The BEST Koshari in the world - Egyptian Vegan Street Food

Summary by Krater

This video covers the step-by-step preparation of koshary, the national dish of Egypt, made of rice, pasta, lentils, and chickpeas with various sauces and crispy onions.

From the video

Answers: How do you make authentic Egyptian koshary at home?

• Koshary recipe
• Egyptian cuisine
• Fried onions
• Tomato sauces
• Daggah vinegar garlic sauce

Ingredients

• 1200 g (42 oz) chopped tomatoes
• 250 g (8.5 oz) brown lentils
• 250 g (9 oz) ditalini pasta
• 225 g (8 oz) dried chickpeas
• 175 g (6 oz) medium grain rice
• 175 g (6 oz) vermicelli
• 8 onions
• 2 heads garlic
• 10 tbsp white vinegar
• 6 1/2 tsp salt
• 6 tsp ground cumin
• 1 1/2 tsp black pepper
• 1 tsp cayenne pepper
• 1 tsp ground coriander
• 1 tomato

What it concludes

• Dried chickpeas need to be soaked in room temperature water for up to 12 hours before boiling for 1 to 2 hours.
• Dark brown lentils should be boiled for 30 to 60 minutes until tender and al dente.
• Frying onions sliced against the grain draws out more flavor and sweetness than slicing with the grain.
• Sprinkling sliced onions with salt, cumin, and black pepper and letting them sit for 30 to 60 minutes draws out excess moisture for crispier fried onions.
• The dish combines rice, pasta, lentils, chickpeas, crispy onions, and three distinct sauces for a harmonious flavor profile.