📝 About This Recipe
Koshary is the pulsating heart of Egyptian street food, a legendary plant-based powerhouse that defies logic by combining lentils, rice, and pasta into one harmonious bowl. This iconic dish is a masterclass in textures, topped with a zesty, spiced tomato sauce, a tangy garlic-vinegar 'Dakka,' and a mountain of shatteringly crisp fried onions. It is a hearty, protein-packed celebration of humble pantry staples transformed into a culinary masterpiece.
🥗 Ingredients
The Grains and Pulses
- 1 cup Brown or Green Lentils (rinsed and picked over)
- 1.5 cups Basmati or Medium-Grain Rice (rinsed until water runs clear)
- 1 cup Elbow Macaroni (dry)
- 1/2 cup Vermicelli Noodles (broken into small pieces)
- 1 can Canned Chickpeas (15 oz, drained and rinsed)
- 1 cup Vegetable Oil (for frying onions)
The Crispy Onions (Warda)
- 3 pieces Large Onions (halved and thinly sliced into rings)
- 2 tablespoons Cornstarch (for extra crunch)
- 1/2 teaspoon Salt
The Spiced Tomato Sauce
- 2 cups Tomato Sauce (plain canned sauce or crushed tomatoes)
- 4 cloves Garlic (minced)
- 2 tablespoons White Vinegar
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
The Garlic Vinegar (Dakka)
- 4 cloves Garlic (pressed or finely mashed)
- 1/4 cup White Vinegar
- 1/2 cup Warm Water
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Salt
👨🍳 Instructions
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1
Toss the sliced onions with cornstarch and a pinch of salt. In a large skillet, heat 1 cup of vegetable oil over medium-high heat. Fry the onions in batches until they are deep golden brown and crispy. Remove with a slotted spoon to a paper towel-lined plate. Save that flavorful onion oil!
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2
In a medium pot, combine the lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender but still holding their shape. Drain and set aside.
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3
In a separate pot, boil salted water and cook the elbow macaroni according to package instructions until al dente. Drain and toss with 1 tablespoon of the reserved onion oil to prevent sticking.
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4
To make the rice: Heat 2 tablespoons of the onion oil in a pot over medium heat. Add the broken vermicelli and sauté until it turns a dark golden brown (watch closely as it burns quickly).
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5
Add the rinsed rice to the vermicelli, stirring for 1 minute to toast the grains. Add 2.5 cups of water and salt. Bring to a boil, then cover and simmer on low heat for 15 minutes. Turn off heat and let it steam for 5 minutes.
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6
Prepare the tomato sauce: In a saucepan, heat 1 tablespoon of onion oil. Sauté the minced garlic until fragrant. Add the tomato sauce, vinegar, cumin, coriander, and chili flakes. Simmer for 15-20 minutes until thickened.
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7
Prepare the Dakka (Garlic Vinegar): In a small bowl or jar, whisk together the mashed garlic, vinegar, warm water, cumin, and salt. This is the 'soul' of the dish and provides the necessary acidity.
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8
Warm the chickpeas in a small pan with a splash of water and a pinch of cumin for 2-3 minutes.
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9
Assemble the masterpiece: Start with a generous base layer of rice and vermicelli. Add a layer of macaroni, followed by a layer of lentils.
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10
Ladle the warm tomato sauce over the top. Sprinkle with a handful of chickpeas.
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11
Crown the dish with a mountain of the crispy fried onions.
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12
Serve the Dakka (garlic vinegar) on the side for guests to drizzle over their own bowl to their liking.
💡 Chef's Tips
The secret to authentic Koshary is using the onion-infused oil for every component—the rice, pasta, and sauce. Don't overcook the lentils; they should have a slight bite (al dente) to contrast with the soft rice. If you want it extra spicy, take a small portion of the finished tomato sauce and stir in extra cayenne pepper to make a 'Shatta' oil. Always rinse your rice thoroughly to remove excess starch; this ensures the grains stay separate and fluffy. Make the onions first! They are the most time-consuming part, and the oil they leave behind is liquid gold.
🍽️ Serving Suggestions
Serve with a side of 'Salata Baladi' (Egyptian green salad with cucumbers, tomatoes, and parsley). Pair with a cold glass of hibiscus tea (Karkadeh) to balance the savory spices. Offer extra lemon wedges on the side for those who love even more citrus brightness. For a true street-food experience, serve in deep bowls and encourage guests to mix all layers together before eating.