Opinions often diverge in Egypt, but one thing almost every Egyptian concedes is that Koshari – a unique Egyptian medley of starches – reigns supreme.
In this article, I will not only give you the Egyptian Koshari Recipe, but also some more background information, as well as where and how to get it in Egypt.
Other popular ways to spell Koshari are: Koshary, Kushari or Kushary.
What is Koshari?
Koshary is a delectable, any-time-of-day, year-round whole that is far more addictive than the sum of its humdrum base parts: pasta, rice, and lentils.
The magic finish comes from a spicy tomato-sauce topping and garnish of fried onions, all enhanced by garlic-vinegar or chili.
Koshari is one of the most common Egyptian Foods and kind of like a national dish, like Egyptian Falafel (Tameya).
The history of Koshari
This cheap, filling and healthy national dish is so popular that some restaurants in Eygpt, particularly Cairo, specialize in this alone.
But although Koshary was the first Egyptian fast food, little seems known about its genesis.
Educated conjecture suggests that it may have been created out of poverty – filling fare for people who couldn’t afford meat – or that, as vegan victuals, it was influenced by the vegetarian diet of fasting Coptic Christians.
Whatever the case, meat – such as small pieces of fried liver, chicken or lamb – is now sometimes back in the bowl.
How to order Koshari
Whether purchased in a specialized restaurant or from a street vendor, Koshari is often alone on the menu; you need only say what size you want – small, medium or large.
There’s also usually a choice of sauce: garlic-vinegar or a chili sauce as spicy as it looks. Many locals also squeeze in some lemon.
Where to get the best Koshari
For the best Koshari in Cairo, visit Abou Tarek Restaurant in Downtown. You can also book a 5-hour guided street food tour around Cairo and learn more about Egyptian cuisine and flavors.
Koshari Recipe
Koshari Recipe
This Koshary recipe serves 8 people.
Ingredients
- FOR THE TOMATO SAUCE, YOU WILL NEED:
- 3 tbs olive oil
- 1⁄2 cup onion, finely chopped
- 4 garlic cloves, chopped
- 400g (14oz) tomato puree
- 3⁄4 tsp ground cinnamon
- 1⁄2 tsp ground cumin
- 1⁄2 tsp salt
- 1⁄4 tsp ground black pepper
- 1⁄4 tsp chili flakes
- FOR THE KOSHARI ITSELF, YOU WILL NEED:
- 1 cup rice (long-grain)
- 1 cup lentils (brown or black)
- 1 cup chickpeas, cooked
- 2 tbs white vinegar
- 1⁄2 tsp ground cumin
- 1⁄2 tsp garlic powder
- 8 tbs olive oil
- 11⁄2 cups onion, sliced
- 1 cup pasta (small macaroni or vermicelli broken into small pieces)
Instructions
How to cook the Tomato Sauce:
1. Heat the oil and onions on a medium flame until they are golden brown.
2. Stir in the garlic and cook for two minutes.
3. Add the tomato puree, cinnamon, cumin, salt, pepper, and chili flakes. Increase the heat a bit and let simmer uncovered, until the sauce thickens (ca. 15–20 minutes).
How to cook the Koshari:
1. Simultaneously, but in different pots, cook the rice and the lentils. The lentils should simmer, covered, until tender (20–30 minutes); then, use a strainer to remove the lentils (leaving the lentil water in the pot), placing them directly into a mix of the vinegar, cumin, and garlic powder.
2. Heat the oil on a medium flame; add the onions and cook, de-glazing as necessary, until they are light brown. Remove from the oil and drain on paper towel.
3. Stir the uncooked pasta into the same oil used for cooking the onions; saute pasta until lightly browned, then place in the used lentil water, bring back to a boil and cook until tender. Shortly before everything is finished, heat up the ready-cooked chickpeas.
4. Assemble the Koshari in eight bowls: lay down a base of rice, add a blanket of pasta with a few browned onions, and then a cover of lentils and chickpeas. Spoon the tomato sauce on top and trim with a few more onions.
Et voilà, a full portion of carbs that will keep you filled for a long time! Bon appetit!
Notes
Tip: Personally, I love to balance the spices with some added yogurt on the side. That’s not customary in Egypt, but if you cook Koshari at home you could give it a try 🙂
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 310Total Fat 20gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 16gCholesterol 0mgSodium 223mgCarbohydrates 28gFiber 5gSugar 5gProtein 7g
Nutrition information isn’t always accurate.
Pin this KOSHARY RECIPE for later:
Other Egyptian Recipes:
Egyptian Falafel Recipe (Tameya)
13 Traditional Egyptian Food Favorites
Learn more about cooking Egyptian Food
These books will help you learn more about Egyptian cuisine, whether it's history, traditional dishes for holiday or a collection of authentic recipes.
My Egyptian Grandmother's Kitchen: Traditional Dishes
Drawing on the traditional recipes the author learned from her grandmother and other members of her generation,
this book offers a surprising range of sumptuous recipes and unusual flavors that are part of Egypt’s millennia-long cultural heritage.
She also reveals the historical depth of the national cuisine, beginning with a section on food and wine-making techniques used by the ancient Egyptians.
Authentic Egyptian Cooking: From the Table of Abou El Sid
Abou El Sid is one of Cairo’s most famous restaurants, and has become well known for its authentic Egyptian dishes.
The restaurant now presents more than 50 of its most classic recipes in a cookbook for the enjoyment of home cooks all over the world.
Feast: Food of the Islamic World
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In Feast, award-winning chef Anissa Helou
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Egyptian Cooking: Taste Of Ancestors (Recipes with their stories and histories)
If you want to know about Egyptians and their food etiquette as well as the origin of their famous dishes, this one might be for you.
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If you’re traveling to Egypt, be sure you make the most of your trip by reading my other articles. I’ve been based here since 2016 and learned a lot that will help you 🙂
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