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Egyptian recipes: Koshary "Egyptian rice, lintel and pasta dish"

Updated on May 16, 2011

Egyptian Koshary

The nicest rice, pasta and lintels mixture :)
The nicest rice, pasta and lintels mixture :)

If you you have visited Egypt before, you know what koshari is :)

I believe that Egyptian cooks are really genius. They could create a very delicious dish that costs nothing. As I've studied in Egypt history, ancient Egyptians suffered from colonialism for centuries, and that created a layer of poor people. These poor people had to overcome what they had suffered by creating nice taste to delight their life using simple cheap ingredients.

In this hub I'll give you the best recipe ever to cook koshary. It takes time, but it deserves :)

You need to prepare for cooking koshary a day before to get the best taste.

You need

  • 2 pounds tomatoes
  • 1/2 cup brown lentils
  • 2 cups Egyptian short seeded rice
  • 1 cup small macaroni
  • 1 cup spaghetti macaroni
  • 1 large head of garlic
  • 1 chili green pepper
  • 3 diced onions
  • 1/2 cup chickpeas
  • cumin and salt
  • vegetable oil

Diced peeled tomato

Step 1 making tomato sauce

In boiled water put 2 tomatoes for 30 seconds then take them out of water. Peel tomatoes and dice them. Mix tomatoes with 1 tsp of garlic. Put in a bowl and cover it very well and keep in fridge allover night.

Next day cut all the tomatoes and blend in a mixer with garlics, 1 tsp salt and green pepper. Cook tomato on medium heat till its size is reduced to half. Put diced tomato from the day before and stirr for 5 seconds. Now it's ready to be used.

Soak Chickpeas in water all over night

Chickpease covered with hot water
Chickpease covered with hot water

Step 2 Cooking chickpease

Soak chickpease in at least 3 cups of hot water and keep it out of fridge but covered. Next morning, put chickpease in a cooking pan and bring it to boil. Cook on low heat until it softens. Add 1/2 tsp of salt and 1/4 tsp of cumin. Take it away and add 1 tbsp of lemon juice. and leave aside to cool down.

Brown lentils

Brown lentils after cooking
Brown lentils after cooking

Step 3 Cooking lentils

In a medium size cooking pan put 2 tbsp vegetable oil. Add 2 tbsp diced onions and fry to golden colour. Put around 2 cups of water then add lentils, a little whole onion and 1/2 tsp of salt. Simmer till it is cooked. Don't let the skin of lentils gets off. Drain lentils but don't throw the left liquid away. In a jar put strain the liquid and add few drops of lemon juice, tbsp vinegar, 1/2 tsp ground red pepper and 1 tsp minced garlic. Cover it and leave it aside. This jar we call it "Da'a" in Egypt. This da'a gives a nice flavour to koshari. If some da'a is left keep it in fridge and you can use it as a sauce.

Short seed Egyptian rice

Egyptian rice seeds are short, a bit transparent and needs to be washed very well before cooking to get rid of extra starch
Egyptian rice seeds are short, a bit transparent and needs to be washed very well before cooking to get rid of extra starch | Source

Step 4 Cooking rice and macaroni

Wash rice then drain it very well. In a cooking pot put 2 tbsp vegetable oil and add rice. Fry rice till it becomes very white. Add 2 cups of water and 1 tsp salt. stir till water disappears. Reduce heat to minimum and simmer to cook for 15-20 minutes.

At the same time bring water in another pot to boil very well. Add some drops of oil and 1 tsp of salt. Put small and spaghetti macaroni after breaking it down to small pieces. When macaroni is cooked, drain it very well.

Frying onions

Rol diced onions in flour and deep fry in vegetable oil to golden colour.

Serving koshary

Now it's time for serving koshari in layers.

  • layer 1: rice
  • layer 2: macaroni
  • layer 3 lentils
  • layer 4 fried onions
  • layer 5 tomato sauce
  • layer 6 chickpeas

Da'a can be added as you're eating koshary as much as you want.

If you like it rate it up :)


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    • profile image

      mom of 3 3 years ago

      this is so healthy and delicious. thank u

    • kafsoa profile image

      kafsoa 6 years ago

      Thanks Om Paramapoonya for stopping by and commenting:)

    • Om Paramapoonya profile image

      Om Paramapoonya 6 years ago

      Sounds yummy! I'll give this recipe a try soon. Thanks for sharing. :)

    • kafsoa profile image

      kafsoa 6 years ago

      hahaha:) You're very nice Mary. That's why women in Egypt are overweight:)

    • profile image

      THAT Mary Ann 6 years ago

      Better start writing about things other than food or I'll have to limit my visits....I'm gaining weight just READING! Rated UP.

    • kafsoa profile image

      kafsoa 6 years ago

      Thank you Tony for stopping by, I like chickpease, I even eat it as a snack. I add some lemon juice and cumine to give it a wonderful taste, my husband and kids love it too:)

    • kafsoa profile image

      kafsoa 6 years ago

      Yes pamela, koshary is a wonderful food with a migic taste, plus it's a filling meal that contains carbs, proteins, vitamins and fibers.

    • tonymead60 profile image

      Tony Mead 6 years ago from Yorkshire

      Hi KAfsoa

      sounds interesting, I like to use chick peas instead of meat in many recipes.

      cheers Tony

    • Pamela99 profile image

      Pamela Oglesby 6 years ago from United States

      I have never made any Egyptian recipes but these look wonderful. Thanks so much.

    • kafsoa profile image

      kafsoa 6 years ago

      It's nice to hop my hub, sure I rated it up :0)

    • kafsoa profile image

      kafsoa 6 years ago

      You're most welcomed. The good thing in cooking koshary is having every thing separately so if any thing is left, we can use it later in other recipes.

    • RTalloni profile image

      RTalloni 6 years ago from the short journey

      Thank you for these recipes within a recipe! I love simple cooking with vegetables and grains.