Koshari is an Egyptian kind of pelau rice that involves three stages of preparation. It’s a hearty, comforting food prepared by layering ingredients of basmati rice, macaroni, tomato sauce, chickpeas, and crispy fried onions.
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How to Make the Authentic Egyptian Koshari
Description
Koshari is an Egyptian kind of pelau rice that involves three stages of preparation. It’s a hearty, comforting food prepared by layering ingredients of basmati rice, macaroni, tomato sauce, chickpeas, and crispy fried onions.
Background and Origin
Koshari is Egypt’s national dish and one of its most iconic street foods.
The word “Koshari” is thought to come from the Indian word “khichri,” a dish of lentils and rice. Indian soldiers serving with the British army brought the concept with them to Egypt.
Egyptians, ever resourceful and creative, adapted the idea using local ingredients and influences, adding macaroni introduced by the Italians.
Decades ago, koshari was just a meal of the working class, affordable to prepare and incredibly filling. Over time, it gained widespread popularity, evolving into a national staple sold in homes, street carts, and dedicated koshari restaurants across the country.
Koshari is served alongside tomato sauce, chickpeas, and fried onions.
Ingredients
For Spice Mix
For the tomatoes sauce
Instructions
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How to Prepare Egyptian Koshari
- For the spice mix, take a small bowl and add the cumin seed powder. Add the red chili pepper and sweet paprika for a sweet flavor. Also, add the coriander powder, nutmeg, and black pepper. Mix them with a spoon and set aside.
- In a saucepan, put two tablespoons of olive oil to boil on medium heat. Stir fry the cinnamon stick and the bay leaf. Add the minced garlic and onion and sauté for 2 minutes. Sprinkle some salt, and stir until the onions are translucent.
- Soak the basmati rice in cold water for 20 minutes. Set aside.
- Add the blended tomatoes to the sautéed onions and stir. Allow it to simmer for two minutes, then add two tablespoons of the spice mix. Allow the tomato sauce to cook on low heat for 8 minutes. Set aside.
- In a cooking pot, boil 2 cups of water. Add some salt for taste and the remaining spice mix. Once the water boils, wash and add the basmati rice.
- Allow the rice to boil without covering it. Once the rice absorbs the water, cover the pot and lower the heat. After 5 minutes, swirl some olive oil into the rice for a fantastic flavor.
- Scoop a layer of rice onto a plate, add some boiled macaroni on top of the koshari, spreading it nicely. Layer some tomato sauce on top of the macaroni. Top it up with the boiled sprouted Masoor, followed by boiled chickpeas and fried crispy onions.
- Yummy! Your koshari is ready!
Video credit: Rajshri Food–YouTube
Note
Tips for Preparing Koshari
- Discard the cinnamon stick and bay leaf before serving.
- You can use lentils as an addition or subtraction to chickpeas.
- Garnish with a splash of vinegar-chili dressing for tangy-hot flavor.
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Koshari has become a symbol of Egyptian identity and culinary pride, enjoyed in homes, restaurants, and bustling street corners across the country.
Despite its humble ingredients, the flavor is bold, layered, and deeply satisfying—a meal you’ll enjoy at any time, any day!
Happy cooking.
