Kosheri Recipe: Egypt's National Dish Made Simple

Ingredients

• 1 cup Dry Chickpeas (soaked overnight, then drained)
• 6 cups Water (for soaking and cooking chickpeas)
• 2 tablespoons Sea Salt (divided – for chickpeas, sauce, rice/lentils, and topping)
• 6 tablespoons Olive Oil (extra‑virgin preferred)
• 3 large Onion (2 for base and topping, 1 for sauce; diced)
• 2 pieces Jalapeño Peppers (sliced with seeds for heat)
• 4 cloves Garlic (minced)
• 4 medium Tomatoes (diced (or 2 cups canned diced tomatoes))
• 1 teaspoon Ground Coriander
• 1 teaspoon Paprika
• ½ teaspoon Crushed Red Pepper
• ½ teaspoon Black Pepper (freshly ground)
• 1 cup Long Grain Rice (rinsed)
• 1 cup Brown Lentils (dry, rinsed)
• 1 teaspoon Ground Cumin
• 1 cup Elbow Macaroni (dry)
• 1 tablespoon White Vinegar
• ½ cup All-Purpose Flour (for coating fried onions)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Soak Chickpeas Overnight

   Place 1 cup dry chickpeas in a large bowl, cover with plenty of water, and let sit at room temperature overnight (about 12‑14 hours).

   Time: PT5M

2. Cook Chickpeas

   Drain and rinse the soaked chickpeas. Transfer to a large pot, add 4‑5 cups fresh water and 1 ½ tsp sea salt. Bring to a boil, skim foam, then reduce to medium, partially cover the lid and simmer for about 2 hours, or until fork‑tender. Do not stir; keep water level above the beans.

   Time: PT2H

   Temperature: medium heat

3. Prepare Tomato‑Onion Sauce

   In a pan, heat 2 tbsp olive oil over medium heat. Add 1 diced onion, 2 sliced jalapeños (seeds included), and 4 minced garlic cloves. Sauté until fragrant, about 5 minutes. Add 4 diced tomatoes, 1 tsp ground coriander, 1 tsp paprika, ½ tsp crushed red pepper, ½ tsp sea salt, and ½ tsp black pepper. Stir well.

   Time: PT10M

   Temperature: medium heat

4. Simmer Sauce

   Reduce heat to medium, partially cover the pan, and let the sauce cook for at least 45 minutes, stirring occasionally. The mixture should thicken and the flavors meld.

   Time: PT45M

   Temperature: medium heat

5. Blend Sauce

   Remove the pan from heat and use an immersion blender to puree the sauce until smooth. Set aside.

   Time: PT5M

6. Fry Base Onions

   In a clean pan, heat 2 tbsp olive oil over medium heat. Add 1 diced onion, season with ½ tsp sea salt and a pinch of black pepper, and sauté until translucent, about 4 minutes.

   Time: PT4M

   Temperature: medium heat

7. Cook Rice and Lentils

   Add 1 cup rinsed long‑grain rice to the onions, stir to coat, and let sit 1 minute. Add water so it sits about ¼ inch above the rice (≈2 cups). Add 1 cup brown lentils and 1 tsp ground cumin, stir gently. Bring to a boil, then lower heat, cover, and simmer for 40 minutes. Stir gently at the 30‑minute mark.

   Time: PT40M

   Temperature: low heat

8. Cook Elbow Macaroni

   While the rice‑lentil mixture simmers, bring a pot of salted water to a boil, add 1 cup elbow macaroni, and cook according to package directions (usually 8‑10 minutes) until al dente. Drain and set aside.

   Time: PT10M

   Temperature: boiling

9. Fry Crispy Onions

   Toss 1 diced onion in ½ cup flour, shaking off excess. In a skillet, heat 2 tbsp olive oil over medium‑high heat and fry the coated onions until deep golden and crisp, about 5 minutes. Transfer to paper towels to drain.

   Time: PT5M

   Temperature: medium‑high heat

10. Season Chickpeas

    When the chickpeas are tender, drain them and return to a bowl. Add 1 tbsp white vinegar, ½ tsp sea salt, and a pinch of black pepper. Mix thoroughly.

    Time: PT3M

11. Assemble Koshari

    In a serving dish, create a layer of the rice‑lentil mixture. Top with the cooked macaroni, then spoon generous amounts of tomato sauce over the pasta. Add a handful of seasoned chickpeas, sprinkle the crispy fried onions, and garnish with chopped fresh parsley. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

110 g

Fat

12 g

Fiber

12 g