I love koshari. It’s one of my favorite things in the world and I didn’t know it existed three years ago. This popular Egyptian street food brings an array of flavor and comfort.
Chef Iman Haggag of POTs, an all-vegan restaurant in Las Vegas provides this easy vegan koshari recipe. Enjoy!
Easy Vegan Koshari by Chef Iman Haggag
You'll love this easy-to-make Egyptian street food.
Ingredients
Crispy Onions
- 1 large onion, sliced into thin rings
- 1/3 cup all-purpose flour
- 1/2 cup cooking oil
- Pinch of salt to taste
Tomato Sauce
- 4 garlic cloves
- 1 tsp coriander
- 1 tsp cumin
- 1 bay leaf
- 1 can 28-oz tomato sauce (or juice 4 tomatoes)
- 2 tbsp distilled white vinegar
- Pinch nutmeg
- Salt and pepper to taste
Koshari Rice
- 1/2 cup brown lentils, picked over and well-rinsed
- 1/2 cup medium-gran rice, rinsed
- 2 cups elbow pasta
- 1 15-oz can chickpeas
- Salt and pepper to taste
Instructions
Crispy Onion
- Sprinkle onion rings with salt, then toss in flour to cast. Shake off excess flour.
- Heat cooking oil over medium-high heat, cook the onion rings, stirring often, until caramelized brown,
Tomato Sauce
- Heat cooking oil in saucepan. Stir in tomato sauce and pinch of salt. Bring to simmer until sauce thickens (about 15 minutes).
- Coat skillet with cooking oil and cook garlic until golden brown.
- Stir in white vinegar, then put into tomato sauce.
- Set heat to low for two minutes and cover. Keep warm until ready to serve.
Koshari
- Lentils: Cook lentils in four cups of water over high heat. Reduce heat to low and cook until lentils are tender (15 - 17 minutes). Drain from water and season with salt. NOTE: when lentils are ready, they should not be fully-cooked, only par-cooked and still have bite to them.
- Rice: drain rice from soaking water and combine par-cooked lentils and rice in saucepan over medium-high heat. Add 1 tbsp cooking oil, salt, pepper, coriander. Cook for three minutes, stirring regularly. Add three cups of warm water to mixture. Bring to boil and cover until liquid has been absorbed and both rice and lentils are well-cooked (about 20 minutes). Keep covered, undisturbed for five minutes.
- Pasta: Follow package instructions. Add pinch of salt and tsp cooking oil. Cook until al dente. Drain.
- Chickpeas: Cover chickpeas and warm in microwave before serving.
- To serve: Fluff rice and lentils with fork and transfer to serving platter. Top with elbow pasta and 1/2 of tomato sauce. Add chickpeas. Garnish with crispy onions.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 329Total Fat: 16gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 731mgCarbohydrates: 39gFiber: 7gSugar: 7gProtein: 9g
Pin it
Diana Edelman is the founder of Vegans, Baby and has emerged as the face of plant-based dining in Las Vegas and the leading plant-based restaurant consultant in the city. She spent a decade in the travel blogging world before switching gears to work in elephant rescue in Thailand. Diana travels the world to meet chefs and try vegan food, as well as speak at events focusing on travel, tourism, veganism and entrepreneurship. She’s a partner with the prestigious James Beard Foundation and curates their Vegas Vegan Dinners at the James Beard House. Diana is also a partner with Life is Beautiful, curating the all-vegan Farm Stand.
