Creamy Chicken and Mushroom Soup Recipe | An Easy, and Nutritious Dish

The authentic Egyptian Koshary dish, consisting of rice, pasta, lentils, and chickpeas, served with special sauce and crispy fried onions (Taqliya).

Are you looking for a Koshary recipe that rivals the taste of Egypt's most famous Koshary restaurants? Are you tired of failed attempts to get crispy fried onions (Taqliya), rich Koshary sauce, or refreshing spicy Daqqa? Worry no more! Today, we present to you the secrets to making Koshary step-by-step, a recipe that is literally identical to restaurant Koshary. This is not just an ordinary method; it is the culmination of years of experience, ensuring you get fluffy Koshary, a balanced sauce, and golden crispy onions that never go soft. Keep reading to learn how to make Koshary and achieve the highest level of deliciousness.

Important Note: The secret flavor of restaurant Koshary lies in using the onion frying oil in all recipe steps (sauce, rice, pasta). This oil is the magic word that gives the dish a deep and distinctive flavor.

The Method:

First: Preparing the Onions (Taqliya): The Secret to Crispiness!

No Egyptian Koshary dish is complete without crispy fried onions, known as "Taqliya." The secret here lies in the cornstarch and frying in batches.

1. Slice 3 medium onions into thin strips (julienne).
2. Add 3 large tablespoons of cornstarch. Cornstarch is the key to maintaining the crispiness of the Koshary onions.
3. In deep oil (the oil we will use later), fry the onions in small batches. Important Tip: You must avoid overcrowding the pan, as this will make them soft instead of crispy.
4. Continue stirring until they achieve a light golden color. Remember, they will darken slightly after being removed.
5. Spread the onions out on kitchen paper towels or a wire rack to absorb excess oil.
6. Sprinkle them with a little salt immediately.
7. Keep the onion oil aside to use in the rest of the recipes.

Second: Soaking the Lentils: Ensuring Quick Cooking

Soaking the brown lentils is an important step to reduce their cooking time and ensure they cook simultaneously with the rice and vermicelli.

• Soak 1 cup of brown lentils in boiling water for only 25 to 30 minutes. This will make them tender but firm.
• Drain and rinse them well before use.

Third: Preparing the Koshary Sauce (While soaking the lentils): Balanced Flavor

A large part of the secret taste of restaurant Koshary lies here: the sauce rich in garlic, vinegar, and the flavor of the onion oil.

1. Take a ladleful of the onion frying oil and put it on medium heat.
2. Add a small onion diced and 3 cloves of minced garlic. Stir until the garlic aroma appears.
3. Add 1 large tablespoon of dried coriander, then 4 large tablespoons of vinegar. This mixture gives the sauce its distinct flavor.
4. Stir well, then add 1 large tablespoon of sugar (to balance the acidity of the tomatoes).
5. Add 4 cups of fresh tomato juice.
6. If the tomatoes are not red enough, add 1 large tablespoon of tomato paste to enhance the color.
7. Add the spices: 1 level large tablespoon of salt and 1 teaspoon of black pepper.
8. Let it boil for 10 minutes until it starts to "thicken" slightly.
9. Just before turning off the heat, add 1 small teaspoon of cumin. Adding it at the end preserves its strong flavor.

Fourth: Preparing the Koshary Daqqa: Refreshment and Heat

The Koshary Daqqa with garlic and vinegar is the tangy and refreshing element that is indispensable alongside the dish.

1. Put 1 cup of boiling water on the stove.
2. Add 5 cloves of crushed garlic with 2 hot peppers (optional) and let it boil for three minutes.
3. Add half a cup of vinegar and the juice of 4 local lemons.
4. Season with half a teaspoon of salt, half a teaspoon of cumin, half a teaspoon of dried coriander, and a dash of black pepper.
5. Let it boil once, then remove it from the heat. Serve cold or warm.

Fifth: Preparing the Shata (Chili Oil): For Lovers of Spice Only!

This is the burning Chili Oil (Shata) that restaurant Koshary is famous for, based on hot onion oil and chili powder.

1. Take 3 large tablespoons of the onion frying oil and put it in a small pot on the stove until it is very hot.
2. Add 1 large tablespoon of paprika and 1 large tablespoon of chili powder (Shata) (you can increase the amount as desired). Be careful not to inhale the hot steam.
3. Stir quickly, then add half a cup of the previously prepared Koshary sauce and a quarter cup of water.
4. Let it boil for 10 minutes.

Sixth: Cooking the Rice and Lentils: The Fluffy Base

To get fluffy and delicious Koshary rice, the rice and lentils must be cooked together with the distinctive onion oil flavor.

