Koshari Recipe
Koshari is a delicious Egyptian dish made with rice, lentils and pasta, topped with crispy onions, a spicy tomato sauce and a tangy vinegar sauce.
Servings: 8
Ingredients
- 3 large White onions thinly sliced
- 2 tbsp All purpose flour
- Canola oil for frying
- 2 tbsp Olive oil
- ½ cup Vermicelli
- 2 cups Medium grain rice soaked for 30 minutes
- 1 cup Brown lentils
- ½ tsp Black pepper
- ½ tsp Cinnamon
- 1 tsp Kosher salt
- 2 1/2 cups Water
- 200 grams Macaroni or ditalini pasta
Chickpeas
- 1 can Chickpeas 15 oz.
- 1 tbsp Olive oil
- ½ tsp Cumin
- ½ tsp Kosher Salt
Tomato Sauce
- 2 tbsp Olive oil
- 2 tbsp Tomato paste
- 15 oz Tomato sauce
- 2.5 cups Water
- Salt and pepper to taste
- 1 tsp Cumin
- 2 tbsp White vinegar
Vinegar Sauce
- 1 tbsp Olive oil
- 5 cloves Garlic minced
- ¾ cup Water
- 3 tbsp White vinegar
- 1 tsp Cumin
- ½ tsp Coriander
- 1/4 tsp Kosher salt
- 1/4 tsp Black pepper
Instructions
Fried Onions
- Place the thinly sliced onions in a bowl and add the flour. Gently toss the onions with the flour so they are lightly coated.
- Add enough canola (or any other neutral flavored oil) oil to the saucepan so it comes up about 1 inch from the bottom. Place the saucepan over medium high heat. Once the oil is hot and ready, fry the onions in batches until they are golden and crispy. Each batch should take about 2 minutes to fry.
- Using a slotted spoon, remove the onions from the oil and place them on a paper towel to get rid of the excess oil.
Koshari
- Heat the olive oil in a pot over medium heat. Add in the vermicelli and saute until golden brown. Add in the rice and cook for 2-3 minutes. Add the lentils followed by black pepper, cinnamon and salt. Add in the water (enough to cover the rice and lentils by about 1 inch) and increase the heat to medium high. Bring it to a simmer, cover and cook for 25 to 30 minutes over medium heat until the rice and lentils are fully cooked.
- Meanwhile, cook the pasta according to the package instructions. Once cooked, toss it with a tablespoon of olive oil to avoid sticking and set it aside.
Chickpeas
- Drain the chickpeas and place them in a bowl. Mix the chickpeas with olive oil, cumin and salt.
Tomato Sauce
- Heat the olive oil in a saucepan over medium heat. Add the tomato paste and cook for 2 minutes to bring out the flavor. Add in the tomato sauce, water, cumin, salt, and pepper.
- Simmer for 10-15 minutes until the sauce thickens. Finish with white vinegar and adjust the seasoning if needed.
Vinegar Sauce
- Heat the olive oil on a small saucepan over medium heat. Sauté minced garlic until golden. Add water, vinegar, cumin, coriander, salt, and pepper.
- Simmer for a few minutes, then turn off the heat.
Assemble Koshari
- Once all the components are ready, start plating. Add a layer of the lentil vermicelli rice to a platter. Top with the pasta and chickpeas. Finish with the crispy onions , the tomato sauce and the vinegar sauce.
Video
Notes
Frying Onions: Tossing onions with flour before frying makes them crispier and prevents excess oil absorption.
Cook the Vermicelli Noodles Well: Properly toasting the vermicelli before adding rice gives a rich, nutty flavor.
Monitor the Tomato Sauce Consistency: A thickened sauce prevents your Koshari from becoming watery, so simmer it until it reduces slightly.
Use Freshly Cooked Pasta: Toss with olive oil to avoid sticking.
Assemble Right Before Serving: To keep the layers distinct and textures perfect, assemble the koshari just before serving. Start with a base of rice and lentils, add the pasta, pour over the tomato sauce, and finish with a generous topping of crispy onions. Leave the cumin-garlic vinaigrette on the side so guests can adjust the tanginess to their preference.
Nutrition
Calories: 496kcal | Carbohydrates: 85g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 834mg | Potassium: 584mg | Fiber: 11g | Sugar: 5g | Vitamin A: 312IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 6mg