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Koshari is a beloved dish that holds a special place in the hearts of Egyptians and is often regarded as the national dish of Egypt. This hearty, flavorful mix of rice, lentils, and pasta topped with a rich tomato sauce and crispy onions is not only a staple of Egyptian street food but also a homemade favorite. Koshari is celebrated for its ability to bring people together, serving as a comforting meal that nourishes both body and soul. It’s a dish that reflects the rich tapestry of Egyptian culture, blending various ingredients into a single bowl of deliciousness.

Traditional Egyptian Koshari

Discover the flavors of Egypt with this classic Koshari recipe! This hearty dish combines lentils, rice, and macaroni topped with a rich tomato sauce and spices. Perfect for a comforting meal, it’s easy to make and bursting with flavor. Serve with fresh cilantro or parsley and a squeeze of lemon for that extra zing. Ideal for family dinners or impressing guests! Dive into this deliciously satisfying dish today!
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Ingredients
  

1 cup lentils (brown or green)

1 cup rice (long-grain)

1 cup elbow macaroni

1 large onion (thinly sliced)

4 cloves garlic (minced)

1 can (15 oz) diced tomatoes

1 teaspoon cumin

1 teaspoon coriander

½ teaspoon paprika

½ teaspoon cayenne pepper (adjust to taste)

2 cups vegetable broth or water

2 tablespoons vegetable oil

Salt and pepper to taste

Fresh cilantro or parsley (for garnish)

Lemon wedges (for serving)

Instructions
 

Cook the Lentils: Rinse the lentils under cold water until the water runs clear. In a pot, bring 3 cups of water to a boil. Add the lentils and cook for about 20-25 minutes until tender. Drain and set aside.

    Prepare the Rice: In a separate pot, heat 1 tablespoon of vegetable oil over medium heat. Add the rice and toast for 2-3 minutes, stirring frequently. Pour in 2 cups of vegetable broth or water, add salt to taste, bring to a boil, cover, reduce the heat to low, and simmer for 15-20 minutes or until the rice is cooked and water is absorbed.

      Cook the Macaroni: In another pot, bring water to a boil, add the elbow macaroni, and cook according to package instructions until al dente. Drain and set aside.

        Make the Tomato Sauce: In a frying pan, heat the remaining tablespoon of vegetable oil over medium heat. Add sliced onions and cook until golden brown and caramelized, about 10 minutes. Stir in the minced garlic, cumin, coriander, paprika, and cayenne pepper, cooking for another 1-2 minutes until fragrant. Add the canned tomatoes, season with salt and pepper, and let simmer for about 10 minutes until slightly thickened.

          Assemble the Koshari: In a large serving dish, layer the rice, followed by the lentils, and then the macaroni. Drizzle the tomato sauce over the top.

            Garnish and Serve: Sprinkle with chopped cilantro or parsley and serve with lemon wedges on the side.

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6