Egyptian Koshari Recipe & History

Egyptian Koshari is a bowl of comforting carbs using a mix of pantry staples. Koshari is the national dish of Egypt. Let’s learn all about this dish!

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When developing my spice line, I knew I wanted a line of salt-free sugar-free seasonings from around the world. I wanted a mix of seasonings that would be familiar to my local community (like Cajun, Okie Rub, and Mexican) and a mix of seasonings that would encourage & inspire palate expansion (like my Thai, Moroccan, and Egyptian).

If you have never heard of Egyptian Koshari, you’re not alone! While developing my seasonings, I was very familiar with all of the different cuisines – besides Egyptian. I didn’t know anything about Egyptian cuisine. I had never been to Egypt or eaten any type of Egyptian food. A little research allowed me to fall in love with this unique cuisine and develop a spice that brings Egypt to the kitchen cabinets of everyday Americans.

In the USA, you can find many Indian or Thai restaurants. You can even find the occasional Ethiopian place. But I have never seen an Egyptian restaurant before! Egyptian food is not a common occurrence in the US. Most of us have never even thought about what Egyptian cuisine might contain, much less considered making Egyptian food at home. I think that’s why my Egyptian spice gets so much interest & attention, though, because it’s unlike anything on the market here!

In this blog, we will learn about the Koshari & its history, dive deep into Egyptian spices, learn about rice varieties, and how to make Egyptian Koshari!

This blog is all about Egyptian Koshari!

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What is Koshari?

Koshari is the national dish of Egypt. It is well-known as Egyptian street food, but many Egyptians consider it to be the ultimate comfort food.

Koshari typically consists of a base of rice, lentils, and small-sized pasta (like macaroni). This recipe seems like it takes a while because each component is cooked separately, and then layered together later. However, you can boil the rice, simmer the lentils, and cook the pasta at the same time to majorly cut down on time.

The tomato sauce is key for the signature tangy and savory flavor of koshari. The sauce is made from a mixture of tomatoes, garlic, onions, and spices, which are simmered until the flavors meld together.

Crispy fried onions are added in generous amounts to the top of koshari, but caramelized onions work too! The fried onions provide a delightful crunch and a rich flavor that complements the other components of the dish. Many locals customize their koshari. You may find variations that include chickpeas or a spicy chili sauce to add additional depth of flavor.

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Koshari History

Koshari was introduced in the late 19th century during the British colonial rule in Egypt. The dish was influenced by Indian, Italian, and Middle Eastern cuisines, which were introduced to Egypt during that time. Egyptian soldiers were the first to popularize koshari. It then gained popularity among the working class due to its affordable and filling nature.

Over time, different regions and families have developed their own variations of koshari, incorporating ingredients like fried eggplant, boiled chickpeas, or even a squeeze of lemon juice for added zing.

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Egyptian Spice Deep Dive

Egyptian cuisine contains a rich array of spices that add depth, aroma, and flavor to its dishes. Here’s a list of some traditional spices commonly used in Egyptian cooking:

Cumin

Cumin is one of the most widely used spices in Egyptian cuisine. It has a warm, earthy flavor and is commonly found in dishes like falafel, koshari, and spice blends.

Coriander

Coriander seeds and fresh coriander leaves are both used in Egyptian cooking. The seeds have a citrusy and slightly nutty flavor, while the leaves add a fresh, herbal note to dishes.

Dill

Dill is an herb that has a distinct tangy and slightly sweet flavor. It is used in dishes like soups, stews, and seafood preparations in Egyptian cuisine.

Cinnamon

Cinnamon is commonly used in both sweet and savory dishes in Egypt. It adds warmth and sweetness to dishes like rice pudding (roz bel laban) and savory stews.

Paprika

Paprika is a mild red pepper spice that is often used to add color and a subtle, sweet flavor to Egyptian dishes. It is commonly used in spice rubs, marinades, and sauces.

Cardamom

Cardamom pods contain small aromatic seeds that have a sweet and slightly floral taste. Add cardamom to desserts, tea, or spiced rice dishes.

Nutmeg

Nutmeg has a warm, sweet, and slightly woody flavor. It is used sparingly in Egyptian dishes, especially in desserts like basbousa (semolina cake) or as a seasoning in meat dishes.

Turmeric

Turmeric is a vibrant yellow spice that adds color and a slightly bitter flavor to Egyptian dishes. Egyptians use turmeric in rice dishes, stews, and vegetable preparations.

Ginger

Ginger is known for its zesty, slightly spicy flavor. It adds warmth to soups, marinades, and desserts.

Chili Pepper

Chili peppers bring the heat and spiciness to Egyptian dishes. You can use them fresh, dried, or in the form of chili powder, depending on the desired level of spiciness.

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Short, Medium, or Long Grain Rice?

The grain length affects the texture, stickiness, and overall cooking characteristics of the rice, making each variety suitable for different types of dishes and cuisines. For koshari, we are going to use medium-grain rice. Let’s break down the varieties of rice and categorize them together!

Short-Grain Rice

1. Arborio: A short-grain Italian rice commonly used for making risotto. It has a high starch content, resulting in a creamy texture when cooked.

2. Calrose: A medium-grain rice that is slightly shorter in length. It is usually used for sushi or rice bowls.

3. Sushi Rice: A short-grain rice variety specifically used for making sushi. It has a sticky texture when cooked, allowing it to hold its shape well.

Medium-Grain Rice

1. Jasmine Rice: A popular fragrant rice from Thailand. It has a slightly sticky texture and a floral aroma. Jasmine rice is versatile and pairs well with various dishes.

2. Basmati Rice: A long-grain rice variety known for its distinct aroma and fluffy texture. I recommend using this rice whenever you cook Indian, Middle Eastern, and Persian cuisines.

3. Valencia: A medium-grain rice variety commonly used in Spanish paella. It absorbs flavors well and has a tender texture.

Long-Grain Rice

1. Carolina or American Long-Grain: If you live in the United States, this is probably your go-to rice variety. It has long, slender grains that remain separate and fluffy when cooked.

2. Indian Long-Grain: Often referred to as “regular” or “plain” rice, this variety is commonly used in Indian households. It has long grains and a light texture.

3. Thai Fragrant Rice: Also known as “Thai Hom Mali” or “jasmine rice,” it is a long-grain rice with a subtle floral aroma and a soft, slightly sticky texture.

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This post was all about how to make Egyptian Koshari.

Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!

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