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Egyptian Koshari

Egyptian Koshari

The Elegant Economist
This traditional Egyptian meal is vegan and serves a crowd. Layers of rice, lentils, pasta, and chickpeas are topped with a spicy, vinegary tomato sauce and topped with fried onions.
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Prep Time 30 minutes
Cook Time 30 minutes
5 minutes
Total Time 1 hour 5 minutes
Course Dinner, Main Course, Mezze
Cuisine Egyptian
Keyword egyptian food, egyptian koshari, koshari, kushari

Ingredients
  

For the Fried Onions:

  • ¼ cup neutral oil (for frying) (55g)
  • 2 medium sweet onions
  • 1 cup oat milk (or dairy milk if you use it) (240g)
  • 1 cup all purpose flour (120g)
  • ¼ tsp fine sea salt
  • ¼ tsp garlic powder

For the Tomato Sauce:

  • 2 Tbsp olive oil
  • ½ medium onion, grated
  • 4 cloves garlic, crushed (or 4 tsp toum)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 Tbsp harissa paste
  • 2 Tbsp apple cider vinegar
  • 28 ounces tinned tomato sauce (790g)
  • salt and pepper to taste

For the Koshari:

  • 1 cup long or medium grain white rice (185g)
  • 1 cup French green or brown lentils (200g)
  • 1 cup macaroni pasta (100g)
  • 15 ounce tin of chickpeas, drained and rinsed (425g)