Go Back
Koshari, often hailed as Egypt's national dish, is a delightful amalgamation of flavors, textures, and aromas that epitomizes the heart of Egyptian cuisine. This beloved dish is not just a meal; it is a cultural symbol, enjoyed by locals and tourists alike, served from bustling street carts to family dining tables. Koshari is the embodiment of comfort food in Egypt, cherished for its filling nature and nutritious ingredients that come together to create a satisfying experience.

Traditional Egyptian Koshari

Experience the rich flavors of Egypt with this authentic Koshari recipe, a delightful blend of lentils, rice, macaroni, and chickpeas topped with a savory tomato sauce and caramelized onions. Perfect for a cozy dinner, this hearty dish is filled with spices and can be customized with garlic vinegar for an extra zing. With a prep time of just 20 minutes, it serves 4-6 and is sure to become a family favorite. Dive into this exotic culinary adventure today!

Ingredients
  

2 cups lentils (brown or black)

1 cup rice (preferably medium-grain)

1 cup macaroni (small elbow or ditalini)

1 large onion, thinly sliced

4 cloves garlic, minced

1 can (15 oz) chickpeas, drained and rinsed

4 cups vegetable broth or water

1 can (15 oz) crushed tomatoes

2 tablespoons tomato paste

1 tablespoon ground cumin

2 teaspoons paprika

1 teaspoon cayenne pepper (adjust to taste)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro or parsley for garnish (optional)

Garlic vinegar for serving (optional)

Instructions
 

Prepare the Lentils: Rinse the lentils under cold water and place them in a pot with 4 cups of vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender but not mushy. Drain and set aside.

    Cook the Rice: In the same pot, add the rice to the remaining broth (if any) or fresh water. Season with salt and bring to a boil. Reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is fluffy and all the liquid is absorbed. Fluff with a fork and set aside.

      Boil the Macaroni: In a separate pot, cook the macaroni according to package instructions. Drain and set aside.

        Fry the Onions: Heat the olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook until they are caramelized and golden brown, about 10-15 minutes. Reserve some for garnish and set aside.

          Prepare the Tomato Sauce: In the same skillet, add the minced garlic to the remaining oil and sauté for 1 minute until fragrant. then add the crushed tomatoes, tomato paste, cumin, paprika, cayenne, salt, and pepper. Simmer for about 10-15 minutes until slightly thickened.

            Combine All Ingredients: In a large serving dish, layer the rice, followed by the lentils, macaroni, and chickpeas. Pour the tomato sauce over the top, then sprinkle with the caramelized onions.

              Serve: Garnish with fresh cilantro or parsley if desired. Serve hot with garlic vinegar on the side for an extra kick.

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