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Koshari, often hailed as Egypt's national dish, is a vibrant and hearty meal that encapsulates the essence of Egyptian cuisine. This dish is a delightful blend of flavors and textures, combining rice, lentils, and pasta, topped with a zesty tomato sauce and a sprinkle of crispy onions. It reflects the soul of Egyptian culture, showcasing a rich culinary heritage that has stood the test of time. The appeal of Koshari lies not only in its comforting taste but also in its ability to bring people together, making it a staple for families and street vendors alike.

Traditional Egyptian Koshari

Discover the flavors of Egypt with this hearty Koshari recipe! This one-pot dish features a delightful mix of brown lentils, rice, and pasta, topped with caramelized onions and a rich tomato sauce seasoned with cumin and paprika. It's vegetarian, filling, and perfect for sharing. Ready in just under an hour, Koshari is sure to become a family favorite. Don't forget to squeeze some fresh lemon juice on top for an extra zing! Enjoy this delicious comfort food!
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Ingredients
  

1 cup brown lentils, rinsed

1 cup rice, rinsed

1 cup small pasta (like elbow macaroni or ditalini)

1 large onion, thinly sliced

4 cloves garlic, minced

2 teaspoons cumin powder

1 teaspoon coriander powder

2 teaspoons paprika

1 can (14 oz) crushed tomatoes

1 tablespoon tomato paste

2 tablespoons vegetable oil

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

Lemon wedges, for serving

Instructions
 

Prepare the lentils: In a medium pot, add the rinsed lentils and cover them with water. Bring to a boil, then reduce to a simmer and cook for about 20 minutes or until lentils are tender but not mushy. Drain and set aside.

    Cook the rice: In the same pot, add 2 cups of water and a pinch of salt. Bring to a boil, add the rice, cover, and reduce to low heat. Cook for about 15-20 minutes until the rice is fluffy and the water is absorbed. Fluff with a fork and set aside.

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

        Sauté the onions: In a large skillet, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they are golden brown and caramelized, about 10-15 minutes. Remove half of the onions and set aside for topping.

          Build the sauce: To the remaining onions in the skillet, add the minced garlic, cumin, coriander, paprika, salt, and pepper. Cook for 1-2 minutes until fragrant. Add the crushed tomatoes and tomato paste, stir, and let simmer for about 10 minutes until slightly thickened.

            Combine the ingredients: In a large bowl or pot, layer the cooked rice, followed by the lentils, and then the pasta. Pour the tomato sauce over the top, gently mixing until everything is combined.

              Serve: Plate the Koshari in serving bowls. Top with the reserved caramelized onions. Garnish with freshly chopped cilantro and serve with lemon wedges on the side for squeezing over.

                Prep Time, Total Time, Servings: 30 minutes | 50 minutes | 4 servings