Koshary: The Ultimate Guide to Egypt’s National Dish

A Step-by-Step Guide to Making Authentic Koshary at Home

Making koshary can seem daunting due to its many parts, but it’s a straightforward process of preparing each component and then assembling them.

Ingredients List:

• For the Crispy Onions: 2-3 large onions, thinly sliced; vegetable oil for frying.
• For the Grains: 1 cup rice; 1 cup brown lentils; 1 cup small pasta (e.g., macaroni).
• For the Sauces: Tomato Sauce: 1 (14-ounce) can crushed tomatoes; 4 cloves garlic, minced; 1/4 cup vinegar; chili powder to taste. Garlic Vinegar (Dakkah): 3 cloves garlic, crushed; 1/2 cup hot water; 1/4 cup vinegar; 1 tsp cumin.
• Other: 1 (14-ounce) can chickpeas, rinsed; salt, pepper, cumin.

Detailed Instructions:

Step 1: The Crispy Onions (Start Here!)

This is the most crucial step, as the oil from the onions will flavor the entire dish.

• In a deep pot, heat enough oil to fry the onions. Add the thinly sliced onions and fry over medium heat, stirring occasionally.
• Be patient! It can take 15-20 minutes. The onions will gradually turn a beautiful golden-brown and become wonderfully crispy.
• Once golden, use a slotted spoon to remove the onions and place them on a paper towel to drain. Season with a pinch of salt. Do not discard the oil!

2nd step: Cook the Grains and Legumes

• Lentils: In a pot, boil the lentils in water until they are tender but still hold their shape (about 20 minutes). Drain them well and set aside.
• Rice: Use some of the onion oil to sauté the rice in a separate pot. Add water, a pinch of salt, and a dash of cumin. Bring to a boil, then reduce heat, cover, and let simmer until the water is absorbed and the rice is fluffy.
• Pasta: Cook the pasta according to package directions. Drain and toss with a little of the onion oil to prevent sticking.

Step 3: Prepare the Sauces

• Tomato Sauce: In a pot, heat a tablespoon of the onion oil. Sauté the minced garlic until fragrant. Add the crushed tomatoes, vinegar, and chili powder. Season with salt and pepper, and let it simmer for at least 15 minutes to allow the flavors to meld.
• Garlic Vinegar (Dakkah): Combine the crushed garlic, hot water, vinegar, and cumin in a small bowl. Stir well and set aside.

Last Step: Assembly

This is the fun part! Build your bowl of koshary in layers for the best experience.

• Start with a generous base of rice.
• Add a layer of pasta, followed by the drained lentils.
• Sprinkle a handful of chickpeas over the top.
• Ladle the spicy tomato sauce and a splash of the garlic vinegar over the layers.
• Finally, crown your masterpiece with a large, delightful handful of the crispy fried onions.

You now have a complete, authentic bowl of koshary, a taste of Egypt right in your own kitchen!