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Koshari

Local name : كشري

Egypt's national dish, rice, lentils, macaroni and chickpeas under a vinegar-sharpened tomato sauce and crisp fried onions.

Vegan#rice#lentils#pasta#chickpeas#street food
Koshari

Photo : Dina Said · CC BY-SA 4.0

Prep
20 min
Cook
50 min
Total
70 min
Serves
6
Difficulty
Medium

Method

  1. Fry the onions in oil over medium heat for 20 minutes until dark brown and crisp. Drain and salt. Keep 3 tbsp of the oil.
  2. Cook the lentils in salted water for 20 minutes and drain. Cook the rice and macaroni separately and drain.
  3. For the sauce, soften the garlic in the reserved oil. Add the tomatoes, vinegar, cumin, coriander and chilli. Simmer for 20 minutes.
  4. For the garlic sauce (daqqa), mix 2 tbsp vinegar, 1 crushed garlic clove, a pinch of cumin and 3 tbsp water.
  5. On each plate, layer rice, macaroni, lentils and chickpeas. Spoon over the tomato sauce.
  6. Crown with fried onions and serve with the daqqa and chilli on the side.

Born on the streets of Cairo, koshari blends Indian and Italian influences. A dish of leftovers that became a national emblem.

Nutrition · per serving

Calories
452 kcal
Protein
19.1 g
Fat
2.7 g
Carbohydrate
89.4 g
Fibre
10.7 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Why did my fried onions turn out soft instead of crisp?

Usually because the heat was too high: they brown outside while water is still trapped inside, then go limp as they cool. Medium heat for a full twenty minutes is what drives that moisture off. Drain on paper, salt immediately, and leave them uncovered in the open air.

Can I cook the rice, lentils and macaroni in one pot?

No, each needs its own timing and the pasta starch would cloud the lentils. Cooking them separately is what keeps every layer distinct in the bowl. You can, though, cook them all ahead and reheat at serving time.

What is the vinegar doing in the tomato sauce and the daqqa?

It supplies the sharpness that carries the dish: without acidity a pile of rice, pasta and lentils tastes flat and heavy. The tomato sauce already has some, but the daqqa is served separately so each person can dial it up. Add it a spoonful at a time and taste as you go.

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