1. In a pot on the stove, add two ladlefuls of the onion frying oil.
2. Brown 1 cup of vermicelli until it turns light golden.
3. Add 2 cups of well-washed Egyptian rice. Restaurant Tip: The rice should be washed under running water until the wash water is clear.
4. Stir the rice with the vermicelli until the rice is well coated with oil.
5. Add the lentils after soaking, washing, and draining, and stir.
6. Add boiling water so that it is about the width of a finger joint (about 2 cm) above the rice level.
7. Add the spices: 1 level large tablespoon of salt, half a small teaspoon of black pepper, 1 small teaspoon of cumin, and 1 small teaspoon of dried coriander.
8. Cover the rice and let it cook over medium heat until the water is absorbed.
9. Reduce the heat to the lowest setting and let it steam-cook. If it needs water, add slightly less than a quarter cup of boiling water and cover it to steam.
10. The restaurant trick to prevent Koshary from sticking: Immediately after it is cooked, pour it onto a colander placed over a pot (to collect the steam). This aerates it and prevents sticking and clumping.

Seventh: Preparing the Pasta: Perfect Consistency

Pasta is the final element, and it should be fluffy and not mushy.

1. In boiling water on the stove, add 200 grams of spaghetti pasta broken in half and 200 grams of small elbow/small pasta.
2. Add 1 tablespoon of salt and 1 tablespoon of oil.
3. Wait only 5 minutes, just until the pasta softens and is partially cooked.
4. Drain the pasta, then put half a cup of the onion frying oil on the stove.
5. Sauté the pasta in it over medium heat. This step is essential to complete the cooking of the pasta, give it a yellow color, and make it fluffy and non-sticky.

Finally: Assembling the Dish (The Art of Presentation)

Now that all the main components are ready, it's time to assemble the Koshary in the traditional, appetizing way:

1. Layer the rice with lentils (the base).
2. On top, place a generous layer of pasta.
3. On top of that, the rich Koshary sauce.
4. Next, add canned chickpeas (preferably rinsed with boiling water and seasoned with cumin).
5. Finally, on top of everything, place a generous amount of crispy fried onions (Taqliya).

The Shata and Daqqa (spicy and refreshing sauces) are served on the side. Enjoy your meal (Bil Hana Wish Shifa)!

Serving Suggestion: With Rice Pudding (Roz bil Laban) Like Restaurants

To complete the restaurant Koshary experience, they often serve light desserts alongside it. Try serving cold and delicious Rice Pudding (Roz bil Laban) as a light dessert after the hearty Koshary meal. This combination of the popular main course and a simple dessert perfectly reflects the famous way Koshary restaurants serve their meals.

Nutritional Value of the Koshary Meal

Koshary is considered a nutritionally complete and relatively healthy meal, when consumed in moderation:

• Rice, Pasta, and Vermicelli: An excellent source of carbohydrates, which provide the body with necessary energy.
• Lentils and Chickpeas: Rich sources of plant-based protein and dietary fiber, which aids satiety and improves digestion.
• Sauce: Contains tomatoes, rich in antioxidants like lycopene, and garlic, which has many health benefits.
• The Challenge: Lies in the amount of oil used to fry the onions and prepare the components. Some oil can be replaced with olive oil, and the amount of onion frying can be reduced to make it a healthier Koshary.

Important Medical Alert

Despite the nutritional value of Koshary, attention should be paid to the following:

• Colon Patients: Koshary is rich in legumes (lentils and chickpeas) which may cause gas and bloating for some irritable bowel syndrome (IBS) patients. It is recommended to soak the legumes for a longer period and drink sufficient amounts of water.
• Blood Pressure: The amount of salt in the sauce and Daqqa should be moderate, especially for patients with high blood pressure.
• Spiciness: Excessive use of Shata (chili) may cause irritation in the digestive system.

Frequently Asked Questions about Making Koshary

Q: What is the substitute for onion oil if I prefer not to use it?

A: Regular vegetable oil can be used, but the flavor will be less deep. To compensate, you can add a dash of garlic powder and onion powder to the rice and sauce.

Q: Why does the rice in Koshary stick?

A: It sticks due to excess water or lack of aeration immediately after cooking. Use the colander trick mentioned in the sixth step to ensure fluffy Koshary.

Q: Can I use non-soaked brown lentils?

A: Yes, but you must boil them halfway separately and add the boiling water to the rice to ensure proper cooking and maintain color and flavor.

Conclusion: An Unforgettable Authentic Egyptian Koshary!

Congratulations! You are now fully aware of the method for making restaurant Koshary with all its secrets and precise details. This comprehensive recipe, rich in guaranteed ingredients, ensures you get an authentic Egyptian Koshary dish with the great taste and flavor you have always searched for. Always remember that the secret to Koshary lies in the correct spices (cumin and coriander) and the onion frying oil. Enjoy preparing this special popular meal and share it with your family and friends. If you have any other questions about the Koshary recipe, feel free to leave them in the comments. The best Koshary starts in your kitchen!

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