Koshari (Egyptian Lentil, Rice and Pasta Bowl)
Local name: كشري
In short: Egypt's favorite street bowl: rice, lentils and macaroni topped with chickpeas, garlicky tomato sauce, crisp fried onions and a sharp vinegar dressing. It takes about 1 h 30 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h
- Total
- 1 h 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 580 kcal
Koshari is a dish you smell before you see it: onions frying until deep brown, tomato sauce bubbling with garlic and vinegar, and pots of rice, lentils and pasta waiting to be stacked in one bowl. In Egypt it is sold in busy little shops and cooked at home when a crowd needs feeding. It takes several pans, but every part is simple and can be made ahead.
Instructions
- Put the lentils in a pot with 750 ml (3 cups) water and 1/2 tsp salt. Bring to a boil, then simmer for 20 to 25 minutes, until tender but still holding their shape. Drain and set aside.
- Heat 1 tbsp oil in a medium pot and stir the rice for 1 minute, until glossy. Add 400 ml (1 2/3 cups) water and 1/2 tsp salt, cover, and cook on low for 15 minutes. Rest, covered, for 10 minutes, then fluff with a fork.
- Boil the pasta in well-salted water for 1 minute less than the packet suggests, so it stays slightly firm. Drain well and toss with 1 tsp oil to keep the pieces from sticking.
- Warm 2 tbsp oil in a saucepan over medium heat and fry the garlic for 30 seconds, until fragrant but not brown. Add the tomatoes, vinegar, cumin, chili flakes and 1 tsp salt. Simmer for 15 to 20 minutes, stirring now and then, until thick and glossy.
- Heat the frying oil in a wide, deep pan over medium-high heat. Fry the onions in two batches for 12 to 15 minutes each, stirring often, until deep golden brown and crisp at the edges. Lift them out onto paper towels, where they crisp further as they cool.
- For the garlic-vinegar sauce, stir the crushed garlic, vinegar, water, cumin and salt together in a bowl. Leave it to stand while you assemble the dish.
- Warm the chickpeas in a few spoonfuls of the tomato sauce for 3 minutes. Layer rice, lentils and pasta in each bowl, then top with chickpeas, a generous ladle of tomato sauce and a handful of fried onions.
- Pass the garlic-vinegar sauce at the table, along with extra chili flakes, so everyone can season their own bowl.
Tips
- Fry the onions in batches. A crowded pan steams them instead of browning them, and they never turn crisp. If you fry the onions first, use a few spoonfuls of the onion-flavored oil in place of fresh oil for the tomato sauce.
- Cook the pasta slightly firm, because it keeps softening under the hot sauce. Taste the tomato sauce at the end and add vinegar or chili until it has a bright edge.
Questions and answers
What is koshari made of?
Rice, brown lentils and short pasta, topped with chickpeas, spiced tomato sauce, crisp fried onions and a garlic-vinegar dressing. The whole dish is plant-based.
Can I make koshari ahead of time?
Yes. Cook the rice, lentils, pasta and both sauces up to 3 days ahead and keep them separate in the fridge. Reheat each part, assemble, and re-crisp the onions in a dry pan.
Is koshari healthy?
It is high in plant protein and fiber thanks to the lentils and chickpeas, but it is also rich in carbohydrates and fried onions. For a lighter bowl, toss the onions in less oil and bake them until golden.
How long does it take to make Koshari (Egyptian Lentil, Rice and Pasta Bowl)?
About 1 h 30 min in total: 30 min of preparation and 1 h of cooking.
How many calories are in Koshari (Egyptian Lentil, Rice and Pasta Bowl)?
About 580 kcal per serving, with 18 g of protein, 96 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 580 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 96 g |
| Fat | 14 g |
| Fiber | 12 g |
| Sugar | 9 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
