Egypt’s Ultimate Comfort Food & National Dish – Koshary/Kushari

Hey all! I recently got to know about Egyptian food after meeting someone Egyptian who says she loves it. I can definitely see why. This dish got me hooked on its punchy flavours and cosy textures. This one’s great for big portions and extra crispy onions on top. This is my take on Egypt’s national dish – I hope you enjoy it.

Koshary – makes 6 servings

Lentil and Rice Base

1 x 400g can brown lentils, drained
1 ½ cups dry brown rice
1 onion, diced
4 cloves garlic, minced
1/2 cup cumin powder
Salt & pepper

Sauce

1 onion, minced
3 medium green chillis, chopped
4 cloves garlic, minced
8 tomatoes, chopped
1/3 cup paprika powder
1/3 cup coriander powder
Salt & pepper

Chickpeas

1 x 400g can chickpeas, drained
1 tbsp white vinegar
Salt & pepper

Other ingredients

1 ½ cups macaroni (I used gluten free)
1 onion, sliced
1 tbsp cornstarch
Parsley for garnish (optional)

Method

Start cooking the rice – I used a rice cooker. Meanwhile, chop all of your vegetables.
On medium heat in a pan, start making the lentil and rice base. Add in the onion and garlic, fry for a few minutes until translucent. Then add in the cumin powder and lentils.
When the rice is cooked, add it in and mix well to combine. Add salt and pepper to taste. Set aside.
Using the same pan, make the sauce by adding the onion, garlic and chillis. Fry for a few minutes until translucent.
Add in the paprika powder, coriander powder and mix well. Add in the tomatoes which will help deglaze the pan. Add salt and pepper to taste.
When the sauce mixture has cooked down, blend 3 portions of the sauce or to your desired consistency. Add the blended mixture back into the sauce. Set aside.
Start heating up water in a saucepan and generous oil to another pan. Start boiling the macaroni.
Mix the sliced onions with cornstarch and fry it for 10 minutes in generous oil, until brown and crispy.
Combine the chickpeas with vinegar, salt and pepper.
Drain the macaroni and start plating up in this order: lentil and rice base, macaroni, sauce, chickpeas and onions on top. Garnish with parsley.