How to Make Koshari

Koshari is one of the tastiest and most famous Egyptian dishes. Here is how to make it the traditional way, with the special tomato sauce and koshari dukkah. We hope you enjoy it and try it yourself.

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4 servingsBack to recipePasta and noodles

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Prep checklist

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1 cup Egyptian rice1 cup lentils1 cup vermicelli1 cup chickpeas2 garlic cloves for boiling the chickpeas1 teaspoon ground cumin for boiling the chickpeasa squeeze of lemonhalf a box of long pastahalf a box of small pasta3 large onionsoil1 teaspoon ground cumin1 teaspoon dried coriander1/4 teaspoon black peppersalt to taste

Tomato sauce

1 head of garlic1 teaspoon ground cumin1 teaspoon dried coriander1/2 teaspoon paprikahot pepper powder to taste - optional3 tomatoes, pureed1 tablespoon tomato paste1 tablespoon sweet pepper molasses1 cup white vinegar

Dakka sauce

half a head of garlic, crushedoil (the one used to fry the onions)1/2 cup lemon juice1/2 cup vinegarhot pepper to taste

Step 1

Soak the chickpeas overnight, then the next day boil them with a little baking soda, plenty of water, 1 tablespoon of ground cumin, and 2 cloves of garlic.

Cooking notes

Pumpkin with Meat and Tomatoes
Pasta Salad with Kidney Beans

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