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–+ servings

Koshari (The National Dish of Egypt)

Kimberly Killebrew
The national dish of Egypt, this is Egyptian street food at its best!
Print Recipe
4.97 from 132 votes
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Entree, Main Dish, Side Dish
Cuisine Egyptian
Servings 4
Calories 596 kcal

Ingredients
 
 

  • 2 tbs olive oil
  • 1 cup medium grain rice
  • 1 cup brown lentils
  • 2 cups small uncooked macaroni noodles (Gluten Free: use GF pasta)
  • 2 cups vegetable broth
  • 1 garlic clove , quartered
  • 1 teaspoon cumin
  • 1 bay leaf
  • 1/2 teaspoon salt
  • Salt to taste
  • For the Sauce:
  • 2 tablespoon olive oil
  • 1 small onion , diced finely
  • 2 cloves garlic , finely minced
  • 1 15 ounce can plain tomato sauce
  • 2-3 teaspoons baharat spice blend
  • Homemade Baharat , click link for recipe (strongly recommended for the best flavor!)
  • 1/4 teaspoon red chile flakes (omit if you don't like it spicy hot)
  • 1 tablespoon red wine vinegar
  • Salt & pepper to taste
  • Crispy Onion Garnish:
  • 2 large onions , very finely sliced
  • Oil for deep-frying
  • 1 15 ounce can garbanzo beans , rinsed and drained

Instructions
 

  • Make the Rice: 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.
    Make the Lentils: 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.
    Make the Macaroni: Cook the macaroni according to package instructions until al dente.
    Leave each of these in the pot to keep warm and set aside.
  • 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.
  • Make the 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.
  • Assemble the Koshari: 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.
    Note: Each of the components can be made well in advance and then simply reheated and assembled.

Nutrition

Calories: 596kcal | Carbohydrates: 97g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 774mg | Potassium: 678mg | Fiber: 19g | Sugar: 6g | Vitamin A: 317IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 7mg
Keyword Koshari, Koshary
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