Egyptian koshari: A vegetarian street food guide
Koshari, an Egyptian street food favorite, is a hearty vegetarian mix of lentils, rice, pasta, and spicy tomato sauce, topped with crispy onions. Born in the 19th century, it's now a staple comfort food in Egypt, showcasing the nation's diverse culinary influences. This nutritious dish also reflects Egypt's rich cultural heritage. Ready to make this delicious meal? Let's start cooking.
Gather the following ingredients
For Koshari, gather one cup basmati rice, one cup brown lentils, half a cup small pasta (e.g., elbow macaroni), two sliced large onions, two cups tomato sauce, one teaspoon garlic paste, one teaspoon cumin powder, half a teaspoon chili powder (to taste), salt to taste, four tablespoons oil for frying onions, and two for cooking. Garnish with lemon wedges and parsley.
Cooking lentils and rice
Start by rinsing the brown lentils under cold water until the water runs clear. In a medium-sized pot, add the lentils and cover them with water by about two inches. Bring to a boil then reduce heat to simmer. Cook until tender but not mushy—about 20 minutes. In another pot, cook basmati rice according to package instructions until fluffy. Set both aside once done.
Preparing pasta and sauce
Cook the pasta al dente according to package instructions; drain and set aside. Meanwhile, for the sauce, heat two tablespoons of oil in a pan over medium heat, add garlic paste, stirring until fragrant—about one minute. Add tomato sauce along with cumin powder, chili powder, salt, stirring well. Combine well, let it simmer on low heat for about 10 minutes or until thickened slightly.
Frying onions & assembling koshari
Heat four tablespoons of oil in a frying pan over medium-high heat. Add thinly sliced onions, frying until crispy and golden. Drain on paper towels. Mix cooked lentils, rice, and pasta in a large bowl. Pour spicy tomato sauce over, tossing gently for even distribution. Top with crispy onions, garnish with lemon wedges and parsley. Serve warm and enjoy immediately.
