The BEST Koshari in the world – Egyptian Vegan Street Food

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Koshari is Egyptian Vegan Street Food and the National Dish of Egypt. I’m going to show you how to make the best koshari in the world. Better than you’d find it on any street corner in Cairo.
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00:00 Intro
01:26 Cooking cumin chickpeas
03:10 Preparing spiced lentils
04:20 Making the Tomato Sauce
05:42 Making the Spicy sauce
06:40 Making Dakkah, Garlic Vinegar sauce
07:22 Perfect crispy onions
09:58 Cooking the rice and pasta
13:12 Combining the Koshari base
14:02 Plating the Koshari
15:25 Taste test and outro

1200g (42 oz) Chopped tomatoes
250g (8.5 oz) Brown Lentils
250g (9 oz) Ditalini Pasta
225g (8 oz) Dried ChickPeas
175g (6 oz) Medium Grain Rice
175g (6 oz) Vermicelli
8 Onions
2 Heads of Garlic
1 Tomato
1 Lemon
10 Tbsp White Vinegar
6 1/2 Tsp Salt
6 tsp Ground Cumin
1 1/2 Tsp Black Pepper
1 Tsp Cayenne Pepper
1 Tsp Ground Coriander

To make the chickpeas
1. Soak your dried chickpeas overnight in a large amount of water
2. The next day drain your chickpeas and in a large pot boil a large amount of water and add the soaked chickpeas
3. Add a plum tomato, an onion sliced in half and 2 cloves of garlic to the pot
4. Add 1 Tsp Cumin, 1 Tsp Salt and 1/2 Tsp Cayenne to the pot and leave to boil for 1-2 hours

To make the Lentils
1. Add 2 litres or quarts of water to a pot and boil
2. Add 1 Tsp Salt and 1 Tsp Cumin to the water as well as your lentils
3. Boil for 30-60 minutes until cooked through but not mushy (aldente)
4. Strain the lentils using a colander, and keep any lentil water for later

To make the Tomato sauce
1. Add 4 Tbsp of Oil to a sauce pan on medium high heat
2. Mince 10 garlic cloves and fry in the pot for a few minutes until fragrant and bubbly
3. Before the garlic browns add 4 Tbsp of White vinegar and deglaze the pot
4. Add 800g of Crushed Tomatoes or Tomato Passata
5. Season with 1 Tsp salt and 1/4 Tsp Pepper
6. Allow to simmer for 20-30 minutes until thickened

To make the Spicy Tomato sauce
1. Slice a green chilli into thin circles
2. Add 4 Tbsp of Oil to a sauce pan on medium high heat
3. Mince 5 Garlic cloves and fry in the pot with the chillis for a few minutes until fragrant
4. Add 2 Tbsp of white vinegar and deglaze the pot
5. Add 400g of chopped tomatoes and simmer for 20 minutes until thick and chunky

To make the Dakkah, Garlic Vinegar sauce
1. Mince 7 garlic cloves and add to a jug
2. Add 1/3C White Vinegar, 1/3C water and 1/4C Lemon juice
3. Add 2 Tsp Cumin, 1 Tsp Coriander, 1/2 Tsp Cayenne pepper and 1/2 Tsp salt and mix to combine

To make the crispy onions
1. Slice your onions into thin strips against the grain of the onion
2. Place in a large bowl and add 2 Tsp Cumin, 1 Tsp Black pepper and 2 Tsp salt
3. Mix thoroughly until all the onion strips have been separated from each other and let sit for 30-60 minutes
4. Add frying oil to a large pot about 1.5cm or 1/2in deep, when hot add the onion in batches
5. Fry for 8-12 minutes per batch until Golden in colour, remove and place on a paper towel lined tray, they will continue to darken after removing.
6. After a few minutes on the tray, move to a second tray with clean paper towels so they do not reabsorb any oil
7. Fry all the onions except a handful

To make the koshari base
1. Wash your rice till the water runs clear and allow to dry for at least one hour
2. Remove all of the oil from the pot you fried the onions in, except 1/4C
3. Fry the handful of onions that you kept aside till lightly browned
4. Add in the vermicelli and fry on high heat for 2-3 minutes until golden brown
5. Add the dried rice to the vermicelli
6. Add a few large Tbsp of the regular tomato sauce to the pot
7. Add 3-4 Tbsp of Dakkah to the pot, mix well
8. Add the lentil water to the pot, and top up with water until the rice and vermicelli are just barely covered
9. Bring the pot to a boil and cover, once water has evaporated from the pot turn the heat down to low
10. Allow to steam for 20-30 minutes
11. Cook pasta in heavily salted water till Al dente
12. Add the cooked pasta to the rice and vermicelli in two parts and mix till evenly combined

To plate the Koshari
1. Add a generous serving of the koshari base to a platter
2. Spoon over the tomato sauce across the koshari base
3. Add a few Tbsp of the Dakkah over the top of the tomato
4. Sprinkle some of the cooked chickpeas over the top of the dish
5. Add fried onions to the dish
6. Serve the chilli sauce on the side and Enjoy


alexis17317 says:

I’m not sure what I was thinking when I set out to make this, especially with a newborn and a toddler running around. But man did it pay off! I thought it was going to take a long time to cook, but I spent maybe 40 mins actively doing things. The chick peas were a great snack for said toddler and it felt like magic to put everything together in the pot at the end. Another 10/10 from my otherwise picky eater family. This is going to become a regular dish!

