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Koshari is more than just a dish; it’s a symbol of Egyptian culinary heritage, a hearty and satisfying meal that brings comfort to many. Revered as the national dish of Egypt, Koshari embodies the spirit of Egyptian street food, reflecting the country’s rich history and diverse culture. This beloved meal combines a variety of ingredients, creating a harmonious blend of flavors and textures that appeal to a wide range of dietary preferences, from vegans to meat-lovers alike.

Traditional Egyptian Koshari

Discover the deliciousness of authentic Egyptian Koshari with this easy recipe! This hearty dish combines lentils, rice, and pasta, topped with crispy onions and a spiced tomato sauce. Perfect for family dinners or meal prep, it's packed with flavors and textures that will delight your taste buds. Garnish with fresh herbs and add hot sauce for a spicy kick. Enjoy a taste of Egypt right in your kitchen!
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Ingredients
  

1 cup lentils (brown or green)

1 cup rice (preferably short-grain)

1 cup pasta (small shapes like elbows or ditalini)

1 large onion, thinly sliced

2 cloves garlic, minced

1 can (14 oz) chickpeas, drained and rinsed

2 cups tomato sauce

2 teaspoons cumin

1 teaspoon paprika

1 teaspoon coriander

Salt and pepper to taste

4 tablespoons vegetable oil (divided)

1 teaspoon white vinegar

Fresh cilantro or parsley, for garnishing

Optional: hot sauce for serving

Instructions
 

Prepare the Lentils:

    - Rinse the lentils under cold water. Place them in a pot with 4 cups of water and bring to a boil. Cook for about 15-20 minutes until tender. Drain and set aside.

      Cook the Rice:

        - In a separate pot, rinse the rice until the water runs clear. Add 2 cups of water and bring to a boil. Once boiling, reduce heat, cover, and simmer for about 15 minutes or until the rice is cooked and water is absorbed. Fluff with a fork and set aside.

          Boil the Pasta:

            - In a pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.

              Prepare the Tomato Sauce:

                - In a saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the tomato sauce, cumin, paprika, coriander, salt, pepper, and vinegar. Let it simmer for about 10 minutes, stirring occasionally.

                  Fry the Onions:

                    - In a skillet, heat the remaining 2 tablespoons of vegetable oil over medium heat. Add the sliced onions and fry until golden brown and crispy. Remove and drain on paper towels to remove excess oil.

                      Assemble the Koshari:

                        - In a large serving dish, layer the cooked lentils, rice, and pasta. Top with chickpeas, then pour the simmered tomato sauce over everything. Finally, scatter the fried onions on top for added crunch.

                          Serve:

                            - Garnish with fresh cilantro or parsley, and serve with hot sauce on the side if desired.

                              Prep Time: 30 mins | Total Time: 1 hr | Servings: 4-6