Koshari Recipe - How to Cook Egyptian Comfort Food

Ingredients

• 0.5 cup White Vinegar (for the tangy sauce)
• 1 tsp Salt (regular table salt)
• 1 tsp Paprika (sweet paprika)
• 1 tsp Ground Coriander (ground, not seeds)
• 0.5 tsp Red Pepper Flakes (optional, adjust to heat preference)
• 3 cloves Garlic (minced for vinegar sauce)
• 2 tbsp Extra Light Olive Oil (for tomato gravy)
• 1 medium Onion (diced for tomato gravy)
• 3 cloves Garlic (minced for tomato gravy)
• 1 can (28 oz) Crushed Tomatoes (no added salt)
• 0.25 cup Water (to rinse the tomato can)
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 0.25 tsp Salt (pinch for tomato gravy)
• 1 cup Medium Grain Basmati Rice (rinsed 3‑4 times)
• 2 tbsp Vegetable Oil (for rice and vermicelli)
• 0.25 medium Onion (diced for rice)
• 0.25 cup Vermicelli (broken into pieces)
• 1 piece Maggi Bouillon Cube (or any chicken/vegetable bouillon)
• 2 cup Warm Water (helps dissolve bouillon)
• 1 cup Sprouted Lentils (rinsed; if not sprouted, soak 20 min first)
• 4 cup Water for Lentils (boiling)
• 1 cup Elbow Macaroni (or corkscrew pasta)
• 1 medium Onion (thinly sliced for topping)
• 0.5 cup Vegetable Oil (for shallow frying onions)
• 1 handful Paper Towels (to drain fried onions)

Instructions

1. Make the Vinegar Sauce

   In a mixing bowl combine 1/2 cup white vinegar, 1 tsp salt, 1 tsp paprika, 1 tsp ground coriander, red pepper flakes to taste, and 3 minced garlic cloves. Stir until the salt dissolves.

   Time: PT5M

2. Prepare the Tomato Gravy

   Heat 2 tbsp extra‑light olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent (about 3 minutes). Add 3 minced garlic cloves and cook 1 minute until fragrant. Pour in the 28‑oz can of crushed tomatoes, add the 1/4 cup water used to rinse the can, then stir in 1 tsp cumin, 1 tsp ground coriander, and a pinch of salt. Bring to a boil, then reduce to medium‑low and simmer, uncovered, for 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: Medium

3. Cook the Rice with Vermicelli

   Rinse 1 cup basmati rice 3‑4 times until water runs clear; drain. In a pot, heat 2 tbsp vegetable oil over medium heat, add 1/4 diced onion and sauté 2 minutes. Break 1/4 cup vermicelli into pieces and add; toast until golden brown (2 minutes). Add the rinsed rice, stir to coat. Dissolve 1 Maggi bouillon cube in 2 cups warm water, pour into the pot, bring to a boil, then lower heat, cover, and simmer 12 minutes until rice is fluffy.

   Time: PT15M

   Temperature: Low

4. Cook the Sprouted Lentils

   Rinse 1 cup sprouted lentils under cold water. Bring 4 cups water to a boil in a separate pot, add the lentils, and cook for 10 minutes until tender. Drain and rinse under cold water to stop cooking.

   Time: PT15M

   Temperature: High

5. Cook the Pasta

   Bring a pot of salted water to a boil, add 1 cup elbow macaroni, and cook al dente (8‑10 minutes). Drain and set aside.

   Time: PT10M

   Temperature: High

6. Fry the Onions for Topping

   Thinly slice 1 medium onion. Heat 1/2 cup vegetable oil in a shallow pan over medium‑high heat. Fry the onion slices until deep golden and crispy (about 5 minutes). Remove with a slotted spoon onto paper towels to drain excess oil.

   Time: PT5M

   Temperature: Medium‑High

7. Assemble the Koshari

   In serving bowls, layer a portion of the rice‑vermicelli mixture, then add a scoop of lentils and a scoop of pasta. Spoon generous tomato gravy over the top, drizzle with the prepared vinegar sauce, and finish with a handful of crispy fried onions.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

110 g

Fat

12 g

Fiber

9 g