Sage Oakley says:

I used to live in the M E and traveled to Egypt many times; I remember buying koshri outside the Khan a Khalili bazaar in Cairo – it was 1 LE back then! This is a great side dish to take to a BBQ or potluck here in USA; everyone loves it and probably has never had it before

Kyle906 Q8 says:

Delicious food! Handsome face! And a very intelligent sounding British accent 😂 what else could you ask for haha!
This change is UNDERVALUED u will grow to at least 300k-500k! Keep it up!!!!! 😍✌🏻

time machine says:

Missrr ko dhanyavad iss swadist shakahari pakwan k liye 👍 shakahari vyanjano me vividhta acchi hai

Blossom With Willow says:

My beautiful friend made this for us and it was AMAZING… am going to make it myself and cant wait, my mouth is watering just thinking about it.🙏

Dalia Fahmy says:

Great video!

Giles Anamzoya says:

Just made and ate this dish! Really lovely! Absolutely recommend. Thanks Obi for sharing. I've shared with people who tried and liked mine.

Boris Simpson says:

Obi, YOU ARE A GOD! (I didn't say THE God, so nobody get upset…) I have cooked at a rather high level for decades, perused thousands of recipes and created dozens of my own. Not only are your videos deliciously detailed, but you also NAIL the essence, the unique soul of each recipe. I was transported to Cairo just watching this koshari video, being able to taste the authenticity with my eyes. And… YOU ARE GREAT FUN TO WATCH! If I were a television producer I would sign you on in a minute and within a year you'd be the Egyptian Jamie Oliver. Keep going because the day is coming. Thanks a million!

peachmelba1000 says:

Were both tomato sauces mixed together at the end?

YoJianneity says:

This is the best koshari recipe I've followed. Thanks for sharing ❤

No name says:

Thank you for this recipe. I came across your channel a few days ago and the Koshari recipe had me really craving it. I went out and bought the ingredients yesterday and I have spent an unspeakable amount of time in the kitchen watching your video, rewinding and trying to follow all of the steps. It tastes great though I did overdo the onions a bit and I'm not sure where I went wrong with the دقة dakkah, but overall it's a great dish. Your channel deserves a lot more subscribers. I love how you explain everything and where things could go wrong. Keep up the great work

TH3G3N3S1S says:

I made this recipe for my birthday and it was such a hit. It took quite some time to get everything ready, but after everything was done it was soooo good. Obi i love your videos and im really excited for every new dish you show us how to cook 🙂

Samantha Will says:

Wow this is definitely batch cooking at it finest. I need to try a version of this for the family I nanny for. They love beans and lentils. Especially for the young lady who is vegetarian. I just need to make it for a much smaller amount. This will be fun. Thank you for the inspiration. It is the first time I have seen your videos. I look forward to seeing more.

The Green Bean says:

WOW,WOW,WOW!!! Worth the effort indeed!! I watched this at about 1am and I've already made and ate it and It's only 3:00pm It is AMAZING !!!! I'm part Lebanese so this dish really hits home !! YUM!! Thank you

Julia Darling says:

First time I've heard of Koshari, but I will try this fabulous dish for sure very soon (and send you a picture)! I'll just use half of the ingredients because we're only 2 people 😅
Thanks Obi for the outstanding and perfectly organized description of the recipe in the description box. I usually screenshot it and this delivery really helps.❤

Foram Gandhi says:

5 years back, I was first introduced to Koshari by my Egyptian Bf and I’ve been making it since then. I’ve Also tasted Koshari when I visited Egypt and I can say This is Literally the Best Koshari recipe on internet 😍😍😍 Making it tomorrow for my friends!

AbstractMan23 says:

Really nice I like how clearly you explain everything. Why make two tomato sauces but you only used one at the end? Is that just to give people the option? 👌🏻👍🏻

carpii says:

Could you recommend a suitable medium grain rice (as in species)?
I've seen some recipes suggesting just using basmati, but it's probably just for convenience. I've also seen some recipes suggesting using short grain rice, but I think it would be quite starchy and sticky.
The only one I can find is called "NISHIKI Musenmai", which is labelled as a medium grain rice, says it's Japanese and yet produced in California. Confused 🙂

Anna Mills says:

Thank you so much for this awesome, delicious recipe! I am Ukrainian and my Egyptian boyfriend is amazed 😁❤️

Kandalama59 says:

Hello, may I use Arborio rice as a substitute for Egyptian rice? Thanks 😊

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