Koshari jar

Main Course
35 Mins

Preparation Time

30 Mins

Cooking Time





Koshari jar

Main Course


Koshari Base:

  • 1 cup brown lenPls
  • 1 tsp salt
  • 1/3 pack vermicelli noodles
  • 2 tbs vegetable oil for shallow frying
  • 4 cups boiled white medium grain rice
  • Salt for seasoning
  • 1 packet Goody small elbow Pasta
  • 1 can Goody chickpeas, rinsed and drained


Tomato Sauce:

  • 2 tbs vegetable oil
  • 1 grated brown onion
  • 4-5 minced cloves of garlic 1 tsp ground coriander
  • 1⁄4 tsp crushed chilli flakes 1 jar Goody sieved tomato 3 tbs white vinegar
  • Salt and pepper to season


Garlic Dressing:

  • 1 tbs olive oil
  • 3 cloves of crushed garlic 1 tsp cumin powder
  • 1 tsp coriander powder 1⁄2 tsp chilli powder
  • 1⁄2 teaspoon salt
  • 3 tbs white vinegar
  • 1⁄4 cup water
  • 1 tbs lemon juice


Fried Onion Topping:

  • 1 large brown onion
  • 1/3 cup all purpose flour Vegetable oil for shallow frying


    1. Soak the brown lenPls for 30 minutes. Drain and rinse. Boil lenPls in pot of salted water for 15-20 minutes. Set aside keeping warm.
    2. Boil the white rice and then drain. Set aside keeping warm.
    3. Break the vermicelli noodles into small pieces. Shallow fry in vegetable oil unPl golden. Mix the vermicelli into the warm rice.
    4. Boil the macaroni and drain. Set aside keeping warm. Gently warm the chickpeas in a frying pan and set aside.
    5. In a large fry pan heat the oil. Sauté onion unPl golden. Add the garlic, coriander, and chilli flakes. SPr unPl combined. Add the Goody sieved tomatoes and seasoning. SPr and warm through for around 12 minutes. Add the vinegar and sPr. Set aside.


    Garlic Dressing:

    1. Sauté garlic in oil unPl fragrant. Mix in the powdered cumin and coriander. Add vinegar, water and salt. SPr unPl combined. Add the lemon juice and chilli powder. When cooled, transfer to a glass boQle. The dressing ingredients do split, so a good shake is required to combine them before drizzling onto your Koshari base.


    Fried Onion Topping:

    1. Slice the brown onion into super-fine onion rings. Lightly dust in the flour and then shallow fry in batches. When crispy and golden, transfer onions to tray lined with absorbent kitchen paper.