Egyptian street dish that emerged in the 19th century with Indian (lentils and rice) and Italian (pasta) influences, becoming the most popular and economical national dish in Egypt.
Mediterranean
Koshari
Traditional Egyptian koshari of rice, lentils and pasta with tomato sauce, step by step recipe.
- Egypt
- Main course
- Low fat
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 16 g
- Carbohydrates 88 g
- Fat 10 g
Story behind the dish
Preparation
Koshari is an Egyptian preparation with medium difficulty. Reserve about 60 minutes in total (20 for mise en place and preparation, 40 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g of rice.
- Have ready: 200 g of pardina lentils.
- Have ready: 150 g of small macaroni.
- Have ready: 2 onions (to fry crispy).
- Have ready: 400 g of crushed tomato.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook the lentils in salted water until they are tender but whole.
Cook the lentils in salted water until tender but whole, drain. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Cook the rice and macaroni separately according to their times...
Cook the rice and macaroni separately according to their usual times. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Fry the julienned onion in plenty of oil until golden and…
Fry the julienned onion in plenty of oil until golden and crispy, drain on paper. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Prepare the tomato sauce by sautéing garlic
Prepare the tomato sauce by sautéing garlic, cumin, crushed tomato, vinegar and chilli for 15 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Layer the dish: rice
Assemble the dish in layers: rice, lentils and macaroni. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cover with tomato sauce and top with crispy onion.
Cover with tomato sauce and top with crispy onion. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- The sauce should have a marked acidic touch (vinegar) characteristic of koshari.
- The crispy fried onion is a key texture element, don't skip it.
Variations
- Koshari with added chickpeas
- Spicier version with chilli sauce (shatta)
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