1/3 Photos of Koshari
I like to think of this vegetarian dish as Egyptian-style chilli. I was first introduced to it during a trip to Egypt four years ago, where it was nearly all we ate for a week! It's served in "fast food" type restaurants, sold from carts by street vendors and made in the home. There can be many variations, but this is close to the one I grew to love. By the way, this is a great recipe when you need to feed a crowd on the cheap.
My Private Note
Units: US | Metric
- 1Cook the lentils in just over a litre of salted water.
- 2Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using.
- 3When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary.
- 4Cook the macaroni in a separate pot.
- 5Rinse and strain when done.
- 6Meanwhile, fry the onions and garlic in the oil until golden.
- 7Add the tomatoes, chilli flakes, salt and pepper to taste and let it bubble for 10-20 minutes or until thickened and sauce like.
- 8You can now blitz the sauce in a food processor until smooth or just leave as is.
- 9Mix the lentils, rice and macaroni together in one pot.
- 10Place some of the lentil mixture on each plate and top with tomato sauce.
- 11Sprinkle with more hot chili powder or salt and pepper, if desired.
Nutritional Facts for Koshari
Serving Size: 1 (203 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 359.9
- Calories from Fat 55
- Total Fat 6.2 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 12.5 mg
- Total Carbohydrate 62.6 g
- Dietary Fiber 13.0 g
- Sugars 5.2 g
- Protein 14.0 g