🍝 Koshari with dakka and shatta

Name: Koshari with dakka and shatta
Total time: 80 min
Yield: 4
Cuisine: Egypt · Cairo
Ingredients: 200 g rice; 200 g brown lentils; 200 g small macaroni; 200 g cooked chickpeas; 400 g tomato passata; 3 onions, thinly sliced, and oil for frying; Dakka: 60 ml vinegar, 3 crushed garlic cloves, 1 tsp cumin, 60 ml water, salt; Shatta: 3 tbsp oil, 1 tbsp chili flakes, 1 crushed garlic clove; Salt, cumin, chili flakes

Origin: Egypt · Cairo

774kcal

per serving · 450 g

172kcal

per 100 g

27 gProtein6 g / 100 g

18 gFat4 g / 100 g

126 gCarbs28 g / 100 g

This is the full koshari plate as served in Cairo shops: rice, lentils, macaroni and chickpeas under a spiced tomato sauce and crispy fried onions, with dakka, the sharp garlic-and-vinegar dressing, and shatta, a fiery chili oil, on the side. Diners spoon on as much dakka and shatta as they like, so the plate can be mild or very hot.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenbecause of: macaroni

Not keto28 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

ricelentilsmacaronichickpeastomato saucefried oniongarlic vinegarchili oil

Recipe

4 servings80 min

Ingredients

200 g rice
200 g brown lentils
200 g small macaroni
200 g cooked chickpeas
400 g tomato passata
3 onions, thinly sliced, and oil for frying
Dakka: 60 ml vinegar, 3 crushed garlic cloves, 1 tsp cumin, 60 ml water, salt
Shatta: 3 tbsp oil, 1 tbsp chili flakes, 1 crushed garlic clove
Salt, cumin, chili flakes

Method

Fry the onions in oil until crisp and brown; drain.
Cook the lentils 20 minutes, add the rice, salt and water to cover by 1 cm, and cook covered 15 minutes.
Boil the macaroni and drain; warm the chickpeas.
Simmer the passata with salt, cumin and chili for 15 minutes.
Mix the dakka; warm the oil with chili and garlic for the shatta.
Layer rice and lentils, macaroni, chickpeas, sauce and onions, and serve the dakka and shatta on the side.

How to make it lighter

Use dakka freely, but take the shatta by the teaspoon: it is mostly oil.
Ask for extra chickpeas and lentils and less macaroni.
Keep the fried onions to a small sprinkle.

History

Koshari became a Cairo street staple in the 20th century, and dakka and shatta are the standard condiments set beside it in koshari shops. The dish is usually traced to the rice-and-lentil khichdi of India, with Italian pasta and tomato added in Egypt.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →