Egyptian Koshari – Love At First Bite

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When I first took a bite of Koshari, I was in for a delightful surprise. The combination of flavors and textures amazed me, instantly making it one of my favorite Egyptian dishes. With each forkful of rice, pasta, lentils, and chickpeas coated in a tangy tomato sauce, I couldn’t help but fall in love with this comforting and hearty meal. Today, I’m excited to share my special recipe for Koshari, hoping it brings you the same joy and satisfaction it brought me that first time. Get ready for a culinary adventure that will leave you craving more!

As a traditional Egyptian dish, Koshari has long been the most popular go-to meal for generations. From small family gatherings to big parties, Koshary is a surefire way to please your guests’ palates. But what makes this traditional dish so unique? 

First and foremost, Koshari is a versatile dish meant to be comforting and warm.

Filled with rice, pasta, lentils, chickpeas, and a unique mix of spices and sauces, it’s no wonder why this recipe has been a staple in middle eastern and Mediterranean recipe books over time. 

Plus, it’s a simple-yet-satisfying dish with high nutritional value and low fat and calories. Its ingredients are readily available at grocery stores, and its relatively easy preparation process makes it ideal even for busy individuals or those learning to cook! 

Nothing beats homemade versions of dishes like Koshari. I remember making my version of this delicious Egyptian meal when I was younger and feeling so proud afterward! All you need are essential ingredients and a clean kitchen to start. So grab your ingredients, let’s get cooking, and enjoy the goodness that Koshary has to offer! I will share my favorite way to make Kosher in this blog post.

What is Koshari? 

Yes, that’s correct! Koshari is a dish that’s popular not only in Egypt but also throughout the Middle East. It’s similar to the Jordanian dish Mujadara, which is a simple but delicious combination of rice, lentils, and fried onions. However, Koshari takes the concept to the next level by adding macaroni, chickpeas, and a tangy tomato sauce. The result is a rich and flavorful dish that will satisfy your taste buds!

Is Koshari Healthy? 

Koshari is a healthy dish containing all the essential nutrients for a balanced meal. It’s high in protein and fiber while also being low in fat and sugar. Koshary is also vegan-friendly, making it an excellent choice for those following plant-based diets.

How to Make the Best Koshari

First and foremost, gathering your ingredients before beginning prep work is best. This way, you’ll have what you need close at hand when needed. Next, consider pre-measuring everything for an even quicker assembly. You should also pay close attention to the lentils when cooking them – if they’re over or undercooked, they will add less flavor or texture than desired. Then, when adding your pasta, season it generously with salt and pepper while it coo0ks to absorb all of the flavors. Finally, top off your creation with a sprinkle of crispy fried onions for an authentic taste!

Tips For Making the Best Koshari

Tip 1 – Frying the Onions

Begin your journey to flavorful perfection by frying onions until golden and caramelized. Slice three thin pieces and toss with flour before adding the hot vegetable oil into a pan in two-cup portions. Ensure you’re not overcrowding each batch as you go, as you want your onions to Be Yourluffy, crunchy, and golden. Reserve the excess oil for later use by straining it into a jar. Rest assured that this won’t go to waste, as we will use it in the following steps to add even more flavor.  

Tip 2: Making Your Tomato Salsa

To make the delicious tomato salsa, start by sautéing one chopped onion in a fried onion oil and garlic blend. Feel free to add coriander, cumin, and salt for extra flavor. If desired, add harissa sauce or smoked paprika with chili flakes instead! For fresh tomatoes, you’ll need to blanch them before blending them and then add them to your mixture; cook this mix on low-medium heat for about 45 minutes until thickening. Finally, stir in 1 tablespoon of sugar and two tablespoons of vinegar to balance out the sweetness from the tomatoes. If you’re strapped for time or prefer a more convenient method, canned tomatoes work just as well. You only need five cups or roughly two 28 oz cans. Now, you can enjoy your homemade tangy-sweet salsa creation!

