How To Make Koshari (Egyptian Dish)

Koshari

Koshari, sometimes spelled koshary or kushari is known as Egypt’s National dish.  koshari is to Egypt as pizza is to New York.  You can find it in every Egyptian restaurant, home and on every street corner.  It’s a hearty vegan dish composed of rice, lentils, chickpeas, pasta, topped with a spicy tomato sauce and fried onions.  Not only is this this jam-packed with flavor, but it also had loads of fiber, which will keep you energized and your stomach full all day.  Most people will argue that the greatest part of this dish is the flavor-packed spicy tomato sauce.  It’s made with a special spice blend called baharat (Arabic for “spice”), an all-purpose spice commonly used in Middle Eastern cuisine.

Ingredients
  • 2 tbs olive oil
  • 1 cup medium grain rice
  • 1 cup brown lentils
  • 2 cups small macaroni
  • 2 cups vegetable stock
  • 1 garlic clove, quartered
  • 1 tsp cumin
  • 1 bay leaf
  • ½ teaspoon salt
  • Salt to taste
  • For the Sauce:
  • 2 tbsp olive oil
  • 1 small onion, diced finely
  • 2 cloves garlic, finely minced
  • 1 (15 oz) can unseasoned tomato sauce (cooked/pureed tomatoes)
  • ¼ teaspoon red chile flakes (omit if you dislike spicy hot)
  • 1 tbs red wine vinegar
  • Salt & pepper to taste
  • Crispy Onion Garnish:
  • 2 large onions, finely sliced
  • Oil for deep-frying
  • 1 (15 oz) can garbanzo beans

 

Instructions
  1. Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the rice and fry it for 2 minutes, then add the vegetable stock. Bring it to a boil, decrease the heat to low, cover and simmer for 15 minutes or until the rice is cooked.
  2. Rinse the lentils under cold water and add them to another medium saucepan with 2 cups of water. Add the garlic, cumin and bay leaf and bring it to a boil. Reduce the heat to low, cover and simmer for 20-30 minutes or until the lentils are tender. Once cooked, add the salt and stir to combine. Strain any excess liquid if necessary.
  3. Cook the macaroni according to package instructions until al dente.
  4. Note: Prepare the rice, macaroni and lentils while the sauce is simmering and leave them covered in the pots to keep warm.
  5. To make sauce:
  6. Heat the oil in a medium saucepan over medium-high heat and add the onion. Cook until soft and translucent, about 5-7 minutes. Add the garlic and saute until golden brown. Add the tomato sauce, baharat, salt and pepper to taste, chile flakes (if using) and red wine vinegar. Bring it to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.
  7. To make the crispy onions, heat the oil in a skillet. Add the onions and fry until dark brown. Using a slotted spoon, remove them from the oil and place them on paper towels to drain and cool.
  8. Add the rice, lentils and macaroni to a large bowl and toss to combine (or simply scoop out desired amounts of each onto the plates). Sprinkle a little baharat over each portion and serve topped with some of the spicy tomato sauce. Top with garbanzo beans, the crispy onions and another sprinkle of baharat. Serve warm.
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