Egyptian Koshari
Abuja, Nigeria · Voir toutes les recettes
Aperçu
Koshari is Egypt's national dish and its most famous street food, rice, lentils and macaroni layered together, topped with a spiced tomato sauce, crisp fried onions and a sharp garlic-vinegar dressing. It is a dish of components, and none of them is complicated. What makes koshari work is that all of them are made separately and assembled at the end, so each keeps its own texture: the rice and lentils soft, the pasta firm, the onions properly crisp, the sauce sharp with vinegar and cumin. It is cheap, filling and entirely plant-based as standard, which is why it feeds an enormous number of people every day. Koshari shops exist across Egypt doing nothing else, and it is eaten as often at home. Its ubiquity is genuine, the comparison to macaroni cheese in the source is about how ordinary it is rather than what it tastes like. The daqqa, the garlic and vinegar dressing, is what stops the whole thing being stodgy, and it is the element most often underdone by people making it for the first time. Be generous with it. Chickpeas are usually added on top.
Note de Patrimoine AFN
Koshari is regarded as Egypt's national dish, combining rice, lentils and pasta with a spiced tomato sauce, fried onions and a garlic-vinegar dressing known as daqqa. It is entirely plant-based in its standard form.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Heat 1/4 cup oil in a large heavy-based saucepan over high heat. Cook onion, stirring, for 6 minutes or until golden. Using a slotted spoon, transfer to a plate lined with paper towel.
- 2
Add cumin, cinnamon and mixed spice to the pan. Cook, stirring, for 30 seconds or until fragrant. Add stock powder, lentils and 1 litre of water. Cover. Bring to the boil. Reduce heat to medium. Cook for 15 minutes or until lentils are half-cooked.
- 3
Add pasta, rice and 1/2 cup water to pan. Cover. Return to a simmer. Reduce heat to low. Simmer for a further 15 minutes or until lentils, rice and pasta are tender.
- 4
Meanwhile, combine the tomato, eschalot, parsley, vinegar and remaining oil in a medium bowl. Season with salt and pepper. Set aside for 15 minutes to allow the flavours to develop.
- 5
Remove koshari from heat. Stand for 5 minutes. Fluff with a fork. Serve topped with the caramelised onion and tomato salad.
Notes de l’Africook
- Cook each component separately. The whole point is that they keep their distinct textures.
- Fry the onions slowly until deep brown and genuinely crisp. Pale, soft onions contribute nothing.
- Be generous with the vinegar dressing. It is what stops the dish being heavy, and it is the part most often underdone.
- Keep the pasta firm, it softens further under the hot sauce.
Questions fréquentes
Is koshari vegan?
Yes, in its standard form, rice, lentils, pasta, tomato sauce, fried onions, chickpeas and a garlic-vinegar dressing, with no animal products at all. This is not a modern adaptation; it is simply how the dish is made. It is one of the reasons it is so cheap and so widely eaten.
What is daqqa?
Daqqa is the garlic and vinegar dressing spooned over koshari. It is sharp, garlicky and often has cumin in it, and its job is to cut through what would otherwise be a very starchy plate. Egyptians add it liberally, and under-using it is the most common mistake made by people cooking koshari for the first time.
Can I make the components ahead?
Yes, and koshari shops do exactly that. Rice, lentils, pasta, sauce, onions and dressing can all be made in advance and assembled hot to order. The fried onions keep crisp for a day or two in an airtight container, which is the only component that suffers from sitting.
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