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Egyptian Koshari

Traditional Egyptian street food consists of a simple mixture of rice, lentils, pasta, chickpeas, crispy fried onions, and a spicy tomato sauce.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Egyptian
Servings 4
Calories 383 kcal

Ingredients
  

For Lentils and Rice

  • 5 cup water
  • 1 ½ cup brown lentils
  • 2 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper

For Pasta

  • 2 cup elbow pasta raw

For Chickpeas

  • 2 cans 15.5oz cans chickpeas  (or 2 cups dried chickpeas soaked overnight)
  • 1 tablespoon  olive oil
  • 2 teaspoon coriander

For Tomato Sauce

  • 1 lb ripe tomatoes
  • 2 small onions
  • 5 garlic cloves
  • 2 teaspoon salt
  • 2 teaspoon pepper
  • 2 tablespoon oil
  • 2 tablespoon tomato paste
  • 1 tablespoon coriander
  • 1 teaspoon cumin

For Onion Crisps

  • Canola oil
  • 1 small onion
  • 2 tablespoon flour

Instructions
 

For Lentils and Rice

  • In a large pot, bring 3 cups of water to a boil
  • Once boiling, add brown lentils, cumin, salt and pepper to the water
  • Lower heat to low-medium, cover with a lid, and let lentils simmer for 15-20 minutes
  • Remove lid, add 2 cups of water, and turn heat to medium-high heat
  • Once water is boiling again, add rice, turn down the temperature to low, and cover with a lid
  • After 15-20 minutes (or rice is cooked) remove lentil and rice mixture from heat and set aside

For Pasta

  • Cook the pasta per directions on the packaging, strain, and set aside

For Chickpeas

  • In a sauté pan, heat oil
  • Once oil is hot, add coriander to oil and stir
  • Add chickpeas and stir, once warm, set aside

For Tomato Sauce

  • In a food processor, combine all tomatoes, 1 small onion, 2 garlic cloves, salt and pepper
  • Strain the tomato mixture, releasing all the juice, set aside
  • Discard the pulp
  • In a saucepan, heat oil on medium heat
  • Add in onions and garlic and cook until onions are translucent and beginning to brown on the edges
  • Stir in tomato paste and combine
  • Add white vinegar to saucepan and stir until combined
  • Add strained tomato sauce, bring to a boil, and then reduce to simmer for 10-15 minutes or until sauce thickens

For Crispy Onions

  • In a deeper sauté pan, heat canola oil to approximately 365 degrees Fahrenheit
  • Slice onions into thin strips and combine in a bowl with flour
  • Once oil is hot, drop onion strips into oil and fry until golden brown
  • Remove onions from oil and set on a cooling rack

Nutrition

Calories: 383kcalCarbohydrates: 50gProtein: 15gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.03gSodium: 4194mgPotassium: 862mgFiber: 14gSugar: 7gVitamin A: 1122IUVitamin C: 25mgCalcium: 150mgIron: 5mg
Keyword Egypitan, Koshari, vegan
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