1. Recipes

How to Make Koshary - A Step-by-Step Guide

Koshary is a traditional Egyptian dish that is beloved by all who try it. It is a hearty, flavorful, and satisfying meal that is a staple in Egyptian cuisine. This dish is a combination of rice, lentils, pasta, and a spicy tomato sauce, and it is often topped with caramelized onions and chickpeas. The blend of flavors and textures in koshary is truly something special, and it is no wonder why this dish has been popular in Egypt for generations.

One of the things that makes koshary so u...

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Ingredients

  • 1 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
  • ¼ cup red wine vinegar
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cayenne pepper
  • ½ teaspoon ground cumin
  • ½ (16 ounce) package ditalini pasta
  • 1 ½ cups short-grain rice, rinsed
  • cold water, to cover
  • 1 ½ cups dark brown lentils
  • water to cover
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 yellow onion, minced
  • 3 cloves garlic, minced
  • 1 (14 ounce) can crushed tomatoes
  • 1 tablespoon butter
  • 3 cups chicken stock
  • 1 (3 ounce) can French-fried onions

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 20 mins
  • Servings: 8

  • Combine chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.
  • Bring a pot of lightly salted water to a rolling boil. Cook pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
  • Combine rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
  • Meanwhile, combine lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and simmer until tender, about 30 minutes. Drain.
  • Heat olive oil in a saucepan over medium-high heat; cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes. Add crushed tomatoes; season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
  • Melt butter in a pot over medium-high heat; add rice, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour in chicken stock and bring to a boil. Season with salt and pepper; reduce heat to low, cover, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
  • Mix rice and lentils together on a large serving platter. Spread cooked pasta over the rice and lentil mixture. Serve with marinated chickpeas, tomato sauce, and French-fried onions.

    • Nutrition

    498 cal.

    • Total Fat: 10g
    • Saturated Fat: 3g
    • Cholesterol: 4mg
    • Sodium: 797mg
    • Total Carbohydrate: 84g
    • Dietary Fiber: 13g
    • Total Sugars: 4g
    • Protein: 18g
    • Vitamin C: 11mg
    • Calcium: 75mg
    • Iron: 7mg
    • Potassium: 713mg

    Categories

    Rice recipes
    Vegetarian recipes
    Egyptian recipes
    Comfort food recipes