Recipe for Koshary: an Egyptian National Dish
One of the most popular street foods in Egypt, worth every step!
Servings: 8
Ingredients
- 16 oz canned chickpeas rinsed and drained (or homemade)
- 12 oz ditalini cooked according to package instructions
Fried Onions
- 3 large onions sliced thin into rings
- 3 tsp kosher salt
- 1 1/2 tbsp cornstarch
- Vegetable oil for frying
Tomato Sauce
- 2 tbsp fried onions
- 1 tbsp reserved vegetable oil
- 6 cloves crushed garlic
- 6 oz tomato paste
- 15 oz tomato sauce
- 3 cups water
- salt and pepper to taste
- 3 tbsp white vinegar
- cayenne pepper optional
Rice and Lentils
- 2 tbsp reserved oil
- 1/3 cup fried onions
- 2 cups brown lentils rinsed and drained
- 2 cups short grain rice rinsed and drained
- 1 cup toasted vermicelli see notes
- 4 cups water
- 2 cups HOT water
- ground cumin optional
Cumin Sauce
- 3 tbsp white vinegar
- 4 cloves crushed garlic
- 1/2 cup hot water
- 1 tsp ground cumin
- 1/2 tsp salt more or less to taste
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper optional
Instructions
Fried Onions
- Slice onions thin. Sprinkle salt and cornstarch. Toss together.
- Add vegetable oil to a large deep pan to cover the bottom by 1-inch. Fry at 350 degree F. stirring every now and then, onions should be nice and golden brown, Approximately 10-12 minutes. Reserve oil!
- Line a plate with a paper towel. Add onions in a single layer and let drain on the paper towel. Set aside to harden.
Tomato Sauce
- In a saucepan on medium heat add oil, and garlic. Sautè until fragrant. approximately 1-2 minutes. Be careful not to burn the garlic!
- Add onions, tomato sauce, tomato paste, vinegar, water, salt and pepper. Bring to a boil, reduce heat to medium-low and cover, let simmer for 15 minutes.
Rice and Lentils
- In an enameled dutch oven or heavy pot on medium high heat, add oil with the fried onions, lentils, and 1 tbsp salt. Stir for 1-2 minutes. Add 4 cups water and bring to a boil. Keep heat on medium high, (it should be a gentle boil) for approximately 12-15 minutes or until the lentils are al-dente. *DO NOT DRAIN WATER.
- Stir in rice, vermicelli, hot water, and additional tablespoon salt.(Option to add Cumin*) Bring to a boil, cover and reduce heat low for 12-15 minutes or until pasta is tender. Fluff with a fork.
Cumin Sauce
- All the ingredients in a measuring cup. Whisk to combine.
Assembly
- Koshary is all about the layering! Add the rice with lentil mixture as the base, top with cooked pasta, chickpeas, and fried onions. Drizzle with tomato sauce and cumin sauce.
- A great option for serving: Arrange all the ingredients on the table and everyone can assemble with all there favorite toppings!
Video
Notes
*How to toast vermicelli: In a medium non-stick pan, heat 1 tbsp olive oil or ghee on medium-high. Add the vermicelli and continuously stir to toast it evenly. It will turn a nice golden brown, but be careful as it can burn easily!