How to make authentic Egyptian Koshari l step by step guide

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are more affordable and convenient.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes are budget-friendly and versatile.

macaroni

🥗Healthier: whole wheat pasta

💰Cheaper: any pasta shape

Any pasta shape can work in this dish.

Slice two large onions as uniform as possible.

Coat onions with two heaping spoons of cornstarch and mix.

Deep fry the onion slices in oil until they are blondish brown, in batches.

Place fried onions on kitchen paper and sprinkle with salt.

Set fried onions aside.

Use the infused onion oil to sauté a diced onion.

Add four minced cloves of garlic and one tablespoon of coriander powder to the sautéed onion.

Add three tablespoons of white vinegar and let it evaporate for a minute.

Add two cups of blended tomatoes and two tablespoons of tomato paste.

Season with salt and black pepper, then simmer and cover for about 10 minutes.

For chili garlic vinegar, add two tablespoons of minced garlic and chili to a cup of boiling water and let it infuse.

Add the juice of six limes, a cup of white vinegar, salt, pepper, and a teaspoon each of cumin and coriander powder.

For chili oil, mix two or three teaspoons of chili powder with onion oil, add two scoops of salsa, and let it reduce.

Boil spaghetti and baby macaroni, then drizzle with onion oil to prevent sticking.

Toast vermicelli noodles in onion oil until they change color.

Add one cup of Egyptian short grain rice and toast with vermicelli for a couple of minutes.

Add one and a half cups of soaked brown lentils and enough water to cover the rice.

Season with salt, pepper, cumin, and coriander powder, then cook on low heat for about 15 minutes.

Assemble the dish with rice, crispy onions, spaghetti, tomato salsa, chickpeas, and more crispy onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens