Egyptian Koshari

Updated: Apr 12



Egyptian Kusheri is a very popular and delicious vegan street food from Egypt. It is also the national dish of Egypt.


Egyptian Kosheri Recipe:


Ingredients:


Produce

  1. Bay Leaf - 1

  2. Brown Lentil - 2/3 cup

  3. Chickpeas, canned - 1 1/2 cup

  4. Chilli Flakes - 1 tsp

  5. Coriander powder - 3/4 tbsp

  6. Garlic Clove - 8

  7. Onion - 1

  8. Onion, large - 1

  9. Red Chilli Flakes - 1 tsp

  10. Tomato, large - 1

Condiments

  1. Tomato Sauce - 1 cup

Pasta & Grains

  1. Elbow Macaroni - 2/3 cup

  2. Rice, long grain - 2/3 cup

  3. Vermicelli - 4 tbsp

  4. Water to boil macaroni - 1

Baking and Spices

  1. Cornflour - 1/2 tsp

  2. Red Chilli Powder - 1 tsp

  3. Salt As Per Taste - 3

  4. Sugar - 1/2 tsp

Oils & Vinegars

  1. Oil - 1

  2. Olive Oil - 1 tbsp

  3. Vinegar - 1 tsp

  4. White Vinegar - 2 tbsp

Nuts & Seeds

  1. Cumin, powder - 3/4 tbsp

Liquids

  1. Water - 5 1/2 cups

Method:


Layer 1 -Rice & Vermicelli

  • Heat olive oil in a pot, fry onion till it starts turning brown. Add vermicelli and fry for 1-2 minutes, stirring occasionally.

  • Wash rice nicely and drain the water. Add rice to the vermicelli pot and fry for 2-3 minutes. Now add in the salt and water. Cook till the rice is done. Keep aside.


Layer 2-Lentil

  • Wash and soak lentil in warm water for 15-20 minutes. In a pot add soaked lentil, water, bay leaf, and salt. Cook till the lentil is 90% done. We don’t want mushy lentil for Koshari.

  • Drain out the excess water with a strainer. Don’t throw away the water. It can be used to cook the rice layer which will add extra flavor to the rice. However, if you are planning to use this water, cook lentil before cooking the rice.


Layer 3- Pasta

  • Add pasta to the boiling water and cook al dente. Keep aside.


Layer 4- Chickpeas

  • Take the boiled/ canned chickpeas in a bowl and warm it in a microwave before serving.


Layer 5- Tomato sauce

  • In a saucepan put all the ingredients of the sauce and cook for around 15 minutes. Switch off the gas and keep the sauce aside.


Layer 6 – Birista (Fried onions)

  • Thinly slice one onion, sprinkle some cornflour, and mix well. Heat oil in a pan and deep fry the onions till they turn golden brown.

  • Take out the onions on a tissue paper and spread the onion strings when they are still hot otherwise they will stick together. Let them come to room temperature.

Serving

  • Take a serving plate and spread a layer of rice & vermicelli on it. Put lentil on top of it followed by pasta, chickpeas, sauce, and fried onions. Pour dressing at the end depending on your taste.

  • Serve warm and enjoy the awesome national dish of Egypt. While eating dig into the lowest layer and ensure that each spoon has a bit of every layer and dressing on it.


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