Koshari: A Delicious Egyptian Street Food Recipe
Koshari recipe
Today on the Takrecipe website, we’re making Koshari, a beloved Egyptian street food bursting with bold flavors and textures. This hearty dish combines lentils, rice, and pasta, all layered and topped with a tangy spiced tomato sauce, crispy fried onions, and chickpeas. It’s a filling and budget-friendly comfort food that’s easy to prepare at home. Let’s dive into this authentic recipe!
Ingredients
- For the Koshari Base:
- 1 cup white rice
- 1 cup brown lentils
- 1 cup elbow macaroni
- 1 cup chickpeas (cooked or canned, drained)
- 1 teaspoon salt
- 1 teaspoon cumin
- 2 tablespoons vegetable oil
- For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon chili flakes (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon white vinegar
- For the Crispy Onions:
- 2 large onions (thinly sliced)
- ½ cup vegetable oil (for frying)
- ¼ teaspoon salt
- For the Garlic Vinegar Sauce (Daqa):
- 2 tablespoons white vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic (minced)
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon chili flakes (optional)
Cook the Lentils
Rinse the brown lentils and place them in a pot with 3 cups of water. Bring to a boil, reduce heat, and let them simmer for about 20 minutes until they are tender but not mushy. Drain any excess water and set aside.
Cook the Rice
In a separate pot, heat 2 tablespoons of vegetable oil over medium heat. Add the rinsed rice and stir for 1 minute to coat it with oil. Add 2 cups of water, salt, and cumin, then bring to a boil. Reduce heat to low, cover, and let it cook for 15 minutes until the rice is fluffy.
Cook the Pasta
Bring a pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions (usually 7–10 minutes). Drain and set aside.
Prepare the Tomato Sauce
Heat 2 tablespoons of olive oil in a pan. Sauté the chopped onions until translucent (about 3 minutes). Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the tomato paste, crushed tomatoes, cumin, paprika, chili flakes, salt, and black pepper. Let the sauce simmer for 10 minutes until it thickens. Add the white vinegar, stir, and turn off the heat.
Fry the Onions
Heat ½ cup of vegetable oil in a deep pan. Add the thinly sliced onions and fry over medium heat until golden brown and crispy (10–15 minutes). Drain on paper towels and sprinkle with a little salt.
Prepare the Garlic Vinegar Sauce (Daqa)
In a small bowl, mix vinegar, lemon juice, minced garlic, cumin, salt, and chili flakes. Let it sit for 5 minutes to allow the flavors to meld.
Assemble the Koshari
In a deep serving dish, layer the rice, lentils, pasta, and chickpeas. Pour the tomato sauce generously over the top. Sprinkle the crispy fried onions as a garnish. Drizzle with the garlic vinegar sauce if desired. Serve warm and enjoy!
Cooking Tips:
Soak the Lentils & Chickpeas:
🟢If using dry chickpeas, soak them overnight and cook them separately for 90 minutes before using.
Caramelize the Onions Slowly:
🟢Fry onions on medium heat for even crispiness without burning.
Balance the Flavors:
🟢Adjust the vinegar and chili flakes in the sauce to suit your taste preference.