Pasta and noodles
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.
Ingredients
Start here, then move straight into the method.
- 1 cup Egyptian rice
- 1 cup lentils
- 1 cup vermicelli
- 1 cup chickpeas
- 2 garlic cloves for boiling the chickpeas
- 1 teaspoon ground cumin for boiling the chickpeas
- a squeeze of lemon
- half a box of long pasta
- half a box of small pasta
- 3 large onions
- oil
- 1 teaspoon ground cumin
- 1 teaspoon dried coriander
- 1/4 teaspoon black pepper
- salt to taste
- Tomato sauce
- 1 head of garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried coriander
- 1/2 teaspoon paprika
- hot pepper powder to taste - optional
- 3 tomatoes, pureed
- 1 tablespoon tomato paste
- 1 tablespoon sweet pepper molasses
- 1 cup white vinegar
- Dakka sauce
- half a head of garlic, crushed
- oil (the one used to fry the onions)
- 1/2 cup lemon juice
- 1/2 cup vinegar
- hot pepper to taste
Method
Follow the cooking sequence without leaving the page.
- 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.
- When the chickpeas are cooked, add a pinch of salt and a squeeze of lemon juice.
- Slice the onions and fry them in plenty of oil until crisp... place the onions on paper towels to absorb the excess oil.
- Take 2 tablespoons of the oil used to fry the onions... stir in the vermicelli until lightly golden, then add the rice and stir as well. Finally add the lentils (pre-boiled or pre-soaked), cumin, dried coriander, black pepper, and salt. Stir briefly, then add water (according to the amount of rice) and stir.
- When the water comes to a boil... reduce the heat, cover the pot, and let the rice and lentil mixture cook.
- Boil the pasta in salted water until cooked.
- Drain the pasta, then add 2 tablespoons of the oil used to fry the onions and mix so the pasta doesn’t stick together.
- Prepare the tomato sauce meanwhile... crush the garlic and sauté it in a little of the onion oil, then add the tomato paste, juiced tomatoes, pepper, cumin, dried coriander, paprika, hot chili powder, and salt and stir.
- When the sauce thickens, add the vinegar, bring it to one boil only, then turn off the heat.
- Prepare the dukkah sauce: sauté the garlic in a little oil until golden, then add the remaining ingredients, adding the vinegar gradually while stirring.
- To serve, spoon the rice and lentil mixture into a serving dish, top with the pasta, then the chickpeas, then the onions. Finally spoon the tomato sauce and dukkah sauce over the top generously, or as desired, and leave the sauces on the side for anyone who wants extra on their plate.
- Serve koshari immediately.
- Also from Ruwayda's delicious recipes, try Pumpkin with Meat and Tomatoes
- Here is also how to make Pasta Salad with Kidney Beans
Recipe tags
Pasta and noodlesEgyptianNut freeEgg freeBoiledLambLegumesPasta
Notes and serving ideas
- Pumpkin with Meat and Tomatoes
- Pasta Salad with Kidney Beans
