Going over to my father-in-law is always a ritual of sorts.
Koshari is Egypt’s beloved national dish, a hearty and flavorful mix of rice, lentils, pasta, chickpeas, and crispy onions, all topped with a tangy tomato sauce. While it might seem complex, this recipe breaks down the process into simple steps for a satisfying homemade version.
ADVERTISEMENT
Ingredients:
Crispy Onions:
ADVERTISEMENT
| Ingredient | Quantity |
|---|---|
| Onion, sliced into thin strips | 1 large |
| Fine salt | 1 teaspoon |
| All-purpose flour | 1/3 cup |
| Cooking oil | 1/2 cup |
| Kosher salt and black pepper | to taste |
Koshari:
ADVERTISEMENT
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Brown lentils, drained and rinsed | 1 1/2 cups |
| White rice, cooked | 1 1/2 cups |
| Ground coriander | 1 teaspoon |
| Elbow macaroni, cooked | 2 cups |
| Chickpeas, drained, rinsed, and warmed | 1 (15 oz) can |
| Kosher salt and black pepper | to taste |
| Tomato sauce | (recipe link provided) |
Instructions:
Crispy Onions:
- Sprinkle onions with fine salt and dredge in flour. Shake off excess flour.
- Heat cooking oil in a medium pot over medium-high heat.
- Fry onion strips until caramelized and crispy, stirring frequently. Season with salt and pepper.
Koshari:
- Heat olive oil in a large pot. Add lentils, rice, and coriander. Cook until warmed through.
- In a large bowl, layer crispy onions, tomato sauce, macaroni, and chickpeas.
- Top with the lentil-rice mixture.
- Cover the bowl with a larger plate and invert to serve.
Enjoy your homemade Egyptian Koshari!
