When you first look at the Koshari recipe, it appears to be a hodgepodge of different ingredients.
And it is, it’s just that these ingredients work really well together, and actually taste fabulous.
One of the things I love about Cairo is that there is always so much going on.
People walking hand in hand on the corniche along the Nile, smiling and chatting.
Stopping off at their very favorite koshari vendor for a little dinner.
There is no one koshari recipe really.
You will find that everyone has their own way of making the dish within the parameters of the ingredients.
I feel like koshari kind of reflects Egypt in that it’s got a lot going on, and yet it all comes together in the end.
The following recipe is my take on this very iconic dish.
What is Koshari?
A very nutritious and delicious meal much like this one.
Koshari is indeed the national dish of Egypt but is eaten widely in Middle Eastern countries.
However, that said, koshari appears to have originated in India and got to Egypt via the British in the 1800’s
It is a very cheap and filling meal that was perfect for a country where incomes are not very high.
Koshari is kind of like a comfort food, full of carbs to make you feel happy and content.
How to Make Koshari
I like to start by making the crispy onions.
Stir regularly to keep from burning, the process of crisping onions takes about 20 minutes.
Coat the rice and pasta in the oil, add cooked lentils and drained can of chickpeas.
Add cold water and bring to a boil, then turn down to a simmer, partially cover with a lid.
Cook until water has evaporated, and rice is soft and fully cooked, about 15 minutes.
Bring a pot of water to a boil, add a tsp of olive oil, cook the macaroni al dente.
Once all the ingredients are done, serve the dish in the follow way:
Put a couple of spoonfuls of the rice mixture in a wide bowl.
Place a spoonful of pasta on top of the rice.
Some people make it in layers with the rice on the bottom followed by lentils, then chickpeas.
Macaroni, followed by the sauce and topped with the crunchy onions.
Make this dish using this recipe and then make it your own by trying different options.
It is a fun recipe to tailor to your favorite tastes.
Tips for Making
- Try to make the different parts of the dish as simultaneously as possible.
- Cooking the chickpeas with the rice makes it easier to serve.
- Don’t overcook the onions, those in many ways are the best part!
What to Serve With It
Arabs are used to eating bread with many of their meals.
Often if bread is not on the table in an Arab household then something feels like it’s missing.
For the Tomato Sauce
- Slice onions and separate into rings, sprinkle with salt and fry until crunchy. Set aside.
- Stir while bringing to a boil, then turn down to a simmer.
- Add rice and oil to a cooking pot and fry the rice while stirring for two minutes.
- Add vermicelli, stir and coat with oil.
- Add cooked lentils, chickpeas, salt and cold water.
- Bring to a boil, stir once or twice, and turn down to a simmer.
- Partially cover the pot with a lid, continue to simmer until rice is fully cooked.