Authentic home cooking from Egypt, with US measurements. 
Egyptian Koshari
I made this exactly the way my beloved mom does, but of course, her hands make it taste even better. Wishing her good health and a long life. Happy Mother's Day to my mom and all moms!
Egyptian Koshari
I made this exactly the way my beloved mom does, but of course, her hands make it taste even better. Wishing her good health and a long life. Happy Mother's Day to my mom and all moms!
Open in Cookpad AppSteps
- 1
First, to make the koshari: Sort and rinse the lentils thoroughly. Place them in a pot, cover with water, and let them soak for at least 1 hour. In a cooking pot, heat 3 tablespoons of oil. Slice the onions and fry them, stirring constantly, until very well browned. Remove most of the onions and drain them on paper towels, leaving a small amount in the pot.
- 2
Add about 5 1/2 cups of water (about 1.3 liters) to the onions in the pot, enough to cover the rice and lentils. Add a bouillon cube (if desired), salt, and pepper to taste.
- 3
Drain the lentils and add them to the pot. Bring to a boil for a couple of minutes. Rinse the rice well, then add it to the lentils. Check if you need to add more water. Let the mixture absorb the water, then reduce the heat to low and cook until done.
- 4
Boil the pasta according to package instructions, then drain. Toss with 1 tablespoon of oil to keep the noodles separate and give them a nice shine.
- 5
To make the tomato sauce: Heat 1 tablespoon of oil in a pot. Add 6 cloves of minced garlic and sauté well. Add the blended and strained tomatoes, stir, and season with salt, cumin, and black pepper (use more cumin than pepper). Let the sauce simmer until thickened.
- 6
To make the garlic vinegar sauce (dakka): In a pot, heat 1 teaspoon of oil. Add 4 cloves of minced garlic and sauté without letting it brown. Add 1/2 cup water (about 120 ml) and 1 tablespoon vinegar, and bring to a boil. Add 1/2 teaspoon dried coriander and 1/4 teaspoon chili powder, then add the chopped green bell pepper. Boil, then season with salt, pepper, and cumin. Remove from heat and pour into a serving bowl.
- 7
To serve: Layer the rice and lentils first, then the pasta, then (if you have it) chickpeas, and top with the fried onions. Serve the tomato sauce and garlic vinegar sauce on the side. My mom also makes a chili sauce by mixing chili powder with some of the koshari tomato sauce, but I usually skip the chili. Enjoy!
- 8
My mom also makes chickpeas with koshari by soaking, draining, and boiling them with salt, cumin, and garlic, then serving them with the koshari. My husband doesn't like chickpeas with koshari, though.
- 9
To follow me and see more of my recipes, download the Cookpad app on your phone and follow me and my friends. You'll find everything you need with just one click.
Cooksnaps
Similar Recipes
More Recipes
-
-
-
-
Jacket Potatoes with Cheese Filling
-
Mango Shrikhand - Aamrakhand - Indian traditional desert
-
-
-
-
-
Mango Malai Kulfi - Summer Special Frozen Dessert
-
-
-
Super easy 5 ingredient skillet Halibut
-
-
-
Local nchianwu sauce with boiled yams
Mimosasplace -
-
Henrietta -
-
-
-
-
-
-