Tip 3: Cooking the Rice & lentil Mix

Start by washing the lentils and setting them aside. Add the lentils, cumin, and coriander salt and saute for 2 minutes. Pour some water, and cook for 8 minutes. Mix in the rice, close the lid to the pot, and simmer on low for 20 minutes. Wash the rice a few times and soak it for 15 minutes while working on salting the vermicelli noodles ( I used thick vermicelli. Feel free to use anyone you have) with three tablespoons of flavored onion oil and one tablespoon of Ghee or butter until caramelized in color. 

Tip 4: Boil Your Pasta

The last step is to boil the pasta. I used a smaller-sized pasta, but you can also use a thinner spaghetti-like angel hair pasta. Simply cook the pasta according to the package instructions until it’s al dente (firm but still tender to the bite). Once cooked, drain and set aside the pasta to be added to the Koshari later.

Tip 5: Preparing the Garbanzo Beans

As for the garbanzo beans, you can use a can of garbanzo beans that you find in your grocery store aisle. It’s easier, cheaper, and tastes just as good! Here’s how to prepare them:

  1. Open the can of garbanzo beans and drain the liquid.
  2. Rinse the garbanzo beans under cold water to remove any excess sodium and improve their taste.
  3. In a bowl, toss the garbanzo beans with a pinch of salt and a small amount of flavored onion oil.
  4. Set aside the seasoned garbanzo beans to be added as a topping to your Koshari.

With the pasta cooked and the garbanzo beans prepared, you’re now ready to assemble your delicious Koshari!

Ingredient List

Preparation

1.
Transform your onion into crispy and caramelized deliciousness by coating it in flour and deep-frying them in batches. This will add a greater depth of flavor and a crunchy texture to your dish. Then, when you're finished cooking, set aside your crispy onion on a paper towel to absorb any excess oil and eliminate any sogginess.
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2.
In a medium size pot over medium-high heat, add the two tablespoons of oil you used to fry the onion, then sauté for 2 minutes. Add two large tablespoons of minced garlic, one tablespoon of tomato paste, and one tablespoon of harissa mix. Season with salt, pepper, and one tablespoon of coriander and cumin, and mix until incorporated.
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3.
Add your tomato sauce and 2 cups of water. Bring your diluted sauce to a boil, add one tablespoon of sugar and vinegar, then lower the heat so your sauce can simmer for 30 minutes. Your sauce will be ready when it's thickened.
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4.
Heat a medium pot over high heat and stir in 2 tablespoons of onion oil with one tablespoon of Ghee. Toss the vermicelli into sauté until it caramelizes, about 5 minutes. Continue to mix so as not to burn.
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5.
Add lentils followed by spices - one tablespoon coriander, half-tablespoon cumin, salt, and pepper for flavor. Then slowly pour 4 cups of warm water into the mixture before bringing everything to boil on a lower temperature setting (medium). Cook for eight more minutes or until the lentil is slightly softened before stirring in your rice blend; reduce down low, simmer gently for another 20 minutes, and cook Pasta and Garbanzo Beans
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6.
Cook the pasta as the package directs and keep it aside. I always try to keep them wet by keeping some pasta water underneath the plate for an easy warm-up. That way, it won't dry up and become too sticky. For the garbanzo beans, ensure you've washed them a couple of times before straining them, then keep them in a bowl off to the side.
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7.
Now, you've created a delicious dish with ease! Layer your bowl with generous scoops of lentil rice vermicelli, followed by cooked pasta and garbanzo beans. Finish it with tomato sauce, fried onions, and fresh chopped Italian parsley. Enjoy any occasion with your family and friends or even a cozy night! Enjoy.
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Please Support The SiteHome Cooking is Easy!With These Minimalist Kitchen Essentials

Ingredients:

