl, layer the rice and lentils as the base.
2. Add a layer of pasta on top of the rice and lentils.
3. Spoon the chickpeas over the pasta, followed by a drizzle of tomato sauce.
4. Top generously with crispy onions for a crunchy finish.

Tips for Serving and Presentation

Serve the extra sauce on the side for guests to add as they wish. Garnish with a sprinkle of red pepper flakes or paprika for added color and flavor.

Expert Tips and Tricks for Perfect Koshari

• Avoid Overcooking: Be careful not to overcook the lentils and pasta. They should hold their shape when combined.
• Adjust Spices: Customize the cumin and garlic in the tomato sauce and chickpeas to suit your taste. Red pepper flakes can add a nice kick for spice lovers.
• Time-Saving Hacks: Use canned chickpeas to reduce cooking time. Prepare the rice, lentils, and sauce simultaneously to streamline the process.

Frequently Asked Questions About Koshari

Can I make Koshari in advance?

Yes! You can prepare each component in advance and store them separately. Assemble and heat them just before serving.

Is Koshari gluten-free?

Traditional koshari contains pasta, so to make it gluten-free, substitute with gluten-free pasta or omit it.

What should I serve with Koshari?

Koshari is typically a meal on its own, but it pairs well with a fresh salad or some pita bread.