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Koshary

Koshary

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
nooney

nooney

Koshary is pretty much Egypt's staple street food. You can find anything from a 2-story koshary restaurant to a man with a cart on the side of the street. It has no meat, but even the biggest of carnivores don't miss it. Filling and healthy, come see Egypt's most famous dish! Instead of French-fried onions, I use my black pepper onion rings on here. I also caramelize about 4 large onions in butter and brown sugar for about 45 minutes and have both kinds of onion on there. It really makes it over the top, but a little too much to call it the real street food of Egypt, more like the home-style kind. I hope you enjoy!

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 498 kcal
  • 25%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 84g
  • 27%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 845 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. Combine the chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.
  2. Bring a pot of lightly salted water to a rolling boil. Cook the ditalani pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
  3. Combine the rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
  4. Meanwhile, combine the lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and cook at a boil until tender, about 30 minutes. Drain.
  5. Heat the olive oil in a saucepan over medium-high heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add the crushed tomatoes, season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
  6. Melt the butter in a pot over medium-high heat. Add the rice to the butter, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour the chicken stock over the rice; bring to a boil. Season the rice mixture with salt and pepper, reduce heat to low, cover the pot, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
  7. Mix the rice and lentils together on a large serving platter. Spread the cooked ditalani over the rice and lentil mixture. Serve with the marinated chickpeas, the tomato sauce, and the French-fried onions as condiments.
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Reviews

nooney
24

nooney

1/27/2011

yay my first recipe to be published!! using my personal recipe for black pepper onion rings (in my recipe box) and the carmelized onion rings (described in the intro) reall makes this delcious. i suggest everyone try it this way! who can go wrong with caramelized onions? and i forgot to note that traditionally some of the vinegar (i actually use tarragon vinegar) from the chick peas is sprinkled on the food.. :)

EriNY
19

EriNY

11/28/2011

A friend of mine went to Egypt a few years ago and still will not shut up about Koshari, so, I had to give this a try. I admit, I was a little skeptical. A tomato sauce over chickpeas, lentils, rice AND pasta?? It sounded like a bland, starchy mess to me. I was WRONG! What a great dish! Healthy, flavorful, filling and inexpensive. I eat meat, but you are right, Nooney, I did not miss it here. Per my friend's suggestion, I also topped off my Koshari with Tabasco and a bit of fresh lime juice. Thank you for the recipe!!

Jodi
12

Jodi

5/23/2011

I really enjoyed this, so did my son. My husband didn’t care for it but he really doesn’t like lentils. He did try it still, and he said he liked the top part – the pasta with the tomato & fried onion toppings. I’m glad I made it. There are a lot of steps to the recipe but I like making involved recipes from time to time. The only thing I made different was I use brown basmati rice and that cooks longer but we love that rice – and we use brown rice & whole wheat pasta only but the pasta doesn’t usually change the flavor very much. I was worried to fry the rice in butter, I thought it was going to burn but it worked out just fine. I’ve had koshary before, a Filipino coworker made it once for a potluck and I’ve been curious about the recipe ever since. This was different from hers, but not very different. The recipe makes a lot too. I especially liked the chickpea ‘condiment’ part of the recipe, that flavor was really good and had a nice little kick to it.

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