Adjust Servings
3 large onions (sliced thin)
3 tablespoons flour
2 cups vegetable oil
2 tablespoons fried onion oil
1 small onion (chopped)
4 cloves garlic
1 tablespoon tomato paste
1 tablespoon harissa
1 tablespoon coriander
½ tablespoon cumin
Salt and pepper to taste
3 lb fresh tomatoes blanched/ skin removed and blended into a sauce (or you can use 2/ 28 oz cans of tomato sauce)
2 cup water
1 tablespoon sugar
2 tablespoons vinegar
To cook Lentils:
2 tablespoons onion oil
1 tablespoon ghee
1 cup brown lentils (that have been soaked for 2 hours)
2 cups medium rice grain (washed and soaked for 15 minutes in warm water)
2 cups vermicelli
1 tablespoon coriander
½ tablespoon cumin
½ tablespoon salt
Extra Ingredients
8 oz Ditalini Pasta
16 oz can Garbanzo beans

Preparation

1
Transform your onion into crispy and caramelized deliciousness by coating it in flour and deep-frying them in batches. This will add a greater depth of flavor and a crunchy texture to your dish. Then, when you're finished cooking, set aside your crispy onion on a paper towel to absorb any excess oil and eliminate any sogginess.
2
In a medium size pot over medium-high heat, add the two tablespoons of oil you used to fry the onion, then sauté for 2 minutes. Add two large tablespoons of minced garlic, one tablespoon of tomato paste, and one tablespoon of harissa mix. Season with salt, pepper, and one tablespoon of coriander and cumin, and mix until incorporated.
3
Add your tomato sauce and 2 cups of water. Bring your diluted sauce to a boil, add one tablespoon of sugar and vinegar, then lower the heat so your sauce can simmer for 30 minutes. Your sauce will be ready when it's thickened.
4
Heat a medium pot over high heat and stir in 2 tablespoons of onion oil with one tablespoon of Ghee. Toss the vermicelli into sauté until it caramelizes, about 5 minutes. Continue to mix so as not to burn.
5
Add lentils followed by spices - one tablespoon coriander, half-tablespoon cumin, salt, and pepper for flavor. Then slowly pour 4 cups of warm water into the mixture before bringing everything to boil on a lower temperature setting (medium). Cook for eight more minutes or until the lentil is slightly softened before stirring in your rice blend; reduce down low, simmer gently for another 20 minutes, and cook Pasta and Garbanzo Beans
6
Cook the pasta as the package directs and keep it aside. I always try to keep them wet by keeping some pasta water underneath the plate for an easy warm-up. That way, it won't dry up and become too sticky. For the garbanzo beans, ensure you've washed them a couple of times before straining them, then keep them in a bowl off to the side.
7
Now, you've created a delicious dish with ease! Layer your bowl with generous scoops of lentil rice vermicelli, followed by cooked pasta and garbanzo beans. Finish it with tomato sauce, fried onions, and fresh chopped Italian parsley. Enjoy any occasion with your family and friends or even a cozy night! Enjoy.

Rana’s Notes!

Preparing ahead of time: Koshari is a great dish to make ahead of time, especially if you're planning a buffet-style meal. You can prepare the rice, lentils, and chickpeas ahead of time and store them separately in the refrigerator until you're ready to assemble the dish. The tomato sauce can also be made ahead of time and stored in an airtight container in the refrigerator for up to a week. When you're ready to serve, simply reheat the components and assemble the dish, topping it with the crispy fried onions
Buffet-style serving: Koshari is an excellent choice for a buffet-style meal, as it can be easily scaled up to feed a large group. You can set up a Koshari bar with the different components in separate bowls, allowing guests to customize their own dish with their preferred toppings. Alternatively, you can prepare the dish in advance and serve it in a large serving dish or tray, topped with the crispy fried onions, for guests to help themselves.
Storing: Koshari can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool down to room temperature before storing it to prevent moisture buildup.
Reheating: To reheat Koshari, you can either use a microwave or a stovetop. If using a microwave, cover the dish with a microwave-safe lid or plastic wrap and heat on high for 2-3 minutes, stirring occasionally. If using a stovetop, transfer the Koshari to a saucepan and add a splash of water or broth to loosen it up. Heat it over medium-low heat, stirring occasionally, until heated through.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

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