The BEST Koshari in the world

Egyptian Vegan Street Food

by Middle Eats
The BEST Koshari in the world Egyptian Vegan Street Food

Koshari is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Koshari is Egyptian Vegan Street Food and the National Dish of Egypt. I’m going to show you how to make the best koshari in the world. Better than you’d find it on any street corner in Cairo.

  • The BEST Koshari in the world Egyptian Vegan Street Food
  • The BEST Koshari in the world Egyptian Vegan Street Food
  • The BEST Koshari in the world Egyptian Vegan Street Food
  • The BEST Koshari in the world Egyptian Vegan Street Food

Follow along with the 📝 recipes below👇🏾👇🏾

The BEST Koshari in the world Egyptian Vegan Street Food
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Koshari

Rating: 5.0/5
( 1 voted )
Serves: 8 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1200g (42 oz) Chopped tomatoes
  • 250g (8.5 oz) Brown Lentils
  • 250g (9 oz) Ditalini Pasta
  • 225g (8 oz) Dried ChickPeas
  • 175g (6 oz) Medium Grain Rice
  • 175g (6 oz) Vermicelli
  • 8 Onions
  • 2 Heads of Garlic
  • 1 Tomato
  • 1 Lemon
  • 10 Tbsp White Vinegar
  • 6 1/2 Tsp Salt
  • 6 tsp Ground Cumin
  • 1 1/2 Tsp Black Pepper
  • 1 Tsp Cayenne Pepper
  • 1 Tsp Ground Coriander

Instructions

To make the chickpeas

  1. Soak your dried chickpeas overnight in a large amount of water
  2. The next day drain your chickpeas and in a large pot boil a large amount of water and add the soaked chickpeas
  3. Add a plum tomato, an onion sliced in half and 2 cloves of garlic to the pot
  4. Add 1 Tsp Cumin, 1 Tsp Salt and 1/2 Tsp Cayenne to the pot and leave to boil for 1-2 hours

To make the Lentils

  1. Add 2 litres or quarts of water to a pot and boil
  2. Add 1 Tsp Salt and 1 Tsp Cumin to the water as well as your lentils
  3. Boil for 30-60 minutes until cooked through but not mushy (aldente)
  4. Strain the lentils using a colander, and keep any lentil water for later

To make the Tomato sauce

  1. Add 4 Tbsp of Oil to a saucepan on medium-high heat
  2. Mince 10 garlic cloves and fry in the pot for a few minutes until fragrant and bubbly
  3. Before the garlic, browns add 4 Tbsp of White vinegar and deglaze the pot
  4. Add 800g of Crushed Tomatoes or Tomato Passata
  5. Season with 1 Tsp salt and 1/4 Tsp Pepper
  6. Allow simmering for 20-30 minutes until thickened

To make the Spicy Tomato sauce

  1. Slice a green chilli into thin circles
  2. Add 4 Tbsp of Oil to a saucepan on medium-high heat
  3. Mince 5 Garlic cloves and fry in the pot with the chillis for a few minutes until fragrant
  4. Add 2 Tbsp of white vinegar and deglaze the pot
  5. Add 400g of chopped tomatoes and simmer for 20 minutes until thick and chunky

To make the Dakkah, Garlic Vinegar sauce

  1. Mince 7 garlic cloves and add to a jug
  2. Add 1/3C White Vinegar, 1/3C water and 1/4C Lemon juice
  3. Add 2 Tsp Cumin, 1 Tsp Coriander, 1/2 Tsp Cayenne pepper and 1/2 Tsp salt and mix to combine

To make the crispy onions

  1. Slice your onions into thin strips against the grain of the onion
  2. Place in a large bowl and add 2 Tsp Cumin, 1 Tsp Black pepper and 2 Tsp salt
  3. Mix thoroughly until all the onion strips have been separated from each other and let sit for 30-60 minutes
  4. Add frying oil to a large pot about 1.5cm or 1/2in deep, when hot add the onion in batches
  5. Fry for 8-12 minutes per batch until golden in colour, remove and place on a paper towel-lined tray, they will continue to darken after removing.
  6. After a few minutes on the tray, move to a second tray with clean paper towels so they do not reabsorb any oil
  7. Fry all the onions except a handful

To make the koshari base

  1. Wash your rice till the water runs clear and allow it to dry for at least one hour
  2. Remove all of the oil from the pot you fried the onions in, except 1/4C
  3. Fry the handful of onions that you kept aside till lightly browned
  4. Add in the vermicelli and fry on high heat for 2-3 minutes until golden brown
  5. Add the dried rice to the vermicelli
  6. Add a few large Tbsp of the regular tomato sauce to the pot
  7. Add 3-4 Tbsp of Dakkah to the pot, mix well
  8. Add the lentil water to the pot, and top up with water until the rice and vermicelli are just barely covered
  9. Bring the pot to a boil and cover, once the water has evaporated from the pot turn the heat down to low
  10. Allow to steam for 20-30 minutes
  11. Cook pasta in heavily salted water till Al dente
  12. Add the cooked pasta to the rice and vermicelli in two parts and mix till evenly combined

To plate the Koshari

  1. Add a generous serving of the koshari base to a platter
  2. Spoon over the tomato sauce across the koshari base
  3. Add a few Tbsp of the Dakkah over the top of the tomato
  4. Sprinkle some of the cooked chickpeas over the top of the dish
  5. Add fried onions to the dish
  6. Serve the chilli sauce on the side and Enjoy
Did You Make This Recipe?
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Chapters
00:00 Intro
01:26 Cooking cumin chickpeas
03:10 Preparing spiced lentils
04:20 Making the Tomato Sauce
05:42 Making the Spicy sauce
06:40 Making Dakkah, Garlic Vinegar sauce
07:22 Perfect crispy onions
09:58 Cooking the rice and pasta
13:12 Combining the Koshari base
14:02 Plating the Koshari
15:25 Taste test and outro

Recipe video


Enjoy

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