Kosherie Ingredients

Kosherie : Egyptian Comfort Food


This recipe is called by many names, but I use the Egyptian version which is called Kosherie.  It is a simple and delicious mix of lentils, basmati rice, elbow macaroni, spiced tomato sauce and crispy fried onions.  My children love eating this dish and I love how easy it is to make.

The trick to making this dish easy is timing.  Because it all comes together at the end with a crispy fried topping  and a hot from the stovetop tomato sauce, the other ingredients can be made first and then held in a warm oven until needed.

Kosherie : Egyptian Comfort Food

Kosherie : Egyptian Comfort Food


    For the lentils:
  • 3/4 cup lentils
  • 3 cups water
  • 1/2 tsp salt
  • For the rice:
  • 1 cup basmati rice (well rinsed)
  • 1 tsp vegetable oil
  • 1 1/2 cups water
  • 1/2 tsp salt
  • For the pasta:
  • 1 1/2 cups elbow macaroni
  • 1 1/2 quarts salted water
  • For the sauce:
  • 4 cups coarsely chopped fresh tomatoes or one 29oz can diced tomatoes (I like Muir Glen Fire Roasted Diced Tomatoes)
  • 2 garlic cloves
  • 1 fresh green chile, jalapeno or serrano (seed and devein it for less heat)
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp red wine vinegar
  • 1 tsp ground cumin
  • 1 tsp salt
  • For the topping:
  • 4 cups thinly sliced onions
  • vegetable oil for frying


    For the lentils:
  • Bring lentils, water and salt to boil in small saucepan. Cover and simmer until tender, 30 - 40 minutes, stirring occasionally. If any water remains after lentils are tender, drain it out.
  • For the rice:
  • Bring rice, water, oil and salt to boil in small saucepan. Cover and simmer on low until the water is absorbed, about 15 minutes.
  • For the pasta:
  • Bring salted water to boil in a large pot, add macaroni and boil on medium heat until "al dente" approx 6 - 9 minutes. Drain and put into large serving bowl.
  • For the sauce:
  • Add all sauce ingredients into a blender and then blend until very well liquified. Pour sauce into a small sauce pan and simmer until thickened, about 20 minutes. Keep the sauce hot while you prepare the rest of the dish.
  • For the topping:
  • Heat a few tablespoons of oil in a large skillet and fry the onions on medium heat until browned and beginning to crisp. Be careful not to overcook as they will become bitter. Remove from skillet with slotted spoon when done and drain on paper towels.
  • When ready to serve, mix all of the rice, lentils and macaroni in a large serving bowl. Generously top with sauce and the fried onions. Serve remaining sauce on the side at the table. Make sure to have some hot sauce available at the table.

This post is participating in Full Plate Thursday, Heart and Soul Blog Hop, On the Menu Monday


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  1. Hi Jen,
    Your Egyptian Kosherie looks delicious, I can’t wait to try it. Hope you are having a great holiday week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. I’ve never seen anything like this, despite eating lots of egyptian food. I do know of an iraqi lentil and rice dish called kichree. I wonder if there is a connection.

    • I think you may be on to something there with the kichree, there is also an Indian lentil/rice dish called Kitcheree. Maybe they all have a common origin? I hope you give it a try, my family loves this dish!

  3. I cook tons of North African food, but I’ve never tried this before. I’m always learning something new!! :) Thanks so much for sharing with Hearth and Soul, this really looks delicious.

  4. It is lovely to learn a bit about another cuisine. I found this on Stone Gable’s On the Menu Monday. I have linked in a fried chicken dish that you don’t want to look at if you are dieting! Have a nice week.

  5. This sound delicious and I just happen to have everything on hand!

    • That is one of the great things about this dish, the ingredients are usually already in your kitchen! I hope you enjoy it :)

  6. Pingback: 72 Hours in Cairo | nell & b

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