Koshari – Egypt’s Most Famous Street Food

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Koshari – Egypt’s Most Famous Street Food

Koshari is one of the simplest yet most iconic Egyptian dishes, dating back to the 13th century. Known for being affordable, filling, and easy to prepare, it combines lentils, pasta, rice, and chickpeas into a single hearty meal. This makes koshari not only budget-friendly but also nutritionally balanced, as it provides a mix of legumes, proteins, and carbohydrates. In some Arab countries, a similar dish is called “al-Mash.” Today, let’s dive into preparing this authentic Egyptian classic.

Ingredients

Koshari

 

Serves 6 people

For the Lentils:

  • 500 g brown lentils

  • 6 cups water

For the Rice:

  • 500 g rice

  • 40 ml vegetable oil

  • 2 cups water

  • A small handful of vermicelli noodles

For the Pasta:

  • 500 g small pasta (elbow or ditalini)

  • 2 liters boiling water

  • Salt (to taste)

For the Tomato Sauce (Red Sauce):

  • 25 ml oil

  • 4–5 garlic cloves, minced

  • 250 g tomatoes, blended or finely chopped

  • Salt and black pepper (to taste)

  • 10 g sugar

  • A splash of vinegar (optional)

For the Chickpeas:

  • 200 g chickpeas (soaked overnight)

  • 2 cups water

For the Crispy Onions:

  • 2 large onions, thinly sliced

  • Oil for frying

Preparation

Step 1: Cook the Lentils

  • Wash the lentils thoroughly, then place them in a pot with 6 cups of water.

  • Simmer over low heat for about 20 minutes until tender.

  • Drain and season with salt.

Step 2: Cook the Rice

  • Wash the rice well and drain.

  • In a pot, heat the vegetable oil and add the vermicelli, stirring until golden brown.

  • Add the rice, mix well, and pour in 2 cups of water.

  • Simmer over low heat until cooked (about 20 minutes).

Step 3: Cook the Pasta

  • Boil the pasta in salted water for about 20 minutes.

  • Drain and set aside.

Step 4: Prepare the Tomato Sauce

  • Heat the oil in a small pan, then sauté the garlic until fragrant.

  • Add the tomatoes, salt, pepper, and sugar. Stir and cook until thickened.

  • Add a splash of vinegar if desired for extra tang.

Step 5: Fry the Onions

  • Slice the onions thinly and fry in hot oil until golden brown and crispy.

  • Drain on paper towels to remove excess oil.

Step 6: Cook the Chickpeas

  • Place the soaked chickpeas in a pot with 2 cups of water.

  • Boil for about 15 minutes or until tender. Drain and set aside.

Serving

Preparation time: about 50 minutes.

To serve, layer the dish as follows: rice and lentils first, then pasta, followed by chickpeas. Top with the tangy tomato sauce and garnish generously with crispy fried onions.

For extra heat, drizzle with hot chili sauce if you like it spicy.

Enjoy your authentic homemade Egyptian koshari!

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