The Ultimate Guide to Making Authentic Egyptian Koshary
What is Koshary? A Brief Overview
Koshary is not just a dish; it's a culinary masterpiece and a national treasure in Egypt. This hearty, vegan dish is a perfect blend of lentils, rice, pasta, and chickpeas, all topped with a rich, tangy tomato-vinegar sauce, fiery chili sauce, and a generous sprinkle of crispy fried onions. Often served from bustling street carts and in popular restaurants across Egypt, Koshary is the ultimate comfort food—a delightful mix of textures and bold flavors that’s both inexpensive and incredibly satisfying.
Ingredients You Will Need
Before you begin, gather your ingredients. This recipe makes about 4-6 servings.
- For the Rice and Lentils:
- 1 cup Egyptian rice (or short-grain rice)
- 1 cup brown lentils (whole or split)
- 1 tablespoon vegetable oil
- Salt to taste
- For the Pasta and Chickpeas:
- 2 cups mixed pasta (macaroni, spaghetti, etc.)
- 1 can (15 oz) chickpeas, rinsed and drained
- For the Tomato Sauce:
- 1 can (28 oz) crushed tomatoes
- 4 cloves garlic, minced
- 1/4 cup white vinegar
- 1 teaspoon cumin
- 1/2 teaspoon chili flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- For the Fried Onions (the crispy magic!):
- 2 large onions, thinly sliced
- 1/4 cup flour
- Vegetable oil for frying
- For the Garlic-Vinegar Sauce (Dakka):
- 4 cloves garlic, minced
- 1/4 cup white vinegar
- 1/2 cup warm water
- 1/2 teaspoon cumin
- Salt to taste
- For the Spicy Chili Sauce (Shatta):
- 2 tablespoons hot chili flakes or chili powder
- 1/2 cup tomato sauce from the main recipe
- 1/4 cup vegetable oil
Step-by-Step Instructions: How to Cook Koshary
Step 1: Cook the Lentils and Rice
First, rinse the brown lentils and cook them in a pot of boiling water until they are tender but still hold their shape (about 20-25 minutes). In a separate pot, cook the rice with water and a pinch of salt. Once both are cooked, you can either keep them separate or mix them together.
Step 2: Prepare the Pasta and Chickpeas
Cook your mixed pasta according to package directions. Drain it and set it aside. Rinse a can of chickpeas and keep them ready.
Step 3: Make the Crispy Fried Onions (The Koshary Crown!)
This step is crucial for the authentic taste. Thinly slice the onions, toss them in a little flour to coat, and then fry them in hot vegetable oil until they are deep golden brown and crispy. Drain them on a paper towel and sprinkle with a little salt. This oil is gold! Don't throw it away; you'll use it for the sauces.
Step 4: Create the Tangy Tomato Sauce
In a saucepan, sauté the minced garlic in a bit of the onion-frying oil until fragrant. Add the crushed tomatoes, cumin, chili flakes (if using), and a splash of vinegar. Let it simmer on low heat for at least 15-20 minutes until the sauce thickens and the flavors meld.
Step 5: Prepare the Signature Sauces: Dakka and Shatta
- For the Dakka (Garlic-Vinegar Sauce): In a small bowl, mix the minced garlic, white vinegar, cumin, and warm water. This sauce adds a pungent, tangy kick.
- For the Shatta (Spicy Chili Sauce): In a small pan, heat some oil from frying the onions. Add the chili powder and cook for a minute, then stir in some of the tomato sauce. This sauce is fiery, so use it carefully!
Step 6: Assemble Your Koshary Bowl
Now for the fun part! In a large bowl, layer the ingredients in this order:
- A base of rice and lentils.
- A layer of cooked pasta.
- Add the chickpeas.
- Ladle the rich tomato sauce generously over the top.
- Drizzle with the garlic-vinegar sauce (Dakka).
- Add a bit of the spicy chili sauce (Shatta) for heat.
- Finally, top with a generous pile of crispy fried onions.
Serve immediately and enjoy the explosion of flavors and textures!
