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!
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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:
- Open the can of garbanzo beans and drain the liquid.
- Rinse the garbanzo beans under cold water to remove any excess sodium and improve their taste.
- In a bowl, toss the garbanzo beans with a pinch of salt and a small amount of flavored onion oil.
- 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!
Please Support The SiteHome Cooking is Easy!With These Minimalist Kitchen Essentials
|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|
|8 oz Ditalini Pasta|
|16 oz can Garbanzo beans|
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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