Koshari is an authentic Egyptian dish composed of lentils, rice, and pasta. Each component of the dish is prepared separately and then combined at the very end. It is considered as Egypt’s national dish and is a common street food enjoyed by many. Typically, it can be topped with fried onions, and a vinegary tomato sauce.
Ingredients
- 1½ cups brown lentils
- 2 cups white rice
- 2 tbsp. cooking oil
- 1 cup crushed vermicilli
- 1 tsp. salt
- 450g pasta
- 8 cloves garlic
- Cooking oil
- 1 can of crushed tomatoes
- Salt and pepper (optional)
- Cumin (optional)
- Chilli pepper flakes (optional)
- 1-2 tbsp. vinegar
Steps
Part 1
Part 1 of 2:
Making the Koshari
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Add brown lentils in a small bowl. Add water to the bowl and well rinse the lentils. Drain out the water.
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2Add four cups of water to a pot. Add a pinch of salt to the water. Turn the stove on high and wait until the water boils. Add the washed lentils.Advertisement
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Cook the lentils over medium heat for about 20 min or until they are "al dente". Strain the lentils. Keep the lentils in the strainer and set it aside for later.
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Add the white rice in a small bowl. Add water to the bowl and well rinse the white rice. Drain out the water. Place the white rice in a rice cooker.
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Add any cooking oil of your choice in a small frying pan. Turn the stove on high, then add the crushed vermicilli. Stir the vermicilli over high heat until it reaches an "orange brown color". Place it ontop of the washed rice in the rice cooker.
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Add three cups of water in the rice cooker to just cover the rice-vermicilli mix. Add the salt in the rice cooker. Close the rice cooker, and click the button that says "white rice" and allow it to cook.
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Add water and salt in a large pot. Wait for the water to boil. Add any pasta of choice. Cook the pasta according to the instructions written on the package. Drain the water when the pasta is cooked.
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Add the cooked lentils the rice-vermicilli mix on top of the pasta. Mix it all together.
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9Place the lid ontop of the pot to allow the koshari to be kept warmAdvertisement
Part 2
Part 2 of 2:
Making the Koshari Sauce
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Add the cloves of garlic to a food processor. Allow it to crush the garlic for about 5-8 seconds.
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Heat up some cooking oil in a saucepan. Add the crushed garlic. Saute the garlic until it becomes fragrant or until the oil bubbles abruptly.
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Add a can of crushed tomatoes to the sauce pan. Fill ⅓ of the can with water and pour it into the sauce pan. Stir the sauce.
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Season the sauce with salt, pepper, cumin, and chili pepper flakes (optional). Stir the sauce occasionally.
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Cook the sauce until thickens. Add the vinegar to the sauce. Turn the heat to low and continue to stir. Cover the sauce until ready to serve
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6Add the desired amount of koshari in a serving bowl. Add the desired amount of sauce ontop of the koshari
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Enjoy this savoury meal!Advertisement
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