Egyptian Koshari - Egypt’s beloved street food

Egyptian Koshari - Egypt's beloved street food - Koshari is Egypt's beloved street food. Essentially it is a bowl of comforting Rice, Pasta, Brown Lentils and Chickpeas that is drenched with a rich, spiced Tomato Sauce, a second sauce known as Kamouneyah or Dukka (a Cumin and Garlic Sauce) and fried savoury crispy Onions. Similar-ish to Mujadara, this recipe uses pantry staples.

If you've ever wandered through the bustling streets of Cairo or seen videos of street vendors ladling steaming helpings of layered grains and sauces into bowls, you'll know exactly what I mean. This is a recipe that is enjoyed throughout the day - lunch, dinner or even as an inbetween. Koshari is easy to make but it does take time to put together. The results are worth it though!

What is Koshari?

Koshari is an inexpensive, vegan Egyptian street food that is unapologetically hearty, comforting, and wildly delicious. It is the ultimate soul food and is made with Rice, Brown Lentils, Pasta, a Vinegary Spiced Tomato Sauce and a Dukka Sauce which is a Garlic and Cumin Sauce. This is all topped with crispy fried Onions.

Today, Koshari is served everywhere from roadside carts to five-star hotels, but the soul of the dish remains grounded in tradition.

Where did it originate

Koshari might be Egypt's favourite comfort food, but it didn't originate in Egypt. It is thought that the dish has Indian roots, with lentils and rice (khichdi) introduced to Egypt in the 19th century by Indian soldiers serving under the British army during colonisation. Over time, Egyptians embraced and transformed it, adding pasta and a vinegary tomato sauce. Which is interesting because we often serve Kichdi with a Tomato based Vinegar Chutney.

I am not crazy about Vinegar, so I add less then other recipes would suggest. The addition of Pasta is also often thought of as an Italian influence from Italian Egyptians.

Ingredient Notes

The full measurements for ingredients can be found in the recipe card at the bottom of the page:

(P.s. The Lime and Spaghetti are missing from this image)

Rice - You can use any Rice here. I always prefer long grain Basmati but you can also use Egyptian rice. The water ratio does vary between the 2 types of Rice. If using long-grain rice, add twice the amount of water to rice. If using Egyptain rice, the ratio is 1:1. 

Brown Lentils - Brown lentils are what is used traditionally in this recipe. Green Lentils also work but they add a different flavour profile.

Onions - You can use pre brought Crispy Fried Onions or White or Red Onions cut into thin rounds to be deep fried.

Tomatoes - Pureed Plum Tomatoes work well here. You can also use Passata.

Tomato Paste - Any type of tomato puree will do for this recipe. I tend to use a double concentrate.

Garlic - Fresh crushed Garlic or a paste.

Chickpeas (aka garbanzo beans) - I recommend using canned chickpeas for convenience. Rinse and drain them first.

Pasta - Traditional koshari uses a small white pasta like Macaroni or Ditalini. You can also add Spaghetti.

Oil - Any type of oil can be used, but I use Sunflower Oil or Vegetable Oil. Always keep the Oil that is used to fry the Onions. It is packed full of flavour!

Tomato Sauce - Oil from fried Onions, Garlic, Tomato Paste, pureed Plum Tomatoes, Salt, Pepper, Cumin powder, Coriander Powder, Crushed Red Chilli Flakes, Paprika (I used Smoked), White Vinegar.

Garlic Cumin Sauce (Kamouneyah or Dukka Sauce) - White Vinegar, Water, Cumin, Garlic, Salt, Pepper, Paprika, Oil.

How to make it

Fried Onions

Add Onions and Cornflour to a bowl and mix together with your hands.
Heat Oil in a large pot, wok or deep frying pan over medium high heat.
Once hot, add sliced Onions and cook till they are a deep golden brown.
Drain the Onions on a plate lined with kitchen paper.

Pasta and Spaghetti

Cook Pasta and Spaghetti in enough salty water for 8 minutes, drain then add 2 Tablespoon of oil.

