Egyptian Koshari
Dive into the rich and hearty flavors of Egyptian Koshari, a beloved national dish that’s a vibrant celebration of textures and tastes. This vegan-friendly recipe combines layers of tender white rice, earthy lentils, and al dente pasta, all topped with nutty chickpeas and a zesty, spiced tomato sauce. Golden, crispy fried onions add the perfect crunch, while a tangy garlic-vinegar dressing elevates every bite with a burst of bold flavor. Simple pantry staples like cumin, paprika, and chili flakes bring warmth and depth to this wholesome, filling dish. Perfect as a comforting main course or a satisfying side, Koshari is a true taste of Egypt's culinary heritage, ideal for weeknight dinners or gatherings. Serve with extra chili flakes for a touch of heat and prepare to transport your taste buds to the bustling streets of Cairo!
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Recipe Information
Ingredients
- 1 cup White rice
- 1 cup Brown or green lentils
- 1 cup Elbow macaroni (or small pasta of choice)
- 1 cup Chickpeas (canned or cooked)
- 3 tablespoons Vegetable oil
- 2 Medium onions, thinly sliced
- 2 cups Tomato sauce (store-bought or homemade)
- 4 Garlic cloves, minced
- 3 tablespoons White vinegar
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Chili flakes (optional, for heat)
Instructions
Rinse the lentils thoroughly under cold water, then place them in a pot with 3 cups of water. Bring to a boil, reduce heat, and simmer for 20-25 minutes or until tender. Drain and set aside.
In another pot, cook the rice by rinsing it first, then combining it with 2 cups of water, a pinch of salt, and 1 tablespoon of vegetable oil. Bring to a boil, cover, reduce heat, and let it simmer for 15-18 minutes until the water is absorbed. Fluff with a fork and set aside.
Cook the pasta according to package instructions. Drain, rinse with cold water, and set aside.
If using canned chickpeas, rinse and drain them. If using dried chickpeas, soak them overnight and cook until tender. Set aside.
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced onions and cook, stirring frequently, until deep golden brown and crispy, about 10-15 minutes. Remove and drain on a paper towel. Reserve leftover oil for later.
To make the tomato sauce, heat the reserved oil in a saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in the tomato sauce, white vinegar, cumin, paprika, salt, and black pepper. Simmer for 10 minutes, then taste and adjust seasonings if needed.
In a small bowl, prepare a tangy garlic-vinegar dressing by mixing 2 minced garlic cloves, 3 tablespoons of white vinegar, a pinch of salt, and a splash of water. Set aside for serving.
To assemble the Koshari, layer the cooked rice, lentils, and pasta in a large serving dish. Top with chickpeas, then drizzle generously with the tomato sauce.
Sprinkle the fried onions on top and serve with the garlic-vinegar dressing and optional chili flakes on the side for extra heat.
Enjoy this hearty, delicious, and satisfying Egyptian classic!
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5551 mg | 241% | |
| Total Carbohydrate | 310.6 g | 113% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 65.0 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3597 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
