Authentic Egyptian Koshari
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Egyptian Koshari
Rated 5.0 stars by 2 users
Category
Middle Eastern
Servings
5
Prep Time
5 minutes
Cook Time
1 hour
Koshari (also known as koshary or kushari) is the national dish of Egypt. This dish is very popular as a street food, known as "the food of the poor" because of its simple, cheap ingredients. Koshari is a hearty and satisfying mix of lentils, rice, and pasta, layered with spicy tomato sauce, and topped with crispy caramelized onions. This dish is a true celebration of Egypt's culinary heritage, blending influences from many different cultures.
Like so many dishes iconic to cultures from around the world, koshari's origins are murky. Some believe it is derived from Indian khichdi, a spiced combination of lentils and rice, or from an Ancient Egyptian breakfast dish koshir, consisting of lentils and chickpeas. The addition of pasta proves a conundrum, but perhaps it reveals an Italian influence, or a throwback to nomadic Arabs responsible for bringing noodles from central Asia to the Middle East and ultimately Europe.
Regardless of its history, this dish today is a national treasure of Egypt. Koshari embodies the spirit of Egyptian street food, offering a unique mix of textures and flavors that creates a dish reflective of the warmth and hospitality deeply ingrained in Egyptian culture.
This koshary recipe is not a difficult dish to make, but it does involve preparing several different parts before blending. Be patient, as the final result is mouthwatering!
Ingredients
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1 can chickpeas
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1/2 pound macaroni pasta
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1/2 cup dry lentils (brown or black)
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2 onions
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1 lb fresh tomatoes or 1 16 oz canned
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1 tablespoon butter
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1 tablespoon tomato paste
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1 tbs white vinegar
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2 teaspooons Kashari Blend
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1/4 teaspoon sugar
Directions
Begin with the lentil and rice mixture. Blend one onion in a food processor or blender, then add to a large pan with oil. Cook about 10 minutes until onions are translucent. Add 1 teas of the Koshari spice blend
Add the lentils to the pan with 2 cups of water. Bring to a boil and simmer for 10-15 minutes, until the lentils are soft. Add rice, then cover and cook for another 15 minutes. Let rest.
Prepare the pasta. Boil salted water, add the pasta, and cook according to directions on the packet. Drain and set aside when cooked.
Make the koshari red sauce. Blend the tomatoes in a food processor or blender until smooth. Heat 1 tbs of butter in a heavy pan, add the second teaspoon of the Koshari spice blend, and then immediately add the vinegar and tomato paste, stirring to keep from burning. Add the pureed tomatoes, cover, and simmer until sauce is thickened.
Fry the onions. Chop the second onion into rounds and fry in oil until crispy. Lightly salt and set aside.
Finally, assemble the koshari! Begin with the lentil rice, then layer the pasta, and chickpeas. Pour the red sauce over the whole dish, then top with fried onions. Squeeze a fresh lime on top and enjoy!