Intro

KOSHARI RECIPE (LC14277) - An unusual combination, Koshari is made with rice, vermicelli, macaroni and chickpeas, lightly simmered in spices. It is served with a spicy sauce to add some depth and flavour to the dish.

Prep Time : 1 Hour
Cooking Time : 2 Hour
Resting Time : 3 hour , 0 Min

Set Ingredient

5

The ingredients quantity can be set as per your serving requirements. We recommend you set before you start cooking.

Serves
5
Serves

Step 1 / 20

5

Finely chop the onion & keep it aside.

Onions

200 Grams

Finely chopped

Step 2 / 20

5

Finely chop the coriander leaves & keep it aside.

Fresh Coriander

100 Grams

Finely chopped

Step 3 / 20

5

Chop the tomatoes & keep it aside for blending.

Tomatoes

500 Grams

Cubed

Step 4 / 20

5

Take a blender, add the chopped tomatoes & blend finely into a puree consistency.

Step 5 / 20

5

Heat the deep bottomed cooking pot, add olive oil & vermicelli. Fry it well till it turns dark golden brown.

Olive oil

100 Milliliter

Vermicelli

200 Grams

Step 6 / 20

5

Add finely chopped onions & mix them well.

Step 7 / 20

5

Add washed egyptian rice & mix them well. Cover & cook for 5 minutes.

Egyptian rice

200 Grams

Washed & Cleaned

Step 8 / 20

5

Add washed brown lentil & water. Bring to boil then cover cook over low heat for 15 minutes.

Brown lentils

300 Grams

Washed & Drained

Water

500 Milliliter

Step 9 / 20

5

To prepare the macroni, boil the water in a cooking pot & add macroni.

Macaroni

200 Grams

Water

As required

Step 10 / 20

5

Cover & cook for 15 - 20 minutes or until it is fully cooked. Once cooked transfer into a bowl.

Step 11 / 20

5

To prepare the chickpeas, boil the water in a cooking pot & add chickpeas.

Chickpeas

200 Grams

Water

As required

Step 12 / 20

5

Cover & cook for 15 - 20 minutes or until it is fully cooked. Once cooked transfer into a bowl.

Step 13 / 20

5

To prepare the sauce, heat the ghee in a flat bottomed pan, add garlic & sauté till it turns golden brown.

Ghee

50 Grams

Garlic

100 Grams

Finely chopped

Step 14 / 20

5

Add cumin powder, white pepper, blend tomato puree, tomato paste, salt & chili paste.

Cumin powder

5 Grams

White pepper ground

20 Grams

Tomato Paste

100 Grams

Red chilli paste

200 Grams

Salt

to taste

Step 15 / 20

5

Cook for 15 minutes over low heat then add the chopped coriander leaves. Sauce should be thick consistency.

Step 16 / 20

5

To fry the onion, heat the oil in a flat bottomed pan & fry the onions till it turns golden brown & keep it aside for garnish.

Onions

As required

Olive oil

As required

for Frying

Step 17 / 20

5

To arrange the koshari, take a large bowl, add the cooked vermicelli & rice on the bottom.

Step 18 / 20

5

Place the chickpeas & macroni on the top & mix them well.

Step 19 / 20

5

Take a serving plate, place the koshari & garnish with fried onions on the top.

Step 20 / 20

5

Serve along with the sauce.

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KOSHARI RECIPE


Prep Time : 1 Hour
Cooking Time : 2 Hour
Resting Time : 3 hour , 0 Min