Koshari
One of the most popular street foods in Egypt, this dish is 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 thinly. Sprinkle with salt and cornstarch. Toss together.
- Add vegetable oil to a large, deep pan to cover the bottom by 1 inch. Fry at 350 degrees Fahrenheit, 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 them drain on the paper towel. Set aside to harden.
Tomato Sauce
- In a saucepan over 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, cover, and let simmer for 15 minutes. Note: For a thicker sauce, simmer longer until it reaches the desired consistency. You can also leave the lid off while it's simmering in order to thicken it, or start with less water and add more until you achieve the desired thickness.
Rice and Lentils
- In an enameled Dutch oven or heavy pot over medium-high heat, add oil with the fried onions, lentils, and 1 tbsp salt. Stir for 1-2 minutes. Add 4 cups of 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. Cover with a lid while cooking. *DO NOT DRAIN WATER.
- Stir in rice, vermicelli, hot water, and an additional tablespoon of salt. (Optional: add cumin*) Bring to a boil, cover, and reduce heat to low for 12-15 minutes or until the pasta is tender. Fluff with a fork.
Cumin Sauce
- Add all of the ingredients to a measuring cup. Whisk to combine.
Assembly
- Koshari is all about the layering! Add the rice and 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 their 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!
Nutrition
Calories: 852kcal | Carbohydrates: 147g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 1699mg | Potassium: 1138mg | Fiber: 23g | Sugar: 8g | Vitamin A: 613IU | Vitamin C: 15mg | Calcium: 107mg | Iron: 9mg
