Koshary, also spelled Koshari or Kushari, is Egypt’s national dish, and for good reason. This hearty, flavorful, and textured meal is a staple of Egyptian cuisine, and its popularity extends far beyond the country’s borders. In this blog, we’ll delve into the history of Koshary, its cultural significance, and most importantly, provide you with a recipe to make this beloved dish at
Ingredients:
For the lentils:
– 1 cup (200g) brown or green lentils, rinsed and drained
– 4 cups (1L) water
– 1 tablespoon (15g) olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and black pepper, to taste
For the pasta:
– 8 oz (225g) macaroni or other small pasta shapes
– 2 tablespoons (30g) olive oil
– Salt, to taste
For the tomato sauce:
– 2 tablespoons (30g) olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 2 cups (400g) canned crushed tomatoes
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– Salt and black pepper, to taste
For the fried onions:
– 1 large onion, thinly sliced
– 1 cup (250ml) vegetable oil
– Salt, to taste
For the chickpeas:
– 2 tablespoons (30g) olive oil
– Salt and black pepper, to taste
For the vinegar sauce:
– 1/2 cup (120ml) apple cider vinegar or white vinegar
– 1/4 cup (60g) water
– 2 tablespoons (30g) olive oil
– 1 teaspoon ground cumin
– Salt and black pepper, to taste
Instructions:
1. Cook the lentils: In a large pot, combine the lentils, water, olive oil, onion, garlic, cumin, coriander, salt, and black pepper.
2. . Drain and set aside.
3. Make the tomato sauce: Heat the olive oil in a saucepan over medium heat. . Add the crushed tomatoes, smoked paprika, cumin, salt, and black pepper. Simmer for 10-15 minutes, stirring occasionally.
4. Fry the onions: Heat the vegetable oil in a deep frying pan over medium-high heat. . Drain on paper towels.
5. Prepare the chickpeas: Heat the olive oil in a saucepan over medium heat.
6. Make the vinegar sauce: Whisk together the vinegar, water, olive oil, cumin, salt, and black pepper in a small bowl.
7. Assemble the Koshary: To assemble the dish, place a layer of cooked lentils on a serving plate or bowl. Add a layer of cooked pasta, followed by a spoonful of tomato sauce, some fried onions, and a few chickpeas. Drizzle the vinegar sauce over the top and serve immediately.
Tips and Variations:
– Use a combination of brown and green lentils for added texture and flavor.
– Add some diced vegetables, such as carrots or bell peppers, to the lentil mixture for added flavor and nutrition.
– Use different types of pasta, such as spaghetti or rigatoni, for a change of pace.
– Add some heat to the dish by incorporating some diced jalapeños or red pepper flakes.
– Serve the Koshary with some crusty bread or pita for a filling and satisfying meal.
Nutrition Information (per serving):
– Calories: 500-600
– Fat: 20-25g
– Saturated Fat: 3-4g
– Cholesterol: 0mg
– Sodium: 400-500mg
– Carbohydrates: 60-70g
– Fiber: 10-12g
– Sugar: 10-12g
– Protein: 15-20g
Nutrition Chart (per serving)
Macronutrients
– Calories: 550-650
– Protein: 18-22g
– Fat: 25-30g
– Saturated Fat: 4-5g
– Carbohydrates: 70-80g
– Fiber: 12-15g
– Sugar: 12-15g
– Sodium: 500-600mg
Vitamins and Minerals
– Vitamin A: 10-15% of the Daily Value (DV)
– Vitamin C: 20-25% of the DV
– Calcium: 10-15% of the DV
– Iron: 20-25% of the DV
– Potassium: 25-30% of the DV
Micronutrients
– Cholesterol: 0mg
– Trans Fat: 0g
Please note that this nutrition chart is an estimate and may vary based on specific ingredients and portion sizes used.
Visual Description
Koshary is a vibrant and colorful Egyptian dish made with a mixture of cooked lentils, pasta, tomato sauce, fried onions, and chickpeas. The dish is typically served in a large bowl or on a platter, with each component arranged in a visually appealing way. The lentils and pasta are usually placed at the bottom of the bowl, topped with a layer of tomato sauce, followed by a sprinkle of fried onions and chickpeas.
Texture
The texture of Koshary is varied and interesting, with a combination of soft, chewy, and crunchy elements. The cooked lentils and pasta are soft and slightly chewy, while the fried onions are crunchy and golden brown. The chickpeas add a satisfying crunch and texture contrast to the dish.
Color
The color of Koshary is a vibrant and appetizing combination of colors, including the deep red of the tomato sauce, the golden brown of the fried onions, and the pale yellow of the chickpeas. The cooked lentils and pasta add a warm, earthy tone to the dish.
Overall Appearance
Koshary is a beautifully presented dish that’s perfect for special occasions or everyday meals. The combination of colors, textures, and flavors is both visually appealing and appetizing.
Aroma
The aroma of Koshary is incredible, with a heady blend of spices, herbs, and fried onions. The scent of cumin, coriander, and paprika wafts up from the dish, tantalizing the taste buds and building anticipation.
Flavor
The flavor of Koshary is rich and complex, with a deep, satisfying flavor that’s both comforting and exotic. The combination of cooked lentils, pasta, tomato sauce, fried onions, and chickpeas creates a flavor profile that’
