Egyptian Koshary, also known as Koshari, is a traditional and authentic Egyptian dish that dates back to the early 19th century. It is considered one of Egypt’s national dishes and is often enjoyed both as street food and at home. The dish reflects Egypt’s rich history, merging flavors from various cultures over time.
The flavor profile of Koshary is unique and delicious, featuring a mix of textures and tastes. It consists of rice, lentils, pasta, and a tangy tomato sauce, topped with crispy fried onions. This hearty dish is both vegetarian and vegan, making it a versatile option for various dietary preferences. Easy and quick to prepare, Koshary is perfect for an authentic Egyptian meal at home.
Ingredients
- 1 cup whole grain lentils
- 3 medium onions, sliced
- Salt
- 1/2 pack of spaghetti
- 1 pack of macaroni rings
- Vegetarian oil
- 1 teaspoon mashed garlic
- 3 medium tomatoes, chopped
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon coriander
- Black pepper
- 1 teaspoon chili powder (optional)
- 1/2 cup vinegar
- 1/2 cup of fine noodles
- 2 cups Sunwhite rice
- 1/2 cup lemon juice
- 1 cup water
- 1/2 teaspoon coriander (optional)
Preparation
- Wash and soak 1 cup of whole grain lentils in hot water until soft.
- Slice 3 medium onions, sprinkle with salt, and fry in hot oil on high heat until golden and crispy. Set aside.
- Cook 1/2 pack of spaghetti and 1 pack of macaroni rings in boiling salted water for about 7 minutes. Drain and mix with some of the oil used for frying onions.
- For the sauce, heat some onion-frying oil, add 1 teaspoon mashed garlic, and fry. Then add 3 chopped tomatoes and 2 tablespoons tomato paste. Mix in 1 teaspoon cumin, 1 teaspoon coriander, salt, pepper, and optional chili powder. Add water and cook for 2 minutes, then stir in 1/2 cup vinegar and cook for another 2 minutes.
- Drain the soaked lentils and set aside.
- In a pot, heat onion-frying oil and fry 1/2 cup of fine noodles until lightly browned. Add 2 cups of washed and soaked Sunwhite rice, the lentils, 2 tablespoons salt, 1 teaspoon cumin, pepper, and optional 1/2 teaspoon coriander. Mix well.
- Add 1 1/2 cups of water per cup of rice and an extra 1/2 cup of water for the lentils. Cook on high heat until the water level is low, then reduce to low heat until water is fully absorbed.
- Prepare a topping by mixing 1 teaspoon mashed garlic, 1/2 cup lemon juice, 1/2 cup vinegar, 1 cup water, 1 teaspoon cumin, salt, and optional chili powder and slices.
- Assemble by layering rice and lentils first, followed by pasta, and then drizzling with the prepared topping and sauce. Add another layer of rice and pasta, followed by boiled chickpeas, and finish with crispy fried onions.
Did you know?
Koshary is not only a delicious meal but also a historically significant dish in Egyptian cuisine. It traces its origins back to the times of British occupation when it evolved from a confluence of Italian, Indian, and Egyptian flavors.
The term “Koshary” is derived from the Hindu word “Khichri,” describing a similar rice and lentil dish. Over time, Egyptians added their unique twists, introducing pasta and a tangy tomato sauce. Koshary is also celebrated for its nutritional value—a complete protein source when rice and lentils are combined, making it a perfect dish for both vegetarian and vegan diets.
It symbolizes Egypt’s culinary diversity and is a staple at gatherings and celebrations, showcasing its importance in Egyptian day-to-day life as well as in festive contexts. Fun fact: Cairo’s streets are lined with Koshary shops, each boasting a secret recipe for the best Koshary, offering residents and tourists alike a taste of this beloved national dish.
