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Koshari is a beloved traditional dish that embodies the rich flavors and cultural heritage of Egypt. Often considered the national dish, Koshari is not just a meal; it is a celebration of the diverse culinary influences that have shaped Egyptian cuisine over centuries. This hearty dish combines staple ingredients such as rice, lentils, and pasta, layered with a robust tomato sauce and topped with crispy fried onions. With its unique combination of textures and flavors, Koshari offers a satisfying and wholesome dining experience that resonates with locals and visitors alike.

Traditional Egyptian Koshari

Discover the flavors of Egypt with this delicious Koshari Delight recipe! This hearty dish combines lentils, rice, and elbow macaroni, all topped with a rich tomato sauce seasoned with cumin, coriander, and paprika. Perfect for a cozy dinner or a special occasion, Koshari is not only filling but also packed with nutrients. Garnish it with crispy onions and chickpeas, and don’t forget the hot sauce for an extra kick. Enjoy this comforting meal in just an hour!
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Ingredients
  

1 cup lentils (preferably brown or black)

1 cup rice

1 cup elbow macaroni

1 large onion, finely sliced

4 cloves garlic, minced

1 can (14 oz) crushed tomatoes

2 tablespoons tomato paste

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon paprika

½ teaspoon cayenne pepper (adjust to taste)

4 tablespoons vegetable oil (for frying)

Salt and pepper to taste

2 cups water or vegetable broth

Optional: Chickpeas (for garnish)

Optional: Fried onions (for garnish)

Optional: Hot sauce (for serving)

Instructions
 

Cook the Lentils: Rinse the lentils under cold water. In a pot, add the lentils and cover with 3 cups of water. Bring to a boil, then reduce to a simmer. Cook for about 15-20 minutes until tender but not mushy. Drain and set aside.

    Prepare the Rice: In a separate pot, combine the rice and 2 cups of water or vegetable broth. Add a pinch of salt, bring to a boil, then cover and simmer on low for 15 minutes or until all the liquid has absorbed. Remove from heat and let it sit covered.

      Cook the Pasta: In a large pot of boiling salted water, add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

        Fry the Onions: Heat 4 tablespoons of vegetable oil in a large skillet over medium heat. Add the sliced onions and fry until golden brown and crispy, around 10-15 minutes. Remove half for garnishing and drain on paper towels.

          Make the Tomato Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute. Then add the crushed tomatoes, tomato paste, cumin, coriander, paprika, cayenne pepper, salt, and pepper. Let it simmer for about 10-15 minutes, stirring occasionally until thickened.

            Combine Everything: In a large serving dish, layer the cooked lentils, then the rice, followed by the macaroni. Pour the tomato sauce generously over the top, mixing gently to combine.

              Serve: Garnish with the reserved fried onions, and if desired, top with chickpeas. Serve hot with a side of hot sauce if you prefer some heat!

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4