Trying Egyptian Koshari at Abou Tarek in Cairo
Trying Egyptian Koshari at Abou Tarek in Cairo! is a easy Egyptian recipe that serves 2. 350 calories per serving. Recipe by Drew Addis on YouTube.
Prep: 5 min | Cook: 26 min | Total: 41 min
Cost: $1.46 total, $0.73 per serving
Ingredients
- 200 g Short Pasta (uncooked, such as elbow macaroni or penne)
- 1 cup Canned Chickpeas (drained and rinsed)
- 1 cup Tomato Sauce (plain canned or homemade)
- 1 medium Onion (thinly sliced)
- 2 cloves Garlic (minced)
- 2 tbsp Olive Oil (extra virgin recommended)
- 1 tsp Ground Cumin (toasted for extra aroma)
- 1 tsp Paprika (sweet paprika)
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
- 2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
Prepare Ingredients
Thinly slice the onion, mince the garlic, and rinse the canned chickpeas under cold water.
Time: PT5M
Cook Pasta
Bring a large pot of salted water to a rolling boil. Add the pasta and cook 8‑10 minutes until al dente. Drain, reserving ½ cup of the cooking water.
Time: PT10M
Temperature: 100°C
Caramelize Onions
Heat the olive oil in a skillet over medium heat. Add the sliced onion and sauté 8 minutes, stirring frequently, until deep golden and slightly crisp.
Time: PT8M
Add Aromatics
Stir in the minced garlic, ground cumin, and paprika. Cook 1 minute until fragrant.
Time: PT1M
Simmer Sauce
Pour in the tomato sauce, add the rinsed chickpeas, and season with salt and pepper. Bring to a gentle simmer and cook 5 minutes, adding a little reserved pasta water if the sauce thickens too much.
Time: PT5M
Combine Pasta and Sauce
Add the drained pasta to the skillet. Toss everything together over low heat for 2 minutes so the pasta absorbs the flavors.
Time: PT2M
Serve
Plate the pasta, garnish with chopped fresh parsley, and serve hot.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 60 g
- Fat
- 6 g
- Fiber
- 8 g
Dietary info: Vegetarian, Vegan, Dairy-Free
Allergens: Gluten, Legumes
Ingredient Substitutions
- Instead of Short Pasta: Spaghetti broken into pieces, Any short pasta
- Instead of Canned Chickpeas: Cooked dried chickpeas, Other canned beans
- Instead of Tomato Sauce: Crushed tomatoes, Passata
- Instead of Onion: Shallots
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Olive Oil: Vegetable oil, Sunflower oil
- Instead of Ground Cumin: Ground coriander
- Instead of Paprika: Smoked paprika
- Instead of Fresh Parsley: Cilantro, Dried parsley (1 tsp)
Equipment Needed
- Large Pot
- Colander
- Skillet
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Measuring Cups
Critical Steps — Do Not Skip
- Cook pasta al dente so it finishes perfectly in the skillet.
- Caramelize the onions until golden but not burnt.
- Simmer the tomato sauce with chickpeas to develop flavor.
Chef Tips from the Video
- Toast the cumin briefly in the dry skillet before adding oil for a deeper flavor.
- Add a pinch of sugar to the tomato sauce if the acidity is too high.
- Garnish with toasted pine nuts for extra texture and authenticity.
Troubleshooting
Pasta becomes mushy.
Cook pasta only al dente and drain promptly. If overcooked, it will continue softening in the sauce.
Sauce is too watery.
Simmer longer to reduce, or add a teaspoon of tomato paste. You can also toss the pasta with a bit more oil to thicken.
Onions burn before turning golden.
Lower the heat and stir frequently. Add a splash of water to de‑glaze if they start to stick.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freezing is not recommended; pasta may become mushy.
Room temperature: Best served hot; can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Prepare the tomato sauce and caramelized onions up to step 5 and refrigerate; reheat before adding pasta.
- Cook the pasta al dente, rinse under cold water, and store; combine with sauce when ready to serve.
Frequently Asked Questions
What is the cultural significance and history of Egyptian Pasta with Chickpeas (Makarona Bechickpeas) in Egyptian cuisine?
Makarona Bechickpeas is a beloved street‑food staple in Egypt, especially in Cairo. It originated in the mid‑20th century when inexpensive pasta was combined with locally abundant chickpeas to create a filling, affordable meal for workers and students.
What are the traditional regional variations of Makarona Bechickpeas in Egyptian cuisine?
In coastal cities like Alexandria, the dish may include a splash of seafood stock or a hint of cumin‑coriander blend, while in Upper Egypt cooks often add a dash of dried chili flakes for heat. Some families also top it with fried eggplant slices.
How is Makarona Bechickpeas traditionally served in Cairo?
It is typically served hot on a large plate, garnished with fresh parsley and sometimes a drizzle of olive oil. Street vendors often accompany it with a side of pickled vegetables or a simple salad of cucumber and tomato.
What occasions or celebrations is Egyptian Pasta with Chickpeas (Makarona Bechickpeas) traditionally associated with in Egypt?
Because it is inexpensive and quick, the dish is popular for everyday meals, but it also appears at informal gatherings, student parties, and during Ramadan evenings as a hearty, energizing option after fasting.
What makes Makarona Bechickpeas special or unique in Egyptian cuisine?
The combination of al dente pasta with protein‑rich chickpeas, sweet caramelized onions, and a bright tomato sauce creates a comforting yet distinct flavor profile that reflects Egypt’s blend of Mediterranean and Middle‑Eastern influences.
What are the most common mistakes to avoid when making Egyptian Pasta with Chickpeas (Makarona Bechickpeas)?
Common errors include overcooking the pasta, burning the onions, and using too much water in the sauce. Keep the pasta al dente, sauté onions on medium heat until golden, and let the sauce reduce to the right consistency.
Why does this Makarona Bechickpeas recipe use toasted cumin instead of raw cumin?
Toasting cumin releases its essential oils, giving the dish a deeper, earthier aroma that matches the street‑food character of the original Cairo version.
Can I make Egyptian Pasta with Chickpeas (Makarona Bechickpeas) ahead of time and how should I store it?
Yes, you can prepare the sauce and caramelized onions up to step 5 and refrigerate them for up to 3 days. Cook the pasta fresh or reheat the stored pasta briefly before tossing with the sauce.
What texture and appearance should I look for when making Makarona Bechickpeas?
The pasta should be firm to the bite, the chickpeas tender, and the onions glossy and deep golden. The sauce should coat the pasta lightly, not pool at the bottom.
How do I know when the Makarona Bechickpeas is done cooking?
When the pasta is al dente, the onions are golden, and the sauce has thickened enough to cling to the pasta after a brief stir, the dish is ready. A quick taste test confirms seasoning.
What does the YouTube channel Drew Addis specialize in?
The YouTube channel Drew Addis focuses on exploring authentic street foods and local dishes from around the world, often tasting and recreating them for home cooks with clear, step‑by‑step tutorials.
How does the YouTube channel Drew Addis's approach to Egyptian cooking differ from other cooking channels?
Drew Addis emphasizes on‑site tasting at famous local eateries, then breaks down the recipes using affordable, easily sourced ingredients, whereas many other channels rely on restaurant‑style plating or exotic ingredients.
Last updated: September 3, 2026
