Koshari Iskandarani is a typical Egyptian dish that hails from Alexandria, Egypt. It is made of simple pantry ingredients, which are yellow lentil and rice. This dish is vegan, yet some variations has Egyptian fried boiled Eggs, placed on top of the dish.
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Please join me in welcoming my blog guest Mary Attallah, who is contributing with her favorite and family signature vegan recipe: Koshari Iskandarani. I am a fan of Mary and her Instagram page @unclutteryourworld about decluttering our space. Scroll down to read more about her interesting story, business idea, and recipe.
“I am 100% Egyptian, but I was born in New Jersey. In fact, my Dad and Mom came to the USA when they were seven and five, respectively. However, my parents passed down the Egyptian language and culture as their parents did with them. Although I can’t read or write Arabic, I can speak and understand it fluently. When I was young, we visited Egypt every couple of years so my brother and I were consistently exposed to the Egyptian culture.”, Mary Attach
What is Kohsari Iskandarani
My recipe is called Koshari Iskandarani or Alexandrian Koshari, as it hails from Alexandria, the beautiful mediterranean city. Growing up we ate all the typical Egyptian cuisine, but this recipe I actually learned from my husband. My husband, Mina who is also Egyptian came to the USA in his twenties. I had never had this type of Koshari before, but quickly fell in love with how quick, easy, and delicious it is.
“This recipe is my go-to when I need a quick, easy vegan meal on a busy day. Surprisingly, All three of my kids love this meal although they never agree on their food preferences! Not only is it super easy to make, but it can be made ahead of time and still taste just as good.”, Mary says.
Ingredients of Koshari Iskandarani
- Vegetable Oil: To keep the vegan streak of that diet, you have to only use vegetable oil. My go-to is canola oil, given its flavorless characteristic and lightness.
- Onions: Use yellow lentils as they impart this dish with a subtle hint of sweetness when they caramelize.
- Egyptian Rice: Typically this recipes uses short grain Egyptian rice. While it is easy to find Egyptian rice online, it might not be easy to located in regular grocery stores outside of Egypt. Therefore, I recommend using Basmati rice as an alternative and adjusting the quality of cooking water. (see notes)
- Yellow Lentils: Creamy smooth yellow lentils lend this dish a comforting texture, and a vibrant appetizing color. in addition to their high nutrition value.
- Tomato: Pick the juiciest, ripest tomatoes you can afford to make the sauce and if you an’t use a good quality of passata
Frequently Asked Questions
Q1: What to Serve Koshari Iskandarani with?
You can serve Koshari Iskandarani with a Egyptian salata baladi, which is so easy to make and use simple available ingredients.
Q2: How to store Koshari Iskandarani?
Save any leftovers of Koshari Iskandarani in the fridge for up to 3 days or freeze in vacuum sealed ziplocks in the freezer for up to 1 month.
More Lentil Recipes:
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Disclaimer:Chez Nermine blog is an Amazon Associate. We earn a small commission from qualifying purchases. Our commission doesn’t affect the price of the product you purchase.
Koshari Iskandarani (Egyptian Lentil-Rice dish) Recipe
Ingredients
For Koshari Iskandarani
- 2 tablespoons Canola oil
- 1 yellow onion , finely chopped
- 1 ½ cups Egyptian short grain rice , or Basmati rice
- 1 cup orange lentils
- 4 cups boiling water
- 1 teaspoon Vegeta (vegetables seasoning), optional
- Salt and pepper to taste
- 1 cup spicy tomato sauce, recipe follows
Spicy Tomato Sauce
- 2 tablespoons canola oil
- 5 garlic cloves, minced
- 1 cup passata (tomato puree)
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ -1 teaspoon(s) chili Flakes
- ¼ cup water or more if the sauce is too thick
- salt and pepper to taste
Instructions
- Soak the lentils for 1 hour in hot water before cooking, drain and rinse it with cold water.
- Soak the Egyptian rice or basmati rice for 10-20 minutes max. in cold water, and then rinse it under tap water until the water runs clear.
- Make the Koshari: Sauté the chopped onion in the olive oil until the onions are translucent and just starting to brown. Add the rice and stir it with the onions and oil fr 1 minute or until all the rice is coated with the oil. Toss in the lentil, add hot water and bring to a boil on medium-high heat for 5 minutes or until the water is absorbed. Cover the pan and let it cook 3-4 more minutes. Turn off the heat and fluff the Koshari with a fork.
- Make the spicy tomato sauce: Heat the oil in a medium saucepan, over low heat, once hot, add the chili flakes, once fragrant, add the minced garlic and stir in the oil for 30 seconds. Once it becomes fragrant, add the vinegar followed by the tomato juice, and the spices, let it simmer on low heat for 5 minutes. Add some water if the sauce becomes too thick.
Nermine's Notes
- Soak the lentils for 1 hour in hot water before cooking.
- Soak the basmati or Jasmin rice for 10 minutes in cold water, and then rinse under tap water until the water runs clear.
- The best way to reheat Koshari or any rice dish is in a preheated oven at 350 F for 10 minutes. Make sure to cover the Kushari with parchment paper or aluminum foil during reheating so it doesn’t dry out.
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The list of ingretiënts is not complete, the lentils are not in it and the vinegar is missing too. They are both mentioned in the recipe. On the other hand the taste is 100%
Thank you so much for your comment and for reading the recipe carefully! I made the necessary corrections. Thank you again. 🙏