Print

Egyptian Keto Koshari Recipe

Print Recipe

A low-carb twist on Egypt’s favorite comfort dish. This Keto Koshari uses cauliflower rice, spiced tomato sauce, crispy onions, and garlic vinegar to bring the bold flavors of the street food classic, without the carbs. Perfect for anyone on a keto diet who misses real food that fills you up and hits the spot.

Ingredients

Scale

Cauliflower Rice Base

  • 1 medium head cauliflower

  • 1 tablespoon olive oil

  • Salt and pepper to taste

“Lentil” Layer

  • 1 cup cooked black soybeans or chopped mushrooms

  • 1 teaspoon cumin

  • Salt to taste

Chickpea Layer (optional)

  • 1 cup canned chickpeas

  • 1 teaspoon paprika

  • Olive oil for roasting or frying

Tomato Sauce

  • 1 can (400g) crushed tomatoes

  • 3 cloves garlic, minced

  • 1 small onion, finely chopped

  • 2 tablespoons white vinegar

  • 1 teaspoon ground cumin

  • 1/2 teaspoon chili flakes

  • Salt to taste

  • 2 tablespoons olive oil

Crispy Onions

  • 2 large onions, thinly sliced

  • Oil for frying

  • Pinch of salt

Garlic Vinegar Sauce

  • 4 cloves garlic, minced

  • 3 tablespoons white vinegar

  • 1 tablespoon water

  • Pinch of chili powder

Instructions

  • Crispy Onions: Heat oil in a pan. Add thinly sliced onions with a pinch of salt. Fry on medium heat, stirring now and then until deep brown and crisp (15–20 mins). Drain on paper towels.

  • Cauliflower Rice: Pulse cauliflower in a food processor to rice texture. Sauté in a pan with olive oil, salt, and pepper for 6–8 minutes until tender and golden.

  • “Lentils”: Sauté black soybeans or chopped mushrooms in a pan with cumin and salt until browned and flavorful, about 5–7 minutes.

  • Chickpeas (Optional): Toss dry chickpeas in oil and paprika. Roast at 400°F (200°C) for 20 mins or pan-fry until crispy.

  • Tomato Sauce: Heat olive oil in a saucepan. Sauté garlic and onion until soft. Add tomatoes, vinegar, cumin, chili, and salt. Simmer 15–20 mins, stirring now and then.

  • Garlic Vinegar Sauce: Lightly sauté garlic in oil until golden. Add vinegar, water, chili powder, and heat for 1–2 mins.

  • Assemble: In a bowl, layer cauliflower rice, soybean/mushroom mix, chickpeas, tomato sauce, crispy onions, and drizzle garlic vinegar sauce over the top.

Notes

  • You can skip chickpeas if strict keto.

  • Adjust chili and vinegar to your taste.

  • Leftovers keep well in the fridge for 2–3 days.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/egyptian-keto-koshari/