Egyptian Koshari Recipe
A vegetarian Mediterranean recipe with whole black peppercorns, cardamom powder (elaichi), tablespoons paprika powder. Ready in 1h 10m, serves 4.
Curated byChloe Papadopoulos🇬🇷
Instructions
24 steps- 1
To begin making the Egyptian Koshari Recipe, first prepare the Baharat spice blend
- 2
To do this, dry roast the whole spices (excluding nutmeg) in a pan on medium heat, without burning them
whole black peppercorns(1 tablespoon)nutmeg - ground(1/4 teaspoon) - 3
Cool them down and then grind into a powder in a mixer or coffee grinder, along with ground cinnamon and nutmeg
cardamom powder (elaichi)(1 teaspoon)tablespoons paprika powder(2)cinnamon stick (dalchini) - ground(1 teaspoon)nutmeg - ground(1/4 teaspoon) - 4
Store in dry, airtight container and use as needed
- 5
Next, prepare the rice
rice(1 cup) - 6
To do this, warm some olive oil in a pan and add washed and drained rice to it
rice(1 cup)extra virgin olive oil(2 tablespoon)extra virgin olive oil(2 tablespoon) - 7
Saute the rice for 5 minutes and add the vegetable stock or water and bring it to boil
rice(1 cup)vegetable stock - or water to cook(2 cup) - 8
Then, cover the pan and cook on a low heat for 10-15 minutes or until rice is done
rice(1 cup)vegetable stock - or water to cook(2 cup) - 9
Meanwhile, wash and soak brown lentils in enough water
vegetable stock - or water to cook(2 cup) - 10
Cook them in a sauce pan, covered, for 30 minutes in a pan with garlic, cumin and bay leaf and 3 cups of water
cumin seeds (jeera)(1 tablespoon)cloves garlic - minced(3)vegetable stock - or water to cook(2 cup)cumin seeds (jeera)(1 teaspoon)-3 cloves garlic - minced(2) - 11
Alternatively cook in pressure cooker for 3 whistles with the same ingredients
vegetable stock - or water to cook(2 cup) - 12
Once cooked, add salt and drain completely
vegetable stock - or water to cook(2 cup)salt - to tastesalt and pepper - to tastekabuli chana (white chickpeas) - canned or cooked(1/4 cup) - 13
Set aside until later use
- 14
Cook the macaroni/vermicelli as per packet instructions in a pot of water and set aside while you prepare the sauce
macaroni pasta - or vermicelli(1 cup)vegetable stock - or water to cook(2 cup) - 15
To make the sauce, place a pan on the heat and add some olive oil
extra virgin olive oil(2 tablespoon)extra virgin olive oil(2 tablespoon) - 16
When it is warm, add the garlic and onions and saute to cook on high heat for 4-5 minutes or until golden brown in color
onions - thinly sliced(2)cloves garlic - minced(3)vegetable stock - or water to cook(2 cup)onion - chopped(1)-3 cloves garlic - minced(2)onion - crispy(1/2 cup) - 17
Add the tomato puree, baharat mix, salt, pepper, chilli flakes and red wine vinegar
salt - to tastered wine vinaigrette(1 tablespoon)red chilli flakes(1/2 teaspoon)salt and pepper - to taste - 18
Cook, covered on medium heat for 15-20 minutes
vegetable stock - or water to cook(2 cup) - 19
Now that all the components are ready, let's assemble the Koshari
- 20
In a wide serving dish add cooked rice, lentils and macaroni/vermicelli
rice(1 cup)macaroni pasta - or vermicelli(1 cup)vegetable stock - or water to cook(2 cup)kabuli chana (white chickpeas) - canned or cooked(1/4 cup) - 21
Toss well until combined
- 22
Serve it into individual bowls or plates, sprinkle some baharat masala over each serving and top with some spicy tomato sauce
- 23
Add some garbanzo beans and crispy fried onions
onions - thinly sliced(2)onion - chopped(1)onion - crispy(1/2 cup) - 24
Serve Egyptian Koshari as a wholesome weeknight meal along with Light And Healthy Spinach Soup
whole black peppercorns(1 tablespoon)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Egyptian Koshari Recipe
A vegetarian Mediterranean recipe with whole black peppercorns, cardamom powder (elaichi), tablespoons paprika powder. Ready in 1h 10m, serves 4.
