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Egyptian koshari (koshary)

Egyptian Koshari (Koshary)

Koshari, Egypt's national dish, is made with vermicelli rice, lentils, pasta and topped with tomato sauce and fried onions.
5 from 6 votes
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4 people

Ingredients
  

Fried onions

  • 2 large onions thinly sliced
  • 1/2 taza all-purpose flour
  • sal to taste
  • 1 1/2 tazas cooking oil for frying

Vermicelli rice

  • 1/4 taza uncooked vermicelli
  • 2 tbsp cooking oil from frying the onions
  • 2 tazas jasmine rice or long grain rice
  • 3 tazas water
  • sal to taste

Lentils

  • 1 1/2 tazas brown lentils soaked
  • *if using dry lentils, see notes.
  • 1 tsp ground cumin

Chickpeas

  • 1 15 oz can of chickpeas drained
  • *if using dry chickpeas, see notes.
  • 1 tsp ground cumin

Pasta

  • 1 1/2 tazas dilatini uncooked
  • 1 1/2 tazas spaghetti uncooked

Tomato sauce

  • 1 tbsp cooking oil from frying the onions
  • 8-10 garlic cloves crushed
  • 1 tsp ground cumin
  • 1 28 oz can of tomato sauce
  • 1 tbsp white vinegar
  • 1/2 tsp pimienta negra
  • sal to taste

Instructions
 

Fry the onions

  • Season the onions with salt and toss in the flour. Shake off excess flour.
  • Heat oil in a skillet, over medium high heat. Fry the onions, stirring frequently so they don't burn. They should be crispy and golden brown when done.
  • Remove onions from skillet and place on a plate lined with paper towels to soak excess oil.

Prepare the pasta

  • Cook pasta as indicated on package.
  • Drain pasta, add 1 tbsp of oil (from frying the onions) and season to taste. Set aside.

Cook the lentils

  • Wash lentils thoroughly with cold water. Drain.
  • Place lentils in a pot with about 4 cups of water, over high heat.
  • Add cumin and salt to taste. Bring to a boil. Cover and reduce heat to medium heat.
  • Cook until lentils are tender (about 25-30 minutes).

Cook the chickpeas

  • Wash chickpeas thoroughly with cold water. Drain.
  • Place chickpeas in a pot with about 2 cups of water, over medium heat.
  • Add cumin and salt to taste. Cover and reduce heat to medium low.
  • Cook until chickpeas are tender (about 10-15 minutes).

Make the vermicelli rice

  • Place a pot over medium high heat. Add oil (from frying the onion) and vermicelli. Cook until golden brown.
  • Add water and rice. Season with salt, to taste.
  • When it comes to a boil, cover and reduce heat to medium low.
  • Cook for 20-25 minutes. Fluff with a fork. Cover and set aside.

Make the tomato sauce

  • Place a pot over medium heat. Add oil (from frying the onions) and garlic. Cook until fragrant.
  • Add the tomato sauce, cumin, salt and pepper to taste. Stir until well combined.
  • Simmer over low heat for about 15 minutes or until sauce thickens.
  • Add vinegar and remove from heat.

Notes

If you are using dried lentils and/or chickpeas, soak in water overnight. The next day, rinse thoroughly with cold water and boil each in a pot of water for about 60-90 minutes or until tender. 
 
The oil I recomend for frying is vegetable oil. If you are health conscious, some healthier alternatives include avocado oil and peanut oil. They have a high smoke point (400 degrees and above) which make them great for frying at high temperatures.