Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Watch how to make this recipe.
Koshari
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- Level: Easy
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1341
- Total Fat
- 79 g
- Saturated Fat
- 9 g
- Carbohydrates
- 137 g
- Dietary Fiber
- 13 g
- Sugar
- 11 g
- Protein
- 25 g
- Cholesterol
- 0 mg
- Sodium
- 1062 mg
Koshari is Egypt’s national dish, a hearty vegetarian combination of flavors and textures that’s both a favorite street food and widely enjoyed comfort meal. Sometimes spelled kushari or koshary, it includes rice, lentils and macaroni or other pasta topped with chickpeas and crispy fried onions. This version includes both a spiced tomato sauce and garlicky vinegar sauce that are typical of how the dish is served. Koshari has a number of components but doesn’t take long to prepare at home — most of the parts can be assembled in the time it takes the lentils and rice to cook. You can also make the sauces, pasta and chickpeas a day in advance, then reheat and put the dish together just before serving.
- Level: Easy
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1341
- Total Fat
- 79 g
- Saturated Fat
- 9 g
- Carbohydrates
- 137 g
- Dietary Fiber
- 13 g
- Sugar
- 11 g
- Protein
- 25 g
- Cholesterol
- 0 mg
- Sodium
- 1062 mg
Ingredients
Fried Onions:
Lentil Rice:
Pasta:
Tomato Sauce:
Vinegar Sauce:
Chickpeas:
Directions
- For the fried onions: Place the onion in a large bowl and add the flour. Toss with your hands until the slices are evenly coated. Place a large saucepan or high-sided skillet over medium-high heat and add enough vegetable oil to fill it about a third full. Heat the oil until it’s hot enough that a piece of onion slipped in bubbles almost immediately. When hot, working in batches, carefully add onions and fry until they are golden brown and crispy, about 5 minutes. Place the fried onions on a rack set over a baking sheet to drain. Sprinkle with salt while they’re still hot.
- For the lentil rice: Heat the oil in a large pot over medium-high heat. Add the vermicelli and cook, stirring, until brown, about 5 minutes. Add the rice and cook for 5 more minutes. Add the lentils. Stir in the cinnamon, 1 teaspoon salt and 1/2 teaspoon black pepper. Add enough water to just cover the rice and lentils, about 3 1/2 cups. Bring to a simmer, cover and cook until the lentils and rice are tender, 20 to 30 minutes.
- Meanwhile, for the pasta: Cook the pasta according to the package directions in a separate large pot. Drain and toss it with some olive oil so it doesn’t stick together. Set aside.
- For the tomato sauce: Heat the oil in a medium saucepan over medium-high heat. Add the tomato paste and cook until brick red and sizzling, about 2 minutes. Add the canned tomato sauce, 2 1/2 cups water, white vinegar, cumin, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bring to a simmer and cook until the sauce has thickened just a bit, 10 to 15 minutes.
- For the vinegar sauce: Heat the oil in a small saucepan over medium heat. Add the garlic and cook, stirring occassionally, until golden, about 3 minutes. Add 3/4 cup water followed by the white vinegar, cumin, coriander, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer and cook until reduced slightly and the garlic is very tender, about 5 minutes. Turn the heat off and set aside.
- For the chickpeas: Place the chickpeas in a bowl. Mix them with the oil, cumin and 1/2 teaspoon salt.
- To serve, scoop the lentil rice onto a serving platter, top with the pasta, chickpeas and half of the fried onions. Drizzle with tomato sauce and vinegar sauce, then top with the remaining fried onions.
