Egyptian Koshari

Recipe Description:

Much of Egyptian cuisine is vegan, due in part to local Coptic Christians abstaining from all animal products over Lent and other fasting periods. In the 19th century, the arrival of Indian khichri lentils and rice slotted perfectly into this homegrown tradition, as did Italian pasta and tomato sauce. Hence this triumphant mash-up, pasta mixed through grains and topped with a spicy, garlicky and sharp tomato sauce— a dish so popular, many Egyptian menus list only three items: small, medium or large koshari. Often topped with meaty shawarma, our Mediterranean beetroot preserves the eclectic national dish’s authentically meat-free heart.

  • Preparation time:

    For 2 - 20 minsFor 4 - 25 mins
  • Cooking time:

    For 2 - 25 minsFor 4 - 45 mins

    Nutritional Information:

    Per serving: Energy (kcal) 780 Fat 7g of which saturates 1g Carbohydrates 146g of which sugars 18g Protein 30g Salt 0.12g

    Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

    Ingredients:

    For 2 (For 4)

    Onion: 1 (2)

    Beetroot: 1 (2)

    Bulgur Wheat: 1 pack (2 packs)

    Chickpeas: ½ can (1 can)

    Puy Lentils: ½ can (1 can)

    Vegetable Stock Pot: 1 (2)

    Macaroni Pasta: 1 pack (2 packs)

    Crushed Garlic: 1 sachet (2 sachets)

    Ground Coriander: 1 pod (2 pods)

    Red Chilli Flakes: ½ pod (1 pod)

    Sauteed Onion Paste: 1 sachet (2 sachets)

    Sauteed Tomato Paste: 2 sachets (4 sachets)

    Cider Vinegar: 1 pod (2 pods)

    Flat Leaf Parsley: 1 bunch (2 bunches)