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Koshary

There's a place here in HK with an absolutely delish koshary that - along with the prerequisite lentils - has chickpeas. I'd love to replicate it, but all my searching has turned up a gazillion different ways of making such a simple dish...I'd rather go with something tried and true. Any tips/tricks/awesome recipes to share?

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  1. Any Koshary that I’ve ever had has lentils, chickpeas, rice, broken pieces of angle hair pasta browned first in butter. Topped with what I think is durkee style fried onions, a garlicky sauce and a tomato based super hot sauce.

    1. Hi. What's the name and location of the spot in Hell's Kitchen serving koshari? Thanks!

      2 Replies
      1. re: loneranger202

        I'm pretty sure it's Hong Kong

        1. re: WCchopper

          yup it's Hong Kong i was talking about :)

      2. What is koshary? And where does it come from?

        2 Replies
        1. re: Chew on That

          Koshary is an Egyptian street food.

          1. re: Chew on That

            It's not really street food per se, but it is sold very cheaply is special koshary restaurants that also do take out. They are actual sit-down restaurants where you get your condiments -- lemon and hot sauce -- to put on the koshary at the table. We call it a "salute to carbohydrates." Most of the koshary I've had here does have lentils, pasta and chickpeas, so I think that combo is pretty standard.

          2. I think what you're looking for is the COTM a few months back called Ottolenghi. Ottolenghi is a take-out place in London (actually at least 2 places) run by a Jewish guy and an Palestinian guy from Jerusalem. It's a wonderful cookbook.

            I've made koshary from their recipe several times with great success and would be glad to paraphrase is this is what you were looking for. Their recipe also includes a spicy tomato sauce to serve alongside.

            Unfortunately, Ottolenghi's cookbook isn't available in a U.S. edition so one must convert the measurements.

            Are you in Hong Kong? I don't know what else HK could stand for...probably a zillion things.

            1 Reply
            1. re: oakjoan

              oakjoan, I would LOVE a paraphrase of the Ottolenghi recipe -- my sister lived in Egypt briefly and loved koshary. I made it once for her and it was good (and used up every burner on the stove), but another recipe would be good to try.

            2. My mother's kushari has white rice, small fried vermacilli, a boiled pasta, black lentils, chickpeas. The sauce is made by sauteeing garlic in oil or butter then adding tomato paste, water, salt and a dash of white vinegar and simmering for a bit.

              My mother layers all the rice ingredients in a shallow dish or bowl so it looks pretty. Serve sauce on the side and fried onions and hot sauce!

              Good stuff!!
              http://www.flickr.com/photos/adventur...
              http://www.flickr.com/photos/adventur...

              1. Gourmet posted this recipe about a year ago. I haven't made it yet so I don't know if it's any good (nor do I know how authentic it is), but it's something to try:
                http://www.gourmet.com/food/2009/03/k...

                4 Replies
                1. re: DougOLis

                  The carmalized onion and cinnamon and other spices don't seem authentic. Kushari is a rather simple dish with very minimal ingredients (peasant food)

                  That recipe is more like a mujadara, onions, rice and lentils, no mention of the sauce.

                  1. re: BamiaWruz

                    I've always had it with fried onions here in Cairo. Many people feel it's the best part! I'll agree that this recipe is koshary-ish!

                    1. re: roxlet

                      Yes I also had it with fried onions, too. They are hard, crisp reddisg brown fried onions, not soft caramelized onions.

                      I made it successfully at home several times but my recipe is a combo of ones I found online. For me the hot tomato sauce is important, too.

                      1. re: roxlet

                        Fried onions, yes, a must. Not so much carmalized where they're soft. They should be somewhat crispy/crunchy as far as I know from my egyptian mother.

                        Some arabic recipes I looked up said they soak the entire onion with peel in water for 30 mins, then cut and fry, makes it crunchy. Not sure how but that's what I read.

                        http://thumbs.bc.jncdn.com/2479406dbe...

                  2. I had never heard of this dish before... but the ingredients are right up my alley. So I did a search. You're right, so many different recipes. But that makes sense for a homey/streetfood dish. Every cook probably has his/her own spin.

                    Can't wait to see what the Chowhounds come up with!