Egyptian Koshary a Unique Culinary Treat

Egyptian koshary consists of many different ingredients. First, you start with the base, which is the white rice. Some people like to make the rice with lentils. Another part of the base is the pasta. The pasta plays a big role in the dish. It is usually cooked al dente. Next, you add the chickpeas and the tomato sauce, flavoured with plenty of garlic, cumin, a dash of vinegar, and chilli powder. Next is the “dakka,”  which is a punchy combination of raw minced garlic, vinegar, spices, and chilli; this is essential to the koshary experience. Finally, you add the fried onions on top of the dish as a type of delicious garnish.

FOR THE FRIED ONIONS

Vegetable oil

4 brown onions, sliced into half rings

1 tsp. Salt

FOR THE KOSHARY BASE

270g brown lentils, soaked overnight

500g white rice washed 3 times & drained well

800ml water

1.5 tsp salt


FOR THE TOMATO SAUCE

5 cloves garlic, minced

600g tomato paste (salsa in Arabic)

1L water

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. chilli powder, optional

1 tbsp. sugar

salt & pepper to taste

3 tbsp. white vinegar


FOR THE DAKKA

3 cloves garlic, minced

1 tsp. ground cumin

1 tsp. ground coriander

½ tsp. chilli powder

½ tsp. salt

3 tbsp. white vinegar

¼ cup water

a squeeze of lemon juice

TO SERVE:

1 packet ditalini pasta, cooked according to packet instructions

1  can of cooked chickpeas, rinsed and drained