Easy Egyptian Koshari Recipe with Kids
This delicious, carb-heavy Egyptian street food is perfect for making a global dinner with kids!
Prep Time 30 minutes mins
Course Main Course
Cuisine Egyptian
Koshari
- 2 cups dry white rice, cooked according to package directions
- 2 cups elbow macaroni, cooked according to package directions Mix with 1 T olive oil after cooking so it doesn't stick
- 2 15-oz cans chickpeas, drained and rinsed
- 2 cans brown lentils
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 contianer fried onions
Tomato Sauce
- 1 Tbsp olive oil
- 1 small onion, grated
- 4 cloves garlic, minced
- 1 tsp ground coriander
- 1/2 tsp crushed red pepper flakes
- 1 28-oz can tomato sauce
- salt & pepper to taste
- 1 Tbsp distilled white vinegar
Cumin Sauce
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 Tbsp ground cumin
- 1/4 cup water
- 1/4 cup vinegar (I used red wine for more flavor, but white also works)
- salt, to taste
Make Tomato Sauce
Heat oil in medium sized saucepan. Add in onion and cook until translucent, about 4-5 minutes. Add in garlic and cook until fragrant, about 1 minute.
Add in coriander and red pepper. Toast until fragrant, about 1 minute.
Stir in tomato sauce and a pinch of salt. Cook over medium heat until thickened, about 10-15 minutes. Stir in vinegar and keep warm.
Make Cumin Sauce
Heat oil in a small saucepan. Add garlic and cumin and toast until fragrant, about 30 seconds.
Add vinegar, water, and salt. Stir and heat before serving.
Assemble Koshari
Heat chickpeas and lentils.
Mix coriander, salt, and pepper into the lentils.
Assemble on a plate with different areas for rice, pasta, chickpeas, and lentils. Pour on tomato and cumin sauces or serve on the side. Top with fried onions.