How To Make Koshari | Koshari Recipe | Kushari | Arabic Food

Soak the Egyptian rice for 30 minutes.

Soak the brown lentils in hot water for 30 minutes.

In a pot, heat 5 cups of water and add the soaked brown lentils, cooking until tender.

In a separate pot, heat 1/3 cup of cooking oil/ghee and add the vermicelli, toasting it until golden brown.

Add the soaked Egyptian rice to the pot with vermicelli, along with the lentils and enough water to cook the rice.

Season with salt and 1 teaspoon of cumin powder, cooking until the rice is done.

In another pot, heat 2 tablespoons of oil and cook the macaroni with 1 tablespoon of salt until al dente.

For the sauce, heat olive oil in a pan, add the chopped onion and garlic, sautéing until translucent.

Stir in the tomato paste, blended tomatoes, and spices including black pepper, cumin, arabic mix spice, paprika, chilli flakes, and salt.

Add vinegar to the sauce and let it simmer.

Fry the two large onions until crispy for garnish.

Serve the Koshari topped with fried onions and boiled chickpeas.

Dietary

Allergens