Egyptian koshari. Egyptian koshari recipe is one of the easy Egyptian recipes. Koshary, koshari or kushari is one of the traditional Egyptian food. This dish is considered the national dish of Egypt and a very popular.
Koshary (Egyptian Arabic: كشري, [ˈkoʃæɾi]), also kushari and koshari, is Egypt's national dish and a widely popular street food.
Koshari (also spelled Koshary or Kushari) is the national dish of Egypt.
Egypt is known and famous for the Pyramids of Giza and the Great Ancient Egyptian civilization.
You can cook Egyptian koshari using 30 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Egyptian koshari
- Prepare of For the Crispy onion toppings.
- It's 1 of large onion, sliced into thin rings.
- You need of Salt.
- It's 1/3 cup of all-purpose flour.
- You need 1/2 cup of cooking oil.
- You need of For tomato sauce.
- You need of Cooking oil.
- Prepare 1 of small onion, grated.
- You need 4 of garlic cloves, minced.
- Prepare 1 tsp of ground coriander.
- Prepare 1/2 of –1 tsp crushed red pepper flakes (optional).
- It's 1 (28 oz) of can tomato sauce.
- It's of Salt and pepper.
- You need 1 of –2 tbsp distilled white vinegar.
- Prepare of For koshari.
- You need 1 1/2 cup of brown lentils, picked over and well-rinsed.
- You need 1 1/2 cup of medium-grain rice, rinsed, soaked in water for 15 minutes, drained.
- Prepare 1/2 tsp of each salt and pepper.
- Prepare 1/2 tsp of coriander.
- It's 2 cups of elbow pasta.
- It's of Cooking oil.
- It's of Water.
- You need 1 (15 oz) of can chickpeas, rinsed, drained and warmed.
- You need of For vinegar sauce.
- Prepare Half of cup of vinegar.
- It's 1/4 cup of water.
- Prepare 1 teaspoon of cumin.
- It's of Salt and pepper.
- It's of I teaspoon chili powder.
- You need 3 cloves of Minced garlic.
But that is not all what Egypt is famous for. Koshari is the ultimate Egyptian comfort food. Whether it's a family recipe, or a bustling Cairo street While we all love our street Koshari, getting a whiff of its exquisite aroma in your kitchen makes the. Egypt's favorite mishmash is a textural masterpiece made with everyday pantry staples.
Egyptian koshari step by step
- Make the crispy onion topping. Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour. In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes)..
- Make the Tomato Sauce. In a saucepan, heat 1 tbsp cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more). Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so). Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve..
- Make the Koshari Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice.
- Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly..
- Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you’ll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so..
- Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain..
- Cover the chickpeas and warm in the microwave briefly before serving..
- For the vinegar sauce. Mix the half cup vinegar, 1/4 cup of water, cumin, garlic, chili powder, paprika. Mix it all together well.
- Put it All Together! To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and 1/2 of the tomato sauce, then the chickpeas, and finally 1/2 of the crispy onions for garnish. Serve, passing the remaining sauce, crispy onions and vinegar sauce separately. Enjoy.
Share All sharing options for: This Egyptian Grain Bowl Is the Pantry Wonder-Dish We Need Right Now. Everything you need to know about Egyptian Koshari: Recipe, History, Where To Get The Best Koshary in Cairo and How To Order Egypt's National Dish. I like to think of this vegetarian dish as Egyptian-style chilli. I was first introduced to it during a trip to Egypt four years ago, where it was nearly all we ate for a week! Koshari, a classic Egyptian street food, is a starch-lover's dream: Rice, pasta, and legumes are crowned with a spicy-sweet tomato sauce and creamy.
