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Egyptian Koshari

By: Unknown
Region: Others
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 4
Time to Prepare: 45 Mins


For Baharat Masala
1 tablespoon black peppercorns
1 teaspoon cardamom
2 tablespoons paprika
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon whole cloves
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For Koshari
1 cup rice
1 cup brown lentil/whole masoor dal
1 cup small macaroni (or vermicelli)
2 onions, thinly sliced
2-3 garlic cloves, minced
2 cup vegetable stock/water to cook
1 teaspoon cumin seeds
2 bay leaves
salt to taste
2 tablespoon olive oil

For the sauce
1 small onion, chopped
2-3 garlic cloves, minced
3 medium tomatoes,pureed
1 tablespoon red wine vinegar
3 teaspoon Baharat spice powder (as prepared)
1/2 teaspoon red chilli flakes
Salt to taste
Pepper to taste
2 tablespoon olive oil

To garnish
1/2 cup crispy fried onions
1/4 cup canned or cooked white chickpea/garbanzo beans


To begin making the Egyptian Koshari Recipe, first prepare the Baharat spice blend. To do this, dry roast the whole spices (excluding nutmeg) in a pan on medium heat, without burning them. Cool them down and then grind into a powder in a mixer or coffee grinder, along with ground cinnamon and nutmeg.

Store in dry, airtight container and use as needed.

Next, prepare the rice. To do this, warm some olive oil in a pan and add washed and drained rice to it. Saute the rice for 5 minutes and add the vegetable stock or water and bring it to boil.

Then, cover the pan and cook on a low heat for 10-15 minutes or until rice is done.

Meanwhile, wash and soak brown lentils in enough water. Cook them in a sauce pan, covered, for 30 minutes in a pan with garlic, cumin and bay leaf and 3 cups of water.

Alternatively cook in pressure cooker for 3 whistles with the same ingredients.

Once cooked, add salt and drain completely. Set aside until later use.

Cook the macroni/vermicelli as per packet instructions in a pot of water and set aside while you prepare the sauce.

To make the sauce, place a pan on the heat and add some olive oil. When it is warm, add the garlic and onions and saute to cook on high heat for 4-5 minutes or until golden brown in color.

Add the tomato puree, baharat mix, salt, pepper, chilly flakes and red wine vinegar. Cook, covered on medium heat for 15-20 minutes.

Now that all the components are ready, lets assemble the Koshari.

In a wide serving dish add cooked rice, lentils and macaroni/vermicelli. Toss well until combined.

Serve it into individual bowls or plates, sprinkle some baharat masala over each serving and top with some spicy tomato sauce. Add some garbanzo beans, crispy fried onions and serve warm.


Egyptian Koshari Recipe is a popular dish made in each household all over the country. The dish originated in the 19th century as a way to use up the odds and ends leftover in the pantry. Small quantities of lentils, rice, macaroni, chickpeas, tomato sauce, onions, garlic, oil, vinegar, etc are usually used as a means to quickly finish the leftover supplies in this single dish. It is usually made with a combination of many things like rice, grains, lentils and macaroni, garnished with chickpeas and crispy fried onions. A hot sauce is usually drizzled on top. This is a great one pot dish for a sudden dinner party or a weeknight dinner.

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