How to make authentic Egyptian Koshari l step by step guide

Ingredients

• 2 large Large Onion (sliced thin, uniform for frying)
• 2 tablespoons Cornstarch (heaping, coats onion slices)
• 2 cups Vegetable Oil (neutral oil such as canola or sunflower, used for frying and sauces)
• 1 medium Medium Onion (diced for tomato salsa)
• 6 cloves Garlic Clove (minced; 4 for salsa, 2 tbsp minced for chili‑garlic vinegar)
• 1.5 tablespoons Coriander Powder (divided between salsa, chili‑garlic vinegar, and lentils)
• 1 cup White Vinegar (plus 3 tbsp for salsa)
• 2 cups Canned Crushed Tomatoes (blended tomatoes for salsa)
• 2 tablespoons Tomato Paste
• 6 lemons Lemon (fresh juice for chili‑garlic vinegar)
• 2 teaspoons Cumin Powder (divided between chili‑garlic vinegar and lentils)
• 3 teaspoons Chili Powder (for chili oil (shata), adjust heat to taste)
• 2 tablespoons Fresh Chili (minced, for chili‑garlic vinegar)
• 200 g Spaghetti (broken into pieces)
• 100 g Baby Macaroni
• 0.25 cup Vermicelli Noodles (toasted with oil until golden)
• 1 cup Short‑Grain Rice (Egyptian short‑grain, washed thoroughly)
• 1.5 cups Brown Lentils (soaked at least 1 hour)
• 0.5 cup Cooked Chickpeas (soft, for garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare and Fry Onions

   Slice the two large onions as uniformly thin as possible. Place the slices in a bowl, sprinkle two heaping tablespoons of cornstarch over them and toss until the slices are lightly coated. Heat about 1½ inches of vegetable oil in a large frying pan over medium‑high heat; when the oil shimmers, fry the onion slices in batches until they turn a blondish‑brown color, about 3‑4 minutes per batch. Transfer to kitchen paper towels, season with a pinch of salt, and set aside.

   Time: PT15M

   Temperature: Medium‑high

2. Make Tomato Salsa

   In the same pan (using the onion‑infused oil), sauté the diced medium onion until translucent, about 3 minutes. Add the minced garlic and a heaping tablespoon of coriander powder; stir until fragrant, 1 minute. Add 3 tablespoons white vinegar and let it evaporate for about 1 minute. Stir in the blended tomatoes and tomato paste, season with salt and a crack of black pepper. Reduce heat to low, cover, and simmer for 10 minutes until the sauce thickens.

   Time: PT15M

   Temperature: Low

3. Prepare Chili‑Garlic Vinegar

   In a small saucepan, combine 2 tablespoons minced garlic, 2 tablespoons minced fresh chili, and 1 cup boiling water. Let infuse for 2 minutes, then add the juice of six lemons, 1 cup white vinegar, a pinch of salt, pepper, 1 teaspoon cumin, and 1 teaspoon coriander powder. Stir and let sit for at least 10 minutes (longer for stronger flavor).

   Time: PT7M

4. Make Chili Oil (Shata)

   Mix 3 teaspoons chili powder with a splash of the onion‑infused oil in the pan. Heat over medium until the mixture bubbles, about 1 minute. Add 2 tablespoons of the prepared tomato salsa and a splash of water; reduce until thick and glossy, about 3‑4 minutes.

   Time: PT5M

   Temperature: Medium

5. Cook Pasta and Macaroni

   Bring a large pot of salted water to a boil. Add the broken spaghetti and baby macaroni; cook until al dente, about 8‑10 minutes. Drain, return to the pot, drizzle with a little onion oil and toss to coat so the noodles stay glossy and separate.

   Time: PT10M

   Temperature: Boiling

6. Toast Vermicelli and Rice

   In a clean saucepan, heat a tablespoon of onion oil over medium. Add the vermicelli noodles and stir until they turn golden, about 2 minutes. Add the washed short‑grain rice, stir for another 2 minutes to toast the rice with the vermicelli.

   Time: PT4M

   Temperature: Medium

7. Cook Lentils with Rice

   Add the soaked brown lentils to the rice‑vermicelli mixture. Pour in enough water to just cover the rice and lentils (about 1½ times the volume). Season with salt, pepper, 1 teaspoon cumin, and 1 teaspoon coriander powder. Bring to a gentle boil, then reduce heat to the lowest setting, cover, and simmer for 15 minutes until the rice is fluffy and the lentils are tender.

   Time: PT15M

   Temperature: Low

8. Assemble Koshari Bowls

   In each serving bowl, place a generous scoop of the rice‑lentil mixture. Top with a handful of the glossy pasta‑macaroni blend, then add a spoonful of tomato salsa, a sprinkle of soft cooked chickpeas, and a good amount of the crispy fried onions. Drizzle with chili‑garlic vinegar and finish with a drizzle of the chili oil (shata). Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

15 g

Carbohydrates

110 g

Fat

14 g

Fiber

12 g