The BEST Koshari in the world - Egyptian Vegan Street Food

By Middle Eats · 90 min

Ingredients

Instructions

1. Soak the dried chickpeas overnight in plenty of water. Next day, drain them and boil them in a large pot of water with a plum tomato, an onion halved, 2 garlic cloves, 1 tsp cumin, 1 tsp salt and 1/2 tsp cayenne for 1 to 2 hours.
2. Boil 2 litres (quarts) of water with 1 tsp salt, 1 tsp cumin and the lentils for 30 to 60 minutes, until cooked through but still firm. Drain, reserving the lentil water.
3. For the tomato sauce, heat 4 tbsp oil in a saucepan over medium-high heat. Fry 10 minced garlic cloves until fragrant and bubbly but not browned. Deglaze with 4 tbsp white vinegar, add 800 g crushed tomatoes or passata, season with 1 tsp salt and 1/4 tsp pepper, and simmer 20 to 30 minutes until thickened.
4. For the spicy sauce, heat 4 tbsp oil in a saucepan over medium-high heat. Fry 5 minced garlic cloves with the sliced green chilli until fragrant. Deglaze with 2 tbsp white vinegar, add 400 g chopped tomatoes and simmer 20 minutes until thick and chunky.
5. For the garlic vinegar sauce (dakkah), mince 7 garlic cloves into a jug, add 1/3 cup white vinegar, 1/3 cup water and 1/4 cup lemon juice, then stir in 2 tsp cumin, 1 tsp coriander, 1/2 tsp cayenne and 1/2 tsp salt.
6. For the crispy onions, slice the onions thinly against the grain. Toss in a large bowl with 2 tsp cumin, 1 tsp black pepper and 2 tsp salt, mix until separated, and rest 30 to 60 minutes. Heat frying oil about 1.5 cm (1/2 in) deep in a large pot, fry the onions in batches for 8 to 12 minutes per batch until golden, then drain on paper towel. After a few minutes, move them to a tray with clean pape
7. For the koshari base, rinse the rice until the water runs clear and dry it for at least an hour. Pour off all the oil from the onion pot except 1/4 cup, fry the reserved onions until lightly browned, then add the vermicelli and fry on high 2 to 3 minutes until golden brown. Add the rice, a few large spoons of the regular tomato sauce and 3 to 4 tbsp dakkah, and mix well.
8. Add the lentil water and top up with water until the rice and vermicelli are just covered. Bring to a boil and cover; once the water has evaporated, turn the heat to low and steam for 20 to 30 minutes.
9. Cook the pasta in heavily salted water until al dente. Add it to the rice and vermicelli in two parts, mixing until evenly combined.
10. To plate, spoon a generous portion of the base onto a platter, spread tomato sauce over it, spoon over a few tbsp of dakkah, then scatter the chickpeas and fried onions on top. Serve the spicy sauce on the side.

Summarized from Middle Eats's video. Watch it for the details.

More recipes with

GarlicOnionTomatoLemonRicePastaChickpeaLentil