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Koshari is more than just a dish; it is a culinary journey that takes you straight to the heart of Egyptian culture. This hearty meal combines lentils, rice, macaroni, and a robust tomato sauce, creating a delightful blend of flavors and textures that satisfies both the palate and the soul. As one of the most popular street foods in Egypt, Koshari has become a staple in households, served not only as a daily meal but also during family gatherings and celebrations. Its comforting nature and rich taste make it a dish that brings people together, highlighting the communal aspect of dining in Egyptian society.

Traditional Egyptian Koshari

Discover the rich flavors of Egypt with this delicious Koshari recipe! This hearty dish combines lentils, rice, and macaroni, all topped with a zesty tomato sauce and crispy fried onions. Perfect for family meals or dinner parties, Koshari is both nutritious and satisfying. Garnish with fresh herbs and serve with lemon wedges for an extra kick. Ready in just an hour, it’s a flavorful adventure you don’t want to miss!
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Ingredients
  

1 cup lentils (green or brown)

1 cup rice

1 cup macaroni (small)

1 large onion, thinly sliced

4 cloves garlic, minced

1 can (14 oz) crushed tomatoes

1 tablespoon tomato paste

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon paprika

Salt and pepper to taste

4 tablespoons vegetable oil

½ teaspoon chili powder (optional, for a spicy kick)

1 cup chickpeas, drained and rinsed (canned or cooked)

Fresh cilantro or parsley for garnish

Lemon wedges for serving

Instructions
 

Prepare the Lentils: In a pot, add the lentils with 3 cups of water. Bring to a boil, then lower the heat and simmer for about 15-20 minutes until tender. Drain and set aside.

    Cook the Rice: In the same pot, add 2 cups of water and bring to a boil. Stir in the rice and a pinch of salt. Cover and reduce the heat to low. Cook for about 18-20 minutes until water is absorbed and rice is fluffy. Fluff with a fork and set aside.

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

        Fry the Onions: In a large frying pan, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced onions and cook until golden brown and crispy, about 10-15 minutes. Remove the onions and drain on paper towels.

          Make the Tomato Sauce: In the same pan, add another 2 tablespoons of oil and sauté the minced garlic until fragrant (about 1 minute). Stir in the crushed tomatoes, tomato paste, cumin, coriander, paprika, and chili powder (if using). Season with salt and pepper. Let the sauce simmer for about 10 minutes, stirring occasionally.

            Combine the Ingredients: In a large serving dish, layer the lentils, followed by the rice, and then the macaroni. Top with the tomato sauce and mix gently to combine everything.

              Add the Chickpeas: Sprinkle the chickpeas on top for extra texture and protein.

                Serve: Garnish with the crispy fried onions and chopped cilantro or parsley. Serve hot with lemon wedges on the side for squeezing over the koshari.

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