Koshari

Koshari

Ancient Egypt brought pyramids to the world.

The British Empire brought Egypt’s Koshari to the world.

It is believed Koshari has its roots in India and dates to the era of British colonisation. The word "Koshari" is derived from the Hindi word "khichri," which is a class of Indian rice and lentil dish. The British introduced this dish to Egypt. And the Egyptians accepted it on their own terms.

That’s how Koshary was born!

It was brought to Egypt by the British when they arrived in the late 1800s. It didn't take long for the Egyptian populace to warmly accept the meal.

Living in the UK, your kids can access pasta all the time. Koshary uses pasta too (thanks to the Italians) but has a unique Egyptian twist!

And Just like in the 19th Century, Koshari is still a cheap and filling meal!

Order the ingredients from Bakkali for less than £3 a serving.

And Koshari at a restaurant will easily cost you up to £10.

Serves 4 people 

Shop the entire recipe here!

Main Ingredients	Quantity
Rice	100 grams
Brown lentils	100 grams
Pasta	100 grams
Chickpeas	150 grams
Onion	1 piece
Salt	Depends on your taste
Pepper	Depends on your taste
For the tomato sauce
Vegetable oil	2 tablespoons
Onion	1 piece
Garlic	3 cloves
Crushed tomatoes	400 grams
Tomato Paste	1 tablespoon
Ground Cumin	1 tablespoon
Ground Coriander	1 tablespoon
Cayenne pepper	1 teaspoon
Salt	Depends on your taste
Pepper	Depends on your taste
White vinegar	2 tablespoons

Part 1- Prepare the Rice, Lentils, and Pasta:

1. Rinse the rice, lentils and pasta separately under cold water.
2. Cook each ingredient separately according to package instructions until tender but still firm. 
3. Drain and set aside.

Part 2- Prepare the Tomato Sauce:

1. Heat the vegetable oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add minced garlic and cook for another minute until fragrant.
4. Stir in the crushed tomatoes, tomato paste, ground cumin, ground coriander, cayenne pepper, salt, and pepper. 
5. Let the sauce simmer for 15-20 minutes until it thickens slightly.
6. Stir in the white vinegar, then remove the sauce from heat and set aside

Part 3- Fry the Onions:

1. Heat vegetable oil in a frying pan over medium heat.
2. Add thinly sliced onion and fry until golden and crispy, stirring occasionally to ensure even cooking.
3. Once golden brown and crispy, remove the onions from the oil and drain on paper towels. Set aside.

And there you have it! The entire process won’t even take you an hour.

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