Oasis Magazine Articles


June 01, 2014

Considered to be the national dish of Egypt, Koshary is a delicious mix of lentils, rice and pasta, topped with tomato sauce and fried onions. Feel free to increase the lentils, reduce rice/pasta or add chick peas to your preference. For a full meal, it can be served with
yogurt or green salad. This Koshary recipe happens to be my mother’s, which I find much tastier than what you’ll find in most restaurants. Enjoy!

Servings: 2-3 persons
Preparation time: 60 min

1 cup pasta (ditalini + spaghetti)
1 cup Egyptian rice
¼ cup lentils (washed and drained)
1 ¾ cup boiling water
1 large onion (diced)
salt, pepper and cumin to taste
1 tbsp oil

For Fried Onions
2 large onions
2 tbsp flour
For Tomato Sauce:
2 cups fresh tomatoes
salt, pepper and chili to taste

For Doka

6 garlic cloves (crushed)
1 tsp oil
1 tbsp vinegar
1 cup water
salt and cumin to taste


1. Boil pasta as per instructions.

2. In another pot, on high heat, add oil  and diced onions. Stir until they are a golden color. Add lentils and stir for one minute. Then add rice, salt, pepper and cumin to your taste. Next add 1 ¾ cup of boiling water and cover. Wait until mixture boils for 1 minute then
reduce the heat. Cook for 10 minutes or until fully cooked.

3. For the tomato sauce, puree tomatoes in a blender. On medium heat, add pureed tomatoes to cooking pan.. Season with salt, pepper and chili to taste. Cook until it has reduced to about half (5-7 minutes).

4. For the doka, in another cooking pan, add oil and garlic. When you smell the garlic aroma add vinegar, water, salt, and cumin. Boil for 2 minutes.

5. For garnish, thinly slice 2 large onions and dust with flour. Deep fry them until golden brown.

6. To serve, layer the rice and lentil mix, then pasta, and finally the fried onions on top. Keep the tomato sauce and doka on the side and use as desired.

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