| Total: | 2 hr 35 min |
| Prep: | 2 hr |
| Cook: | 35 min |
| Total: | 2 hr 35 min |
| Prep: | 2 hr |
| Cook: | 35 min |
Ingredients
- 1 cup small lentils (French de Puy or black)
- 1 1/2 cups boiling water
- 2 1/4 cups boiling water
- 1/2 teaspoon salt
- 2 teaspoons butter
- 1 cup long grain rice
- 1 large onion, finely diced
- 2 tablespoons olive oil
- Salt and pepper
Instructions
- For the lentils: Soak the lentils in cold water for 2 hours. Drain. To the boiling water, add the lentils. Simmer, covered, for 15 to 20 minutes, adding more water if necessary For the rice: To the boiling water, add the salt and butter. Stir in the rice. Reduce heat and simmer, covered for 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Remove lid and fluff with a fork. In a sautepan, cook onions in olive oil, then add rice and lentils and seasoning and more water if needed. Simmer approximately 10 minutes.
Reviews
Is this authentic like the other recipes I find here?
Like the others, I feel this recipe misses many key ingredients. But perhaps it was written to be simpler? For an authentic version – the onion HAS to be fried separately. The chickpeas and elbow macaroni greatly add texture to the dish. And yes, no tomato / garlic sauce, no Koshary!
I am Egyptian and this meal does not even come close to Koushary. its missing A LOT of stuff. the different souses, Kamoon, vinegar mix. tomato. burnt onions to taste macaroni, i mean just so much. if you really want to eat real koushary at its best go as an Egyptian. its the first meal you eat when your born after milk of course. haha
it’s never done with long grain rice it’s always short grain egyptian rice
also with pasta and she’ryya (noodles) also tomya which is a mixture of garlic and vinegar
this dish is only rice and lentils
also with pasta and she’ryya (noodles) also tomya which is a mixture of garlic and vinegar
this dish is only rice and lentils
Great for a light meal. Very simple to do.
My parents live in Maadi, outside Cairo, for three years. While visiting we tried koshari/koushry from the mall food court – as it is considered Egyptian “fast food.” It had many more layers of flavor than this recipe. It addition to the rice, lentils, and fried onions, it had fried short noodles mixed in with the rice for crunch, garbonzo beans, flavorful tomato sauce, and then was topped with lemon juice – making it more of a meal than a side dish. It was a odd new taste to me but I soon found myself craving it.
I thought that this Koushry was quite good. What would have made it better was to cook the onions first and then cook the lentils with some of the cooked onions to get a good flavour with it.
Having had this dish hundreds of times in Egypt…the recipe left out the most important part….the pasta, and the garlic/tomato sauce thats poured over it all. Who wants to eat bland rice and lentils?
This recipe doesn’t even resemble authentic Egyptian koshary. Where’s the tomato sauce? Where’s the fried onion? Might I suggest a trip to Cairo to taste authentic koshary?
This is not Koushari!!!
Where is the tomatoe sauce and where is the pasta, it should have these 2 ingredients as well as the rice and lentils!!!!
This is closer to a middle eastern dish called “Mujadara” or “Mudardara” from the “Lebanese-Jordanian-Palestinian-Syrian” cuisine
Where is the tomatoe sauce and where is the pasta, it should have these 2 ingredients as well as the rice and lentils!!!!
This is closer to a middle eastern dish called “Mujadara” or “Mudardara” from the “Lebanese-Jordanian-Palestinian-Syrian” cuisine