Egyptian most famous dish

Koshari is an Egyptian dish that has been around for centuries. It’s considered the national dish of Egypt (very big deal for a simple recipe!) and one of the most popular street foods in Cairo, Alexandria, and other major cities.

The history of the dish is a bit of a mystery and some people argue that it was brought to Egypt by the Ottomans during their rule in the late 1800s. While koshary is very popular with students, who can often be seen eating at street food carts on college campuses, it’s a dish that can be enjoyed by people of all ages.

What Does Koshary Taste Like?

koshari tastes like heaven. It’s a spicy, savory dish that combines lentils and rice with pasta (the best of both worlds).

It’s traditionally served with fried onions, vinegar (cumin sauce), and a spicy tomato sauce. Some people add ketchup to it for an extra kick or garlic powder but that can be pretty controversial when it comes to this already delicious dish!

While many Egyptians have their own version of how they prepare koshary at home (and some will argue about which one is the best), you’ll typically find most street food vendors serving koshary in Egypt using a variation of this recipe; so don’t worry, this is authentic as it gets — minus the desert heat, however, we are in the Northern US, so maybe we can use some of the heat this winter.

Is Koshary Healthy?

Yes, it can be! Koshary is high in carbohydrates and protein, so this makes it an ideal meal for athletes. It also has lentils which are great for fiber intake while the tomato sauce provides a good amount of Vitamin C – making koshari perfect to eat when you’re on the go or after doing some exercise.

Here are all the components of Koshary

Fried onions, an absolute must. It’s the base of every step of this Koshary. Not only that, but the oil is used in every step as well. The reasoning is the oil has a deep onion flavor, which gives a nice flavor boost to the rice and lentils, and the tomato sauce.

Chickpeas, it’s a great source of fiber and protein and gives the Koshary another texture element.

The rice and lentils, you can’t have koshary without it. It IS what makes this koshary!

The tomato sauce, also known as “Dimaa,” the main flavor component of this dish. It’s tangy, salty, and delicious! We love to load on the tomato sauce! Tip* Take half the tomato sauce and add cayenne pepper. That way you can add some extra spice!

Lastly, the cumin sauce, also known as, the daqaa. It’s garlicky, tangy, and a great flavor from the cumin!

Koshary is all about the layering! Add the rice with lentil mixture as the base, top with cooked pasta, chickpeas, and fried onions. Drizzle with tomato sauce and cumin sauce.

Koshari Recipe:

The history of the dish is a bit of a mystery, and some people argue that it was brought to Egypt by the Ottomans during their rule in the late 1800s. While koshary is very popular with students, who can often be seen eating at street food carts on college campuses, it’s a dish that can be enjoyed by people of all ages.

A cup of lentils with a meal

a cup of rice

A glass of noodles

Large onion, sliced

spoon of oil

spoon of salt

Second: How to prepare koshary:

1- Prepare a bowl, and put the onions in a generous amount of oil (sprinkle the onion with two tablespoons of starch before frying until crispy) until you get the golden color.

-Drain the onion from the oil after browning.

. 3- In the rest of the oil in the bowl, put the celery until it gets golden color. 4- Add the white buttons to the noodles and continue to flip with salt and cumin. - Soak the lentils for 10 minutes before starting the previous steps, then boil it in a liter of water for 20 minutes, and make sure it is close to maturity. 6- Add lentils to the rice and the poppies, put an appropriate amount of water and leave them on a calm fire. 7- Wait until you make sure the lily is fully matured. Thirdly, how to make pasta for the senior: 2-Way Pasta Prep: Put the pot of water to boil, add salt and oil to my guest, then my guest pasta and leave it on the fire for quarter hours, then put it in a filter and wash it with cold water. Fourthly, how to make the koshra sauce: 4 minced garlic cloves Half a kilo of tomatoes “whipped in a blender until it turns into juice” or two spoons of concentrated tomato sauce One teaspoon of salt A spoonful of oil Half a teaspoon of black pepper a splash of cumin Method of preparation: 1- Bring a small pot, and put the oil until it boils. 2- Put the garlic and heart well until it gets golden. 3- Put tomato juice, salt, pepper and cumin. 4- Wait for the sauce to "melt" and fully ripe. Fifth way to prepare the precision of the koshri: Ingredients: 3 cloves of garlic minced A quarter cup of vinegar Half a cup of water A small spoonful of duck Half a teaspoon of cumin The half teaspoon of salt A spoonful of oil Method of preparing precision: 1-In a small bowl put the oil and garlic and heart well. 2- Wait until the garlic turns golden, then apply the vinegar. 3- Put water, salad, salt and cumin and wait until the mixture boils just once. Sixth to make hummus: 50 grams, marinated and boiled hummus, half boiled 2 Onion Quarters 2 Tomato Quarters 6 Garlic Clove 1 Green Chili 1 Red Chili Peppers 1 Lemon Slices 2 Teaspoon of Paprika A tablespoon of cumin 2 tablespoons of dried coriander Salt Water To make the hummus: We boil the hummus half cooked first. Then add onion, pepper, garlic, tomato, coriander, paprika and cumin, and add boiling water, cover the hummus with boiling water, cover and leave it to cook. Finally, to prepare the Egyptian style koshri dish: 1- Nationalize the small rooms in the plate equally. 2- Add a portion of pasta according to the desire of the person who will eat the plate. 3- my guest hummus, then my guest onion as a special. 4- put the sauce on the face of the plate. 5-Put the precision and the sauce in the side dishes, next to the main dish, so that everyone takes them as he wishes, ·