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Koshari, a beloved staple of Egyptian cuisine, is much more than just a dish; it is a cultural icon that embodies the heart and soul of Egypt. Known for its hearty ingredients and comforting flavors, Koshari brings together a delightful combination of lentils, rice, macaroni, chickpeas, and a rich, zesty tomato sauce. This vegetarian dish has earned its place as a favorite among locals and visitors alike, often found in bustling street food stalls and cozy home kitchens across the country.

Traditional Egyptian Koshari

Discover the vibrant flavors of Koshari, the beloved Egyptian comfort food! This hearty dish combines lentils, rice, and macaroni, topped with a rich tomato sauce, crispy onions, and chickpeas. Perfect for a filling meal, Koshari is not just delicious but also packed with nutrients. Serve it hot with a sprinkle of fresh parsley and a squeeze of lemon for an extra zing. Family-friendly and satisfying, it's sure to become a favorite!
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Ingredients
  

1 cup lentils (green or brown)

1 cup rice (preferably long grain)

1 cup macaroni (small, such as elbow or ditalini)

1 can (15 oz) chickpeas, drained and rinsed

2 large onions, sliced thin

4 cloves garlic, minced

1 can (15 oz) crushed tomatoes

2 tablespoons tomato paste

2 teaspoons cumin

1 teaspoon coriander

1 teaspoon paprika

1 teaspoon cayenne pepper (optional, adjust for spiciness)

3 tablespoons vegetable oil

Salt and pepper, to taste

1 tablespoon vinegar (white or apple cider)

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Cook the Lentils: In a medium pot, combine lentils with enough water to cover them. Bring to a boil, reduce the heat, and simmer for about 15-20 minutes or until tender. Drain and set aside.

    Cook the Rice: In the same pot, combine rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and cook for about 15 minutes or until all water is absorbed. Fluff with a fork and set aside.

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

        Fry the Onions: In a large skillet, heat 3 tablespoons of vegetable oil over medium heat. Add the sliced onions and fry until they are golden brown and crispy. Remove half and set aside for garnish.

          Prepare the Tomato Sauce: In the same skillet with the remaining onions, add minced garlic and sauté for another minute. Stir in the crushed tomatoes, tomato paste, cumin, coriander, paprika, and cayenne pepper. Season with salt and pepper. Simmer for about 10 minutes until the sauce thickens.

            Combine Ingredients: In a large serving dish, layer the cooked lentils, rice, and macaroni. Pour the tomato sauce over the top. Gently fold to combine, letting the flavors meld.

              Serve: Top with crispy fried onions and chickpeas. Drizzle with vinegar and garnish with fresh parsley. Serve hot with lemon wedges on the side for squeezing over the dish.

                Prep Time: 20 mins | Total Time: 1 hr 15 mins | Servings: 4-6