Koshari (also spelled Koshary or Kushari) is the national dish of Egypt. It’s served in virtually every Egyptian restaurant, in every Egyptian home, and on every Egyptian street corner. Street vendors serve the dish from carts to people eagerly waiting in line to eat this beloved and highly popular dish. An unusual combination, Koshari mixes lentils, macaroni noodles and rice into a single dish and it’s then topped with a spicy tomato sauce that uses a special Middle Eastern spice blend, garbanzo beans, and fried onions. The idea sounds strange…until you taste it. Then you’ll know why this dish is a favorite among Egyptians.
Egyptians and tourists fondly speak of the “Koshari Man,” the title bestowed upon street vendors who sell the dish from their carts. Aziz Awad, who used to be a Koshari street vendor and now works at a downtown restaurant, describes it this way: “The Koshari man grabs a bowl, and scoops a little of each ingredient into the bowl….Each Koshary dish takes about five seconds to [assemble]. His speed can be surprising to you. I have worked here since we opened 10 years ago, and before that I sold Koshary on a street cart, so I have to be fast. My hands are accustomed to the same movements I do all day everyday, so you can say that I memorized the movements rather than think about them” (www.touregypt.net).
Every Egyptian knows and recognizes the sound of Koshari being made from down the street. Heba Fatteen Bizzari explains, “As the Koshari man scoops, he knocks his metal spoon against the sides of the bowls, making the Koshari symphony that you won’t hear elsewhere. When the Koshari man prepares an order of more than four the restaurant fills with sound as if it was a rehearsal for a concert. The restaurants of Koshari are very noisy. One sits to eat while the Koshari man practices his drums in your ears” (www.touregypt.net).
Though it is Egypt’s national dish, it isn’t actually Egyptian in origin. Neither rice nor macaroni are indigenous to Egypt. It is believed that Koshari originated in India and dates back to the time of British Colonization. The name “Koshari” is actually from the Hindu “khichri”, which refers to a dish of lentils and rice. When the British arrived in Egypt in the late 1800’s they brought this dish with them – it was inexpensive and filling. It didn’t take long before the dish was enthusiastically embraced by the Egyptian people.
The crowning aspect of this dish is the flavor-packed, spicy tomato sauce. It’s made with a special spice blend called Baharat (Arabic for “spice”), an all-purpose spice blend commonly used in Middle Eastern cuisine. Just a pinch adds depth and flavor to sauces, soups, stews and meat. I stocked up on on a myriad of Middle Eastern spices when I was in Jerusalem and have been making my own blends since.
Unless you have a Middle Eastern store in your area or order it online, this spice blend can be challenging to find. However, as with any spice blend, it’s much better made fresh in your own kitchen anyway and I’m going to share my recipe for it with you!
Here is another Daring Gourmet recipe using this wonderful spice blend: Chicken Machboos (Spiced Chicken and Rice – National Dish of Bahrain)
Now let’s move on to the Koshari. This recipe is very authentic and very simple to make, but be prepared to dirty up a few pots!
- 2 tbs olive oil
- 1 cup medium grain rice
- 1 cup brown lentils
- 2 cups small macaroni
- 2 cups vegetable stock
- 1 garlic clove, quartered
- 1 tsp cumin
- 1 bay leaf
- ½ teaspoon salt
- Salt to taste
- For the Sauce:
- 2 tbsp olive oil
- 1 small onion, diced finely
- 2 cloves garlic, finely minced
- 1 (15 oz) can unseasoned tomato sauce (cooked/pureed tomatoes)
- 2 tsp baharat spice blend (see recipe here)
- ¼ teaspoon red chile flakes (omit if you dislike spicy hot)
- 1 tbs red wine vinegar
- Salt & pepper to taste
- Crispy Onion Garnish:
- 2 large onions, finely sliced
- Oil for deep-frying
- 1 (15 oz) can garbanzo beans
- Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the rice and fry it for 2 minutes, then add the vegetable stock. Bring it to a boil, decrease the heat to low, cover and simmer for 15 minutes or until the rice is cooked.
- Rinse the lentils under cold water and add them to another medium saucepan with 2 cups of water. Add the garlic, cumin and bay leaf and bring it to a boil. Reduce the heat to low, cover and simmer for 20-30 minutes or until the lentils are tender. Once cooked, add the salt and stir to combine. Strain any excess liquid if necessary.
- Cook the macaroni according to package instructions until al dente.
- Note: Prepare the rice, macaroni and lentils while the sauce is simmering and leave them covered in the pots to keep warm.
- To make sauce:
- Heat the oil in a medium saucepan over medium-high heat and add the onion. Cook until soft and translucent, about 5-7 minutes. Add the garlic and saute until golden brown. Add the tomato sauce, baharat, salt and pepper to taste, chile flakes (if using) and red wine vinegar. Bring it to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.
