Koshary was originally a meal to use up leftovers. Today, it's a national dish of Egypt and served in dedicated Koshary Restaurants in Cairo. The key to its complex flavor is the harmonic combination of all ingredients. Assembly Instructions: First pile up your plate in layers of rice, noodles, lentils, and meat (optional). Then, sprinkle onions and garbanzo beans on top. Finish with red and white sauce to taste. Finally, mix all together and dig in!
- 2 cups short macaroni
- 1/2 cup short thin noodles e.g. fideo, or spaghetti broken-up into 1-inch
- 1 cup short-grain rice
- 2 cups brown lentils cooked
- 2 cups tomato puree
- 1/2 can garbanzo beans rinsed
- 3 large onions halved + thinly sliced
- 1 onion chopped
- 2 cloves garlic grated (red sauce)
- 3 cloves garlic grated (white sauce)
- 1 lime or lemon for juice
- white vinegar
- salt & pepper
- 1/2 lb ground meat lamb, chicken, or beef
Koshary Culinary Spice Kit
- Pouch  Cumin, nutmeg, black pepper, coriander, cloves, cinnamon, cardamom, paprika, chili
- Pouch  Black pepper, cumin
Red sauce (shatta)
In a POT, heat 2 tbsp oil.
Fry chopped onions over medium heat until golden.
Add tomato puree and 1 tbsp vinegar. Stir in Koshary  spices, garlic, and salt to taste.
Cook 30 minutes over low heat.
White sauce (Daqah)
In a small BOWL, mix garlic, 1/2 tbsp vinegar, 1/2 tbsp lime juice, 1/3 cup water, salt to taste, and Koshary  spices.
In a POT, heat 2 tbsp oil. Stir-fry garbanzo beans until they turn slightly brown.
Season with salt to taste.
First pile up your plate in layers of rice, noodles, lentils, and meat (optional).
Then, sprinkle onions and garbanzo beans on top.
Finish with red and white sauce to taste.
Finally, mix all together and dig in!