Curated byChloe Papadopoulos🇬🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
24 steps- 1
To begin making the Egyptian Koshari Recipe, first prepare the Baharat spice blend
- 2
To do this, dry roast the whole spices (excluding nutmeg) in a pan on medium heat, without burning them
whole black peppercorns(1 tablespoon)nutmeg - ground(1/4 teaspoon) - 3
Cool them down and then grind into a powder in a mixer or coffee grinder, along with ground cinnamon and nutmeg
cardamom powder (elaichi)(1 teaspoon)tablespoons paprika powder(2)cinnamon stick (dalchini) - ground(1 teaspoon)nutmeg - ground(1/4 teaspoon) - 4
Store in dry, airtight container and use as needed
- 5
Next, prepare the rice
rice(1 cup) - 6
To do this, warm some olive oil in a pan and add washed and drained rice to it
rice(1 cup)extra virgin olive oil(2 tablespoon)extra virgin olive oil(2 tablespoon) - 7
Saute the rice for 5 minutes and add the vegetable stock or water and bring it to boil
rice(1 cup)vegetable stock - or water to cook(2 cup) - 8
Then, cover the pan and cook on a low heat for 10-15 minutes or until rice is done
rice(1 cup)vegetable stock - or water to cook(2 cup) - 9
Meanwhile, wash and soak brown lentils in enough water
vegetable stock - or water to cook(2 cup) - 10
Cook them in a sauce pan, covered, for 30 minutes in a pan with garlic, cumin and bay leaf and 3 cups of water
cumin seeds (jeera)(1 tablespoon)cloves garlic - minced(3)vegetable stock - or water to cook(2 cup)cumin seeds (jeera)(1 teaspoon)-3 cloves garlic - minced(2) - 11
Alternatively cook in pressure cooker for 3 whistles with the same ingredients
vegetable stock - or water to cook(2 cup) - 12
Once cooked, add salt and drain completely
vegetable stock - or water to cook(2 cup)salt - to tastesalt and pepper - to tastekabuli chana (white chickpeas) - canned or cooked(1/4 cup) - 13
Set aside until later use
- 14
Cook the macaroni/vermicelli as per packet instructions in a pot of water and set aside while you prepare the sauce
macaroni pasta - or vermicelli(1 cup)vegetable stock - or water to cook(2 cup) - 15
To make the sauce, place a pan on the heat and add some olive oil
extra virgin olive oil(2 tablespoon)extra virgin olive oil(2 tablespoon) - 16
When it is warm, add the garlic and onions and saute to cook on high heat for 4-5 minutes or until golden brown in color
onions - thinly sliced(2)cloves garlic - minced(3)vegetable stock - or water to cook(2 cup)onion - chopped(1)-3 cloves garlic - minced(2)onion - crispy(1/2 cup) - 17
Add the tomato puree, baharat mix, salt, pepper, chilli flakes and red wine vinegar
salt - to tastered wine vinaigrette(1 tablespoon)red chilli flakes(1/2 teaspoon)salt and pepper - to taste - 18
Cook, covered on medium heat for 15-20 minutes
vegetable stock - or water to cook(2 cup) - 19
Now that all the components are ready, let's assemble the Koshari
- 20
In a wide serving dish add cooked rice, lentils and macaroni/vermicelli
rice(1 cup)macaroni pasta - or vermicelli(1 cup)vegetable stock - or water to cook(2 cup)kabuli chana (white chickpeas) - canned or cooked(1/4 cup) - 21
Toss well until combined
- 22
Serve it into individual bowls or plates, sprinkle some baharat masala over each serving and top with some spicy tomato sauce
- 23
Add some garbanzo beans and crispy fried onions
onions - thinly sliced(2)onion - chopped(1)onion - crispy(1/2 cup) - 24
Serve Egyptian Koshari as a wholesome weeknight meal along with Light And Healthy Spinach Soup
whole black peppercorns(1 tablespoon)
Rate this recipe
You might also like · Mediterranean
Chickpea Salad with Cherry Tomatoes,Olives and Capsicum Recipe
⏱️ 20 min
Roasted Potatoes With Za'atar Recipe
⏱️ 45 min
Spanish Omelette Recipe (Tortilla Espanola)
⏱️ 40 min
Vanilla Flavored Kunafa Recipe
⏱️ 50 min
Mediterranean Inspired Spicy Grilled Chicken Recipe
⏱️ 45 min
Baba Ganoush Recipe (Roasted Eggplant Middle Eastern Dip)
⏱️ 40 min