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Making a delicious, fragrant, and hearty Koshari is easier than you might think. You can quickly make a traditional comforting meal with all the right ingredients. Koshari is an effortless dish that takes about an hour and a half.
Type of Cuisine:
Middle Eastern
Prep Time: 45 minutes.
Cook Time: 1 hour
How Many Servings?
about 8 servings
Ingredients:
1X
2X
3X
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 lbs fresh tomatoes blanched/ skin removed and blended into a sauce (or you can use 2/ 28 oz cans of tomato sauce) | |
| 2 cups water | |
| 1 tablespoon sugar | |
| 2 tablespoons vinegar |
Preparing the Lentil, Rice, and Vermicelli Base
| 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
Start by making crispy, caramelized onions. Coat the sliced onions lightly in flour, then deep-fry them in batches until golden brown and crunchy. Place them on a paper towel to absorb excess oil and keep them crisp. These will add amazing flavor and texture to your Koshari.
2
Add two tablespoons of the oil used to fry the onions in a medium-sized pot over medium-high heat. Sauté for 2 minutes, then add two tablespoons of minced garlic, one tablespoon of tomato paste, and one tablespoon of harissa. Season with salt, pepper, and one tablespoon each of coriander and cumin. Stir until everything is well incorporated and fragrant.
3
Add the tomato sauce and 2 cups of water to the pot. Bring the diluted sauce to a boil, then stir in one tablespoon of sugar and one tablespoon of vinegar. Lower the heat and let the sauce simmer for 30 minutes or until it thickens to your desired consistency.
4
In a medium pot over high heat, heat 2 tablespoons of onion oil and 1 tablespoon of ghee. Add the vermicelli and sauté, stirring continuously, until it caramelizes and turns golden brown, about 5 minutes. Be sure to keep mixing to prevent it from burning.
5
Add the lentils to the pot, followed by 1 tablespoon of coriander, ½ tablespoon of cumin, and a pinch of salt and pepper for flavor. Slowly pour in 4 cups of warm water, stirring to combine. Bring the mixture to a boil, then lower the heat to medium and cook for about 8 minutes or until the lentils are slightly softened. Stir in your rice blend, reduce the heat to low, and let it simmer gently for another 20 minutes. While the rice and lentils are cooking, prepare your pasta and garbanzo beans.
6
Cook the pasta according to the package instructions and set it aside. To keep the pasta from drying out or becoming sticky, reserve a bit of pasta water under the plate to keep it moist for an easy warm-up later. For the garbanzo beans, rinse them thoroughly a few times, then strain and set them aside in a bowl.
7
Now it’s time to assemble your delicious Egyptian Koshari! Start by layering your bowl with generous scoops of lentil rice vermicelli, followed by the cooked pasta and garbanzo beans. Top it off with the flavorful tomato sauce, crispy fried onions, and a sprinkle of fresh chopped Italian parsley. Perfect for sharing with family and friends or enjoying a cozy night in.
Dig in and savor every bite!
Recipe Tips & Suggestions
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.