what is Koshari? is the most popular question.
Koshari is known as Kushari or koshory.
It is a popular, comfortable Egyptian dish. It is popular in Egypt as it is available at every house in Egypt.
It is the first dish to taste for all tourists in Egypt. It is a heavily loaded dish with vegetables, lentil rice, tomato sauce, and fried onions on top.
This meal is super doper delicious and, extreme heat adds taste to each bite of the meal.
It takes a little longer to get cook but, it is worth eating for the guests.
And the best thing in the Koshari recipe is the mix-up of two sauces; one the red sauce and the other vinegar red sauce.
How to make Koshari Like Egyptians
In traditional Koshari, there is no animal product in use. It is a dish loaded with vegetables and known as a vegan dish. That is fried usually, in vegetable oil.
- For Tomato Sauce – Ingredients:
- 1 onion.
- 1 can of tomato sauce.
- 4 garlic minced cloves.
- 1 to 2 tbsp vinegar.
- Salt as per taste.
- 1 tsp coriander.
- 1 to ½ tsp crushed red pepper.
Take a saucepan and heat the pan with 1 tbsp of oil. Add onion to the flaming cooking oil and cook on medium flame unless it becomes golden, not brown. Then add garlic, red pepper, and coriander to it for a quick good smell and taste.
Add tomato sauce and salt as you need a pinch is better. And cook well unless the sauce gets thicken. Add vinegar and stir well on low flame. And cover it with a fixed lid until it becomes ready.
- For Koshari – Ingredients:
- Half tsp of salt.
- Half tsp of coriander.
- Half tsp of pepper.
- 1 and ½ cups of medium grain rice.
- 2 cups of pasta.
- 1 to 15-oz of chickpeas.
- One and a half cups of brown lentils.
Cook the lentils very well then, add 4 cups of water and wait until it boils on high flame. Lower the flame and let the lentils cook until 15 minutes. Drain the lentils carefully, and add some salt to taste.
But keep remembering the lentils should be cooked but not fully cooked.
Then drain the rice, which should be in the water for 15minutes. And adds the rice with partially cooked lentils in a pan with oil, coriander, salt, and pepper and cook for 2 to 3 minutes at medium flame but keep stirring.
Then add some water (warm) to the pan or pot 1 or 1 and ½ inches above the rice. Wit until 20minutes unless the whole water gets absorbed. After completion, cover up the pot with a lid.
Move to pasta meanwhile, the rice and lentils are getting cook. Add pasta to the boiling water with oil and salt. Cook the pasta until t becomes soft and drain it.
- Topping – Ingredients:
- 1 big onion.
- Half cup of oil.
- Salt per taste.
- One-third of flour.
First cut one onion in a ring form and sprinkle some salt in the onion rings. Then coat the onions very well in all-purpose flour. And then, heat the pan or skillet with oil on a medium-high flame.
Then add onions to the oil and fry until it becomes golden but not brown. Onions should be crispy and crunchy but not burnt with the smell because one mistake can spoil your dish.
Assemble your Bowl:
Koshari has lots of things to assemble. So, you might be confused regarding how to align the stuff? Let us began from the base of the koshari and align the ingredients in a delicious meal.
First, spread the lentil rice on a plate or bowl, and then add pasta to it with chickpeas in cumin. And finalize your dish with cooked and fresh red sauce with onions at the top. And enjoy your serving!
Tips for experts:
For all those searching for what is Koshari made of? Tips are important to know. As we have learned about this recipe, we knew that it is too time-consuming. So, to save time, we get some tips and techniques as;
- Try to use whole wheat pasta.
- Try to store ¼ or a quarter cup of onion oil, add it to the rice, and mix it well. You will find the great taste, shine, and overwhelming look to your rice.
- Reduce the amount of oil use in Koshari rice.
- You can also serve Raisins and cranberries with kosher. Although some people did match the raisins, garlic, and vinegar to it. But most people prefer to have cranberries with koshari.
- You can spice up your tomato sauce and also use onions instead of garlic in the tomato sauce.
- Don’t waste your oil and use the oil again that is used while frying the onions.
- Instead of cooking chickpeas, you can also use can products like Garbanzo beans.
- These will add taste to your dish and made your dish overwhelming and tasty to eat.
All nutrients will conclude the discussion of what is Koshari made of? its benefits, pros, and cons.
- 455 calories approximately.
- 12g of fat.
- 8 grams of Sodium.
- 0% of cholesterol.
- 3 grams of potassium.
- Approximately 15 grams of Protein etc.
Conclude with serving:
Koshari is a stand-alone dish to serve, and most people present Koshari, with additional tomato sauce and crispy onions with a bowl of salad and some boiled eggs on the side. It is the best and wonderful meal for today so, enjoy.
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