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Egyptian Koshari Recipe

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★★★★★

4.4 from 137 reviews

Egyptian Koshari is a hearty and flavorful vegan dish combining lentils, rice, macaroni, and a savory tomato sauce with garlic and spices. Topped with crispy fried onions and fresh parsley, it offers a satisfying blend of textures and rich Middle Eastern flavors perfect for a comforting meal.

Ingredients

Scale

Crispy Onions

  • 2 large yellow onions, thinly sliced
  • 1/4 cup flour
  • 1 cup vegetable oil
  • Kosher salt, to taste

Koshari

  • 1 cup basmati rice
  • 1 cup green or brown lentils, picked over and rinsed
  • 2 tbsp Baharat spice blend, divided
  • 1 cup elbow macaroni
  • 2 cups tomato passata or sauce
  • 1 tsp kosher salt
  • 2 tsp vegetable oil
  • 4 garlic cloves, minced
  • 15 oz cooked chickpeas, rinsed
  • 1 tbsp red wine vinegar (or red grape vinegar)
  • 3 tbsp fresh parsley, minced

Optional for Serving

  • Shatta sauce (hot chili sauce)
  • Garlic sauce (Toum)

Instructions

  1. Prepare Crispy Onions: Heat 1 cup vegetable oil in a large, deep-sided skillet over medium-high heat. Toss thinly sliced onions with flour in a large bowl. Working in batches, fry the onions until they turn dark golden brown, then drain on paper towel-lined plates. Season with kosher salt. Set aside.
  2. Cook Rice: Rinse basmati rice under cold water until clear. In a saucepan, bring 1 1/2 cups water and 1 tsp kosher salt to a boil. Add rice and 1 tbsp Baharat spice blend, stir, cover, reduce heat to low, and cook for 18 minutes. Remove from heat and set aside.
  3. Cook Lentils: In another saucepan, bring 4 cups water, 1 tsp kosher salt, and 1 tsp Baharat spice blend to a boil. Add lentils and cook uncovered for 20 minutes until tender. Drain and set aside.
  4. Cook Macaroni: Bring 3 cups water and 1 tsp kosher salt to boil in a saucepan. Add elbow macaroni and cook uncovered for 10 minutes. Drain and set aside.
  5. Make Tomato Sauce with Chickpeas: In a saucepan over medium heat, heat 2 tsp vegetable oil. Sauté minced garlic for 1 minute, then add tomato passata, 1 tsp kosher salt, remaining 2 tsp Baharat spice blend, and cooked chickpeas. Reduce heat to low and simmer partially covered for 10 minutes. Stir in red wine vinegar and minced parsley. Remove from heat.
  6. Assemble Koshari: For layered presentation, place half of the crispy onions in a large bowl as the bottom layer. Add tomato chickpea mixture, then cooked elbow macaroni, then lentils, and finally cooked rice on top. Gently press down with a spatula to firm it up. Cover bowl with a large plate and carefully flip it onto the serving plate. Top with remaining crispy onions and chopped parsley.
  7. Serve: Serve the koshari warm with optional shatta (hot chili sauce) and garlic sauce (Toum) on the side for added flavor.

Notes

  • Baharat spice blend is a Middle Eastern spice mix typically including black pepper, coriander, paprika, cardamom, nutmeg, cumin, cloves, and cinnamon. You can purchase pre-made or make your own.
  • Using crispy fried onions adds a wonderful textural contrast and signature flavor to the dish.
  • Red wine vinegar can be substituted with red grape vinegar or lemon juice for acidity if desired.
  • For a gluten-free version, substitute elbow macaroni with gluten-free pasta.

Keywords: Egyptian Koshari, Koshari recipe, vegan Egyptian food, lentils and rice dish, Middle Eastern casserole

Find it online: https://lieblingsmahlzeit.com/egyptian-koshari-recipe/