Egyptian Koshari Recipe

Preparation time

• Total: Approximately 70 minutes
• Preparation: 40 minutes
• Cooking: 30 minutes

Ingredients

• 1 tablespoon Whole Black Peppercorns
• 1 teaspoon Cardamom Powder (Elaichi)
• 2 tablespoons Paprika powder
• 1 tablespoon Cumin seeds (Jeera)
• 1 tablespoon Coriander (Dhania) Seeds
• 1 teaspoon Cloves (Laung)
• 1 teaspoon Cinnamon Stick (Dalchini) - ground
• 1/4 teaspoon Nutmeg - ground
• 1 cup Rice
• 1 cup Masoor Dal (Whole)
• 1 cup Macaroni pasta - or vermicelli
• 2 Onions - thinly sliced
• 3 cloves Garlic - minced
• 2 cup Vegetable stock - or water to cook
• 1 teaspoon Cumin seeds (Jeera)
• 2 Bay leaves (tej patta)
• Salt - to taste
• 2 tablespoon Extra Virgin Olive Oil
• 1 Onion - chopped
• 2-3 cloves Garlic - minced
• 3 Tomatoes - pureed
• 1 tablespoon Red Wine Vinaigrette
• 1/2 teaspoon Red Chilli flakes
• Salt and Pepper - to taste
• 2 tablespoon Extra Virgin Olive Oil
• 1/2 cup Onion - crispy
• 1/4 cup Kabuli Chana (White Chickpeas) - canned or cooked

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Instructions

1. To begin making the Egyptian Koshari Recipe, first prepare the Baharat spice blend
2. To do this, dry roast the whole spices (excluding nutmeg) in a pan on medium heat, without burning them
3. Cool them down and then grind into a powder in a mixer or coffee grinder, along with ground cinnamon and nutmeg
4. Store in dry, airtight container and use as needed
5. Next, prepare the rice
6. To do this, warm some olive oil in a pan and add washed and drained rice to it
7. Saute the rice for 5 minutes and add the vegetable stock or water and bring it to boil
8. Then, cover the pan and cook on a low heat for 10-15 minutes or until rice is done
9. Meanwhile, wash and soak brown lentils in enough water
10. Cook them in a sauce pan, covered, for 30 minutes in a pan with garlic, cumin and bay leaf and 3 cups of water
11. Alternatively cook in pressure cooker for 3 whistles with the same ingredients
12. Once cooked, add salt and drain completely
13. Set aside until later use
14. Cook the macaroni/vermicelli as per packet instructions in a pot of water and set aside while you prepare the sauce
15. To make the sauce, place a pan on the heat and add some olive oil
16. When it is warm, add the garlic and onions and saute to cook on high heat for 4-5 minutes or until golden brown in color
17. Add the tomato puree, baharat mix, salt, pepper, chilli flakes and red wine vinegar
18. Cook, covered on medium heat for 15-20 minutes
19. Now that all the components are ready, let's assemble the Koshari
20. In a wide serving dish add cooked rice, lentils and macaroni/vermicelli
21. Toss well until combined
22. Serve it into individual bowls or plates, sprinkle some baharat masala over each serving and top with some spicy tomato sauce
23. Add some garbanzo beans and crispy fried onions
24. Serve Egyptian Koshari as a wholesome weeknight meal along with Light And Healthy Spinach Soup

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Other informations

The table below shows servings values and other necessary informations.

• Servings
• Cuisine
• Course
• Diet

• 4
• Mediterranean
• Dinner
• Vegetarian