Lentils

Place Lentils in a colander and wash thoroughly under cold water.
Place in a pot covered with cold water. Bring to a boil and reduce heat. Cook for 25-30 minutes till al dente.
Set aside.

Cook Vermicelli and Rice

Rinse the pre soaked rice in a fine mesh strainer over running cold tap water until the the water is no longer cloudy. 
Discard the water, rinse the rice once more, and drain well.
In a medium pot over medium high heat, add 3 tablespoon Onion Oil.
Then add Vermicelli and cook until it turns a deep golden brown.

Stir in Rice and add Water. If using Egyptian short grain rice, the ratio is 1:1, if using long grain the ratio is 1:2.
Add Salt and bring to a boil over medium-high heat. Some of the water should have evaporated.
 Reduce to a simmer then cover with a tight fitting lid. Leave it to cook until all the excess water evaporates, about 10 to 15 minutes
Remove from the heat and keep the rice covered for 5 minutes. Then open the lid to reveal perfectly fluffy rice.
Stir Pasta and Lentils in to Rice.

Cook Chickpeas

Place Chickpeas in a pot, cover with cold water and add a pinch of Salt.
Bring to a boil then reduce heat and cook for 10 minutes.
Now stir in the Garlic, Chilli, Cumin, Salt and Lime.
Boil 10 more minutes, then drain.

Make the Tomato Sauce

In a medium sauce pan, add oil, then stir in Garlic. Saute for 1 minute.
Add Vinegar, pureed Tomatoes, Tomato Paste, Salt and Pepper, Cumin, Coriander, Paprika and Red Chilli Flakes. Bring to a boil and then simmer for 10 minutes.

Make Cumin Sauce

In a small sauce pan, add Oil. Once hot, add Garlic and Cumin and saute till fragrant. Around 30 seconds.
Add Vinegar, Water, Salt, Black Pepper and Paprika.
Bring to a simmer, then remove from the heat.

To Assemble

I usually pile everything together on a huge platter. You can also let everyone take some of each ingredient and pile it all up in this order:

Lentils, Rice and Pasta
Chickpeas
Tomato Sauce
Cumin Sauce
Fried Onions

You can also make a Tarabeesh (a dome). This is done by packing ingredients tightly in a small (often metal) bowl and then inverting it on to plates.

Top with lots of crispy fried Onions and the 2 Sauces.

Tips and Variations

• If using long-grain rice, add twice the amount of water to rice. Egyptian Calrose rice is recommended but long grain also works. Water quanitities do differ. If using long-grain rice, add twice the amount of water to rice. If using Egyptain rice, the ratio is 1:1. 
• Always reserve Onion Oil. It has lots of flavour and can be used (and is used) in various other elements of this recipe.
• Add Onions to the Tomato Sauce. You can brown some Onions as a first step to making the Tomato Sauce. I don't think this is necessary as there are so many fried Onions on top of the dish already!
• Whole wheat pasta works well as a substitute.
• The nutrition information does not take into account the oil that is soaked in by the Onions when fried, as this is difficult to quantify.

How to serve it

Traditionally, with Koshari, everything is layered on top of each other.

Spoon the Rice, Lentils and Pasta onto a platter or into a bowl. Add the chickpeas, ladle over the Tomato sauce and the Cumin Sauce, then add a handful of crispy Onions.

What to serve with Koshari

Normally, koshari is served as it is but it goes well with some cooling yoghurt and a salad such as Shirazi as well as hot sauce such as Shatta and Pickles.

Storage

Store Koshari in the fridge for up to 3 days. 

If all the elements are kept separate, it will keep for 4-5 days.

Related Recipes:

Mujadara - Lebanese Rice and Lentils with Caramelised Onions

Lebanese Potato and Chicken Traybake with Lemon, Garlic Sauce - Djej w Batata


Shorbat Adas - Ramadan Lentil Soup

Easy Homemade Turkish Chicken Doner Kebab

Lebanese Chicken Shawarma

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