Sunday, January 30, 2011

Egyptian Kosheri

Every few weeks, a couple of friends (J and H) and I cook together. We each make large quantities of a dish or two, divide them up into 3 servings and we each come home with 3-4 ready to eat meals. Freeze some, eat some and enjoy them for a couple of weeks. Whenever I talk with J or H, though, they still have left-overs and we finish our food within the week. The food is great, but the laughter and fun cooking together is what I enjoy. Such wonderful energy in the room. I have heard of other 'supper swaps'. Do you have any that you recommend?

Today's recipe of Egyptian Kosheri is from the last time we cooked together. H made the dish (it's on the left in the picture) and it was really great! Neither H nor J are vegan or even vegetarian, but we make vegetarian dishes so I can eat too :) The recipe for this dish was from some magazine/newspaper - I can't tell. I asked H for the recipe and she gave it to me along with 3 other recipes copied one on top of another! So I can't give credit where it's due! H followed the recipe completely. I think I may make some changes when I make it next - mostly, add more chilli powder/flakes or hot I made a side of sauteed spinach (a bag of frozen spinach with some minced garlic, some nutmeg, salt and 1 T olive oil).
The Kosheri tasted great and was really nutritious. The article in the magazine says that this is street food in Egypt. Yum!!

Egyptian Kosheri


1 cup raw brown or green lentils, rinsed well
Salt, to taste
1 cup raw elbow macaroni
1 cup raw basmati rice
1 cup canned chickpeas, rinsed and drained
1 T olive oil
1 Large onion, halved and thinly sliced
3 gloves garlic, minced
1 chilli pepper, seeded and minced (serrano or jalapeno or anaheim)
1/4 tsp turmeric
1 cup tomato puree

Cover lentils generously with salted water and boil. Once the water boils, reduce heat and continue to cook till lentils are completely cooked. drain and set aside.

Similarly, cook pasta till al dente and rice in separate pots and set aside.

In a large pot, heat oil. Add onions, garlic, chillies and turmeric. Saute 10-12 minutes or till onions are browned.

Add tomato puree and simmer for 5 more minutes.

Add lentils, macaroni, rice and chickpeas. Mix well.Bold


Changes I would make to this dish -

Nothing!! Or

- Add hot sauce or chilli powder
- Add peas or sliced pepper
- Season with cilantro or parsley and some lemon juice.


  1. I love the idea of a supper club. Wish someone would do this with me although I am not good at eating leftovers, even from the freezer. This dish looks yummy. Pasta and rice seems like overkill to me but looks like it works here.

  2. I live on leftovers and frozen foods. You should ask around - I'm sure people at ASC would be willing to share food :)
    Pasta and rice seemed like a lot to me too - but, it worked. Probably not any other type of pasta, though.