Yellow Koshari – Ingredients and Preparation Method

Yellow Koshari – Ingredients and Preparation Method

Yellow Koshari is one of the most popular dishes in the Arab world, prepared in various countries like Saudi Arabia, Egypt, Iraq, and more. Each country has its own version of this dish. It is highly nutritious, containing pasta, lentils, and other beneficial ingredients.

In this article from Arabicook.com, we present the ingredients and preparation method for Yellow Koshari.

Ingredients for Yellow Koshari:

• 1 kilogram of small-sized pasta and 1 kilogram of spaghetti.
• 4 cups of Egyptian rice.
• ½ kilogram of vermicelli.
• ½ kilogram of whole yellow lentils.
• 3 tablespoons of crushed garlic.
• 2 finely chopped onions.
• A pinch of salt and black pepper to taste.
• ½ teaspoon of cumin.
• 1 tablespoon of vinegar.
• 1 can of chickpeas.
• 2 tablespoons of dried coriander.
• ½ kilogram of tomatoes.
• 1 onion, sliced.
• 1 tablespoon of tomato paste.
• 3 tablespoons of vegetable oil (or more if needed).
• Water as needed.

Preparation Method for Yellow Koshari:

1. Cook the pasta:

   • In a large pot, boil ½ liter of water, adding a pinch of salt and a little vegetable oil. Once boiling, add the spaghetti and cook. Do the same for the small-sized pasta.
   • After cooking, drain the pasta and set it aside.

2. Cook the rice and lentils:

   • In another pot, cook the rice with water and oil. After 5 minutes, add the yellow lentils and a pinch of salt. Stir occasionally.

3. Prepare the tomato sauce:

   • Blend the tomatoes with the tomato paste in a blender.
   • In a non-stick (Tefal) pan, heat some vegetable oil and fry the chopped onions until they turn golden. Then, add the blended tomatoes and cook until the sauce thickens. Season with a pinch of salt.

4. Cook the vermicelli:

   • In another pot, cook the vermicelli until golden brown and fully cooked.

5. Prepare the garlic sauce:

   • In a small pot, heat oil and fry the garlic until golden. Add ¼ cup of water and vinegar, and let it boil for 3 minutes. Then, add cumin, coriander, and black pepper.

6. Fry the onions for garnish:

   • Fry the sliced onions until they turn golden to use as garnish.

7. Assemble the Koshari:

   • In a serving dish, start by layering the small-sized pasta, followed by the rice and lentils, then the spaghetti. Pour over the tomato and garlic sauce, followed by the vermicelli.
   • Garnish the dish with chickpeas and the fried onions.