- To make the crispy onions, heat the oil in a skillet. Add the onions and fry until dark brown. Using a slotted spoon, remove them from the oil and place them on paper towels to drain and cool.
- Add the rice, lentils and macaroni to a large bowl and toss to combine (or simply scoop out desired amounts of each onto the plates). Sprinkle a little baharat over each portion and serve topped with some of the spicy tomato sauce. Top with garbanzo beans, the crispy onions and another sprinkle of baharat. Serve warm.
Sandra says
The recipe varies depending on how each Egyptian family cooks it. My Egyptian food obsessed family did not add chick peas or red wine vinegar. They use more white vinegar, garlic and red pepper flakes than most recipes call for in the tomato sauce; lus extra white vinegar and garlic on the side for each person to decide how much to use. (I add some red wine vinegar to the tomato sauce). Purists NEVER cook the rice, pasta and lentils together in one pot as it muddy’s the taste and the colour of the rice and pasta. The lentils cannot be mushy. The crispy onions must be cut very thinly and sprinkled with corn starch before frying at medium heat max until they are very crispy and dark brown; then lightly salt after putting them on a cooling rack. The secret is in making the tomato sauce taste great and the onions crispy. It’s all in the details which most recipes don’t provide.
jonathan daniels says
My mother who was a Greek from Alexandria made koshari with rice and lentils served with lots of brown cooked chopped onions. That’s the real koshari dish. No pasta or chick peas.
Alicia says
When I saw this in the cold case in a Mediterranean deli I was told “it’s an Egyptian dish” and was intrigued. I bought some and kinda liked it. Found your recipe and decided to make it since all the ingredients were in my pantry and I found the spice mix in the international section of my grocery store. I enjoy learning about ethnic dishes and this was a new one for me! Yes, it’s a carb overload but I served it as a side to some oven baked chicken thighs and a salad. My husband and I both enjoyed it and I’ll make it again, particularly since I have lots of time now staying home. I did use chicken broth for the recipe for more depth of flavor over vegetable stock. Thanks for the recipe!
Kimberly @ The Daring Gourmet says
Wonderful, Alicia, I’m so glad you both enjoyed it, thank you!
Gillian Brako says
I have lived in egypt for 15 years and went back home last year. This recipe was exactly like the Koshari made in egypt. Although it’s full of carbs and as one of the comments here . I don’t know if you lived in egypt but the Egyptian eat like this. I’d stand in d supermarket and stare at they carts full of pasta rice oil potatoes. When I say full I mean full , lots n lots of oil and packets of pasta. So maybe it’s just the way they eat but the recipe is spot on I just wanted you to know. It was really lovely and I enjoyed it this afternoon. I even stored the spice I ground it smelled divine..
Kimberly @ The Daring Gourmet says
Thank you so much for that feedback and those insights, Gillian, I appreciate it!
Matt says
Yup great dish would love some day to try the street edition
Susan Billings says
I loved this! What a wonderful flavor and texture experience! Much depth!
Kimberly @ The Daring Gourmet says
Thank you, Susan, I’m so glad you enjoyed it!
Alexandra Abraham says
I am so sorry. I really can’t get excited about this. I followed all the instructions to the letter and cooked everything as the recipe required. It took a long time, but I finally dished it up, and all I really thought when I had finished eating, was just how much stodge I had just eaten. Rice, pasta lentils, chickpeas… there was no variety of density it just felt heavy and starchy, with no different textures or sensation. It just felt like a huge effort, just to chew each mouthful! Well at least I know I won’t be making it again. One type of carbohydrate-rich ingredient is ok. 4 at once, is a definite overload, no matter how nutrient-rich they all might be. It’s too much heavy density at once. You might as well add fried potatoes to it, and finish off the carb spectrum!
This is a lot of work for a bulky result, even with the tomato sauce. It’s the sauce that is actually the only thing that literally holds it all together. Without it, it’s just a mélange of bulk. Incidentally, I am an experienced cook, and have worked in professional kitchens, so I do have a slight edge over many domestic Goddesses…
Angela says
You should go to Egypt and have it there, along with a felafel sandwich. The history of this dish will help make sense of its ingredient combination. At least you tried and now you know, not every dish out there will be your cup of tea. For Egyptians and those of us who’ve tasted it in the motherland, it is a winner! Plus, YAY, it’s vegan :)
Anonymous says
Nice! Delicious!
Anonymous says
If you want to get more flavor, cook the lentils with the rice. Then you get both their flavors. Or better yet, let each ingredient sit inside water overnight (separately), then cook them together. Also, the onions need to be very crispy, so make sure that they are.