Koshari

    (50)
    1 hour 20 min

    Egypt's favourite street food is a mixture of lentils, rice and pasta served with a variety of toppings and condiments.


    1 person made this

    Ingredients
    Serves: 8 

    • 1 (400g) tin chickpeas, drained and rinsed
    • 60ml red wine vinegar
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cayenne pepper
    • 1/2 teaspoon ground cumin
    • 300g short-grain rice, rinsed
    • 290g dark brown lentils
    • salt and ground black pepper to taste
    • 225g ditalini pasta
    • 1 tablespoon olive oil
    • 1 yellow onion, minced
    • 3 cloves garlic, minced
    • 400g passata
    • 1 tablespoon butter
    • 700ml chicken stock
    • 85g fried onions

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Combine the chickpeas, vinegar, coriander, cayenne pepper and cumin in a resealable bag or container with a tight-fitting lid. Store in fridge while prepping remainder of dish, shaking occasionally.
    2. Combine the rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
    3. Meanwhile, combine the lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to the boil and cook at a boil until tender, about 30 minutes. Drain.
    4. Bring a pot of lightly salted water to the boil. Cook the pasta in the boiling water until al dente, about 8 minutes; drain and set aside.
    5. Heat the olive oil in a saucepan over medium-high heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add the passata, season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
    6. Melt the butter in a large saucepan over medium-high heat. Add the rice to the butter, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour the chicken stock over the rice; bring to the boil. Season the rice mixture with salt and pepper, reduce heat to low, cover the pot, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
    7. Mix the rice and lentils together on a large serving platter. Spread the cooked ditalani over the rice and lentil mixture. Serve with the marinated chickpeas, the tomato sauce and the fried onions as condiments.

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    Reviews & ratings
    Average global rating:
    (50)

    Reviews in English (31)

    by
    28

    yay my first recipe to be published!! using my personal recipe for black pepper onion rings (in my recipe box) and the carmelized onion rings (described in the intro) reall makes this delcious. i suggest everyone try it this way! who can go wrong with caramelized onions? and i forgot to note that traditionally some of the vinegar (i actually use tarragon vinegar) from the chick peas is sprinkled on the food..  -  07 Jul 2010  (Review from Allrecipes US | Canada)

    by
    20

    A friend of mine went to Egypt a few years ago and still will not shut up about Koshari, so, I had to give this a try. I admit, I was a little skeptical. A tomato sauce over chickpeas, lentils, rice AND pasta?? It sounded like a bland, starchy mess to me. I was WRONG! What a great dish! Healthy, flavorful, filling and inexpensive. I eat meat, but you are right, Nooney, I did not miss it here. Per my friend's suggestion, I also topped off my Koshari with Tabasco and a bit of fresh lime juice. Thank you for the recipe!!  -  28 Nov 2011  (Review from Allrecipes US | Canada)

    by
    12

    I really enjoyed this, so did my son. My husband didn’t care for it but he really doesn’t like lentils. He did try it still, and he said he liked the top part – the pasta with the tomato & fried onion toppings. I’m glad I made it. There are a lot of steps to the recipe but I like making involved recipes from time to time. The only thing I made different was I use brown basmati rice and that cooks longer but we love that rice – and we use brown rice & whole wheat pasta only but the pasta doesn’t usually change the flavor very much. I was worried to fry the rice in butter, I thought it was going to burn but it worked out just fine. I’ve had koshary before, a Filipino coworker made it once for a potluck and I’ve been curious about the recipe ever since. This was different from hers, but not very different. The recipe makes a lot too. I especially liked the chickpea ‘condiment’ part of the recipe, that flavor was really good and had a nice little kick to it.  -  23 May 2011  (Review from Allrecipes US | Canada)

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