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Koshari is a beloved staple of Egyptian cuisine, renowned not only for its rich flavors but also for its cultural significance. This hearty dish embodies the essence of Egyptian comfort food, often found in bustling street stalls and family kitchens alike. As one of Egypt’s national dishes, Koshari brings together a delightful medley of ingredients, creating a symphony of flavors that has made it a favorite across the globe.

Traditional Egyptian Koshari

Get ready to savor the flavors of Egypt with this delicious Koshari Delight! This hearty dish features layers of tender brown lentils, fluffy rice, and pasta, all topped with a rich tomato sauce and crispy fried onions. Perfect for family dinners or meal prep! Serve it with fresh parsley and lemon wedges for a refreshing twist. Dive into this wholesome recipe that's easy to make and packed with flavor. Enjoy your culinary adventure!
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Ingredients
  

1 cup brown lentils

1 cup rice (long-grain, rinse and drained)

1 cup short pasta (elbow macaroni or similar)

1 large onion (thinly sliced)

2 cups tomato sauce

2 tablespoons vegetable oil

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon garlic powder

1 teaspoon salt

Fresh parsley (chopped, for garnish)

Lemon wedges (for serving)

Optional: Garlic vinegar sauce (for drizzling)

Instructions
 

Cook the Lentils: In a pot, combine the brown lentils and 4 cups of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until tender but not mushy. Drain and set aside.

    Prepare the Rice: In another pot, heat 1 tablespoon of oil over medium heat. Add the rinsed rice and sauté for 2-3 minutes. Pour in 2 cups of water, add salt, and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

      Cook the Pasta: In a separate pot, boil water with a pinch of salt. Add the pasta and cook according to package instructions. Drain and set aside.

        Fry the Onions: In a skillet, heat the remaining tablespoon of oil over medium heat. Add the sliced onions and fry until golden brown and crispy, about 10 minutes. Remove from the heat and set aside for garnish.

          Prepare the Tomato Sauce: In a saucepan, combine the tomato sauce, cumin, coriander, garlic powder, and a pinch of salt. Simmer for 10 minutes on low heat, stirring occasionally.

            Assemble the Koshari: In a large serving bowl, layer the cooked rice, followed by the lentils, then the pasta. Pour the tomato sauce over the top and give it a gentle mix.

              Serve: Top the Koshari with crispy onions, garnish with fresh parsley, and serve with lemon wedges and optional garlic vinegar sauce for drizzling.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6