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How to make authentic Egyptian Koshari l step by step guide

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Indulge in the iconic flavors of Egypt with Koshari, a beloved street food and national dish. Known for its layers of rice, lentils, and pasta, topped with a savory tomato salsa, spicy Daqqa vinegar, and spicy Shatta oil, this plant-based dish offers a delightful symphony of textures and flavors. Perfect for gatherings, Koshari invites everyone to customize their serving to their taste.

Ingredients

For Crispy Onions:
🧅 2 large onions, finely sliced
🥄 2 heaping spoons cornstarch
🛢️ A good amount of oil for frying
🧂 A good pinch of salt, Brand: Al Walia Himalayan Pink Salt

For Tomato Salsa:
🛢️ Onion oil, ~1-2 tablespoons (from frying onions)
🧅 1 medium-sized diced onion
🧄 4 cloves minced garlic
🌿 1 heaping tablespoon coriander powder
🍶 3 tablespoons white vinegar
🍅 2 cups blended tomatoes
🍅 2 tablespoons tomato paste
🧂 A pinch of salt, Brand: Al Walia Himalayan Pink Salt
🌶️ A crack of black pepper

For Chili Garlic Vinegar (Daqqa):
💧 1 cup water, boiling
🧄 2 tablespoons minced garlic and green chili
🍋 Juice from 6 limes
🍶 1 cup white vinegar
🧂 A pinch of salt
🌶️ A crack of black pepper
🌿 1 teaspoon cumin powder
🌿 1 teaspoon coriander powder

For Chili Oil (Shatta):
🌶️ 2 to 3 tablespoons chili powder
🛢️ A bit of onion oil
🍅 2 scoops tomato salsa
💧 A splash of water

For Koshari Base:
🍝 Spaghetti, quantity not specified, broken in half
🍝 A handful of baby macaroni
🛢️ A drizzle of onion oil
🍜 1 cup vermicelli noodles
🍚 1 cup Egyptian short-grain rice, washed thoroughly
🍵 1 to 1.5 cups brown lentils, soaked for at least 1 hour
💧 Enough water to cover rice by ~0.5 cm
🧂 A pinch of salt
🌶️ A crack of black pepper
🌿 1 teaspoon cumin powder
🌿 1 teaspoon coriander powder

For Garnish:
🥫 A sprinkle of soft chickpeas

Instructions

1- Crispy Onions:

Slice the onions uniformly. Mix with cornstarch until evenly coated.
Fry in oil until golden brown and crispy. Drain on kitchen paper and season with salt. Reserve the oil.

2- Tomato Salsa:

Sauté diced onion in reserved onion oil until translucent.
Add garlic and coriander powder, saute until fragrant.
Add vinegar, let evaporate. Stir in blended tomatoes, tomato paste, salt, and pepper.
Simmer covered for 10 minutes.

3- Chili Garlic Vinegar (Daqqa):

Boil water, add minced garlic and chili, steep for minutes.
Off heat, mix in lime juice, vinegar, salt, pepper, cumin, and coriander.

4- Chili Oil (Shatta):

Combine chili powder with onion oil in a saucepan, heat until bubbly.
Mix in tomato salsa and water, reduce heat and thicken.

5- Pasta:

Cook spaghetti and macaroni in salted water, drain.
Coat with a drizzle of onion oil.

6- Rice & Lentils:

Toast vermicelli in onion oil until golden.
Add rice and toast. Add soaked lentils.
Pour water to cover, season.
Once water level drops, cover and simmer on low for 15 minutes.

7- Assembly:

Spoon rice and lentils, mix in crispy onions.
Layer with pasta, top with salsa, chickpeas, and a mound of onions.
Serve Daqqa and Shatta alongside.

Prep Time: 1 hour (includes lentil soaking)
Cook Time: 1 hour (approx.)
Total Time: 2 hours (approx.)
Servings: 4-6 people
Equipment: