Koshari

About This Recipe

Koshari (كشري) is Egypt's national dish and one of the greatest examples of street food in the world. It is a remarkable construction of four different carbohydrates — white rice, brown lentils, short-cut macaroni and chickpeas — layered in a bowl and topped with a deeply spiced tomato sauce fragrant with coriander and cumin, a sharp garlicky vinegar dressing (dakka), and a crown of crispy caramelised fried onions. The combination sounds improbable but is completely addictive. Koshari was introduced to Egypt in the nineteenth century, likely influenced by the Indian khichdi and British rice-and-lentils dishes brought during the colonial period, and then transformed over generations into something uniquely Egyptian. Koshari stalls (kosharia) are found on every street corner in Cairo, their owners ladling out bowls with extraordinary speed to queues that never diminish.

Ingredients

Serves 4

• 200 gwhite rice(rinsed)
• 200 gbrown lentils(rinsed)
• 150 gshort macaroni or elbow pasta
• 240 gcooked chickpeas(drained (1 can))
• 3 largeonions(thinly sliced into rings)
• 400 gcanned crushed tomatoes
• 4 clovesgarlic(minced)
• 1 teaspoonground cumin
• 1 teaspoonground coriander
• 0.5 teaspooncayenne pepper
• 3 tablespoonsred wine vinegar
• 4 tablespoonsvegetable oil(divided, plus oil for deep-frying onions)
• 1 teaspoonsalt

Instructions

1. 1

   Cook the lentils

   Place the lentils in a pot with plenty of water. Bring to a boil and cook for 20–25 minutes until tender but not mushy. Drain and set aside. Season with salt.

2. 2

   Cook the rice

   In a separate pot, cook the rice according to package instructions with a little salt and a drizzle of oil. Fluff and set aside.

3. 3

   Cook the macaroni

   Cook the macaroni in salted boiling water until al dente. Drain and toss with a drop of oil to prevent sticking.

4. 4

   Make the crispy onions

   Toss the sliced onions in a pinch of salt and coat lightly in flour. Heat about 1cm of vegetable oil in a large frying pan over medium-high heat. Fry the onions in batches, turning, until deep golden and crispy. Drain on paper towels. They will crisp further as they cool.

   The crispy onions are the most important garnish — make more than you think you need, as they are irresistible.

5. 5

   Make the tomato sauce

   Heat 2 tablespoons of oil in a saucepan. Add half the garlic and cook for 30 seconds. Add the crushed tomatoes, half the cumin, half the coriander and the cayenne. Season with salt. Simmer for 15 minutes until thickened.

6. 6

   Make the dakka (vinegar sauce)

   Stir together the remaining garlic, remaining cumin, remaining coriander, vinegar and 2 tablespoons of oil with a pinch of salt. This sharp, pungent dressing is served alongside for diners to drizzle to taste.

7. 7

   Assemble and serve

   In each bowl, layer rice, then lentils, then macaroni, then chickpeas. Spoon generous tomato sauce over the top. Pile on the crispy onions. Serve with the dakka on the side for each diner to add to their liking.

Variations

• •

  Some Cairo versions add a layer of fried vermicelli noodles mixed into the rice.

• •

  Add extra harissa to the tomato sauce for a spicier version popular in some Egyptian households.

Storage

Store each component separately in the fridge for up to 4 days. Assemble fresh when serving to maintain textures.

Frequently Asked Questions