Koshari Arabic dish 😋. Koshari is a fun word to say, isn't it? Koshari (also spelled, Kushari) is the national dish of my birthplace, Egypt. By far one of my favorite things to eat--EVER!

It's served in virtually every Egyptian restaurant, in every Egyptian home, and on every Egyptian street corner. Street vendors serve the dish from carts to people eagerly waiting in line to eat this beloved and highly popular dish. My husband is Egyptian so I decided to attempt this easy dish. You can have Koshari Arabic dish 😋 using 23 ingredients and 17 steps. Here is how you cook it.

Ingredients of Koshari Arabic dish 😋

It's 1 of and 1/2 kg chawal.
It's 1 kg of boneless chicken.
You need 1 cup of channe.
It's 1 cup of sabit masoor.
It's 1 cup of macaroni.
You need 1 kg of tomato paste.
It's 1 of and 1/2 kg piyaz.
You need 3 of tbp soya sauce.
You need 3 of tbp chilli sauce.
Prepare 3 of tbp vinegar.
You need 1 of tbp mix masala.
You need 2 of tbp laal mirch powder.
Prepare 1 of tbp kali mirch powder.
Prepare 3 of tbp kuta daniya.
You need 1 of tbp haldi.
It's 1 of tbp garam masala.
You need 2 of tbp lasan adrak paste.
Prepare 1 of tbp sugar.
Prepare 4 of adad long.
You need 2 of taizpat.
It's 2 of darchinni.
Prepare 2 cup of oil.
It's of Namak hasb e zaiqa.

It takes a lot of TIME to cook but it's really easy. Koshari is filling, flavorful, easy to make, and basically perfect. One thing most Egyptians agree on is the dish's connection to. (Modern Egyptian Arabic is peppered with Italian . #Arabic food #Cooking is life. HOW TO MAKE JAMAICAN BEEF PATTIES

Koshari Arabic dish 😋 step by step

Prepare all ingredients.
Chane sabit masoor aur macaroni ko boil kar lein namak dal ke.
Garam oil main 1 kg kati hui piyaz ko fry kar lein namak dal ke jab piyaz brown ho jaye toh nikal ke paper pe phehla dein.
Piyaz fry kar ke ab boneless chicken ko cubs main cut kar ke namak add kar ke fry kar lein jab chicken fry ho jaye toh nikal dein.
Ek bowl main laal mirch powder kuta daniya haldi garam masala kali aur mirch powder add kar ke mix kar lein.
Ab 1 cup oil main 1/2 kg chop piyaz add kar ke 5 mins pakaein 5 mins baad lasan adrak paste add karen aur jo masale mix kijiye thay us main say 2 tbp add karen.
Ab 5 mins ke baad tomato paste sugar namak chilli sauce.
Vinegar soya sauce aur mix masala add kar ke mix kar ke ab itna pakaein ke paste ban jaye.
Jab tomato paste ban jaye toh us main fry ki hui chicken add kar ke 5 mins ke liye dakan de ke low flame pe rakh dein.
Ap chahein toh koile ka dam de main nay koile ka dam diya hy koila jala ke chicken masale ke bich main rakh oil upar say dal ke dakan de dein jab koile ka dam a jaye toh bus ab koshari ka chicken masala tayar hy.
Chawalon ko 30 mins phele bhigo ke rakh dein phir chani main chan ke pani nikal dein.
Jab chawalon ka pani nikal jaye toh chawal namak aur jo masale mix kar ke rakhe thay wo sara add kar ke mix kar lein.
2 mins chawalon ko yun hi paka ke phir us main 5 glass water add kar lein ab chawalon ka pani jab khushk ho jaye toh dakan de ke low flame pe 25 mins ke liye rakh dein.
25 mins dam a jaye chawalon ko toh chule say utar dein ab chawal chicken masala boil chane boil sabit masoor boil macaroni aur fry piyaz ready hy.
Plate serve karne ke liye 1 plate main chawal add karen us ke upar chicken masala phehla dein phir us ke upar boil sabit masoor boil chane boil macaroni aur fry piyaz dal dein ap chaho toh us ke upar ketchup bhi add kar sakte hain.
Koshari Arabic dish is ready.
Wato izzo man tasha wato zillo man tasha ☝️.

Morris Time Cooking Recommended for you Yet, with all that being said, Koshari actually has its origins in India, not Egypt. This signature dish dates back to British colonialism, as the British brought it with them when they came to Egypt, from India. The name itself comes from the Indian word 'khichri' which refers to a dish of rice and lentils. I like to think of this vegetarian dish as Egyptian-style chilli. I was first introduced to it during a trip to Egypt four years ago, where it was nearly all we ate for a week!