koshari recipe /kushari /arabic rice recipe /koshari egyptian recipe /

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are more affordable and still provide protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

macaroni

🥗Healthier: whole wheat pasta

💰Cheaper: elbow macaroni

Whole wheat pasta is healthier while elbow macaroni is often cheaper.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes are cost-effective and can be used to make sauce.

Boil chickpeas (kabuli chana) and keep aside.

Boil macaroni and keep aside.

Boil spaghetti and keep aside.

Fry onions and keep aside.

Boil lentils (masoor dal) with salt until 90% cooked and retain the water.

In a pot, heat 2 tablespoons ghee, add 1 cup of bulgur wheat, and roast until golden.

Add 2 cups of soaked Egyptian rice to the bulgur and sauté for 2 minutes.

Add the reserved lentil water and additional water (double the amount of rice).

Season with salt and black pepper, then cover and cook on low flame until rice is done.

Prepare sauce by heating 1 tablespoon oil, sautéing chopped garlic for 2-3 minutes, then adding 4 pieces of fresh tomato paste.

Season the sauce with salt, 1 teaspoon cumin powder, and 1 teaspoon paprika powder, and cook until thickened.

Add 1 teaspoon sugar and 1 tablespoon white vinegar to the sauce, then cook for another 2-3 minutes.

Check rice after 30 minutes; it should be fluffy and not sticky.

Arrange the boiled chickpeas, fried onions, and sauce on top of the rice before serving.

Cooking Techniques

Equipment Needed

Spice Level: