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Koshari, often dubbed the national dish of Egypt, is a hearty, comforting meal that embodies the rich tapestry of Egyptian cuisine. This dish, a delicious amalgamation of rice, lentils, macaroni, and a tangy tomato sauce, topped with crispy fried onions and a sprinkle of spices, is not just a culinary delight but also a symbol of Egyptian culture and heritage. For many Egyptians, Koshari transcends mere sustenance; it is a dish steeped in tradition, served in homes and street stalls alike, and enjoyed by families and friends gathering around the dinner table.

Traditional Egyptian Koshari

Dive into a plate of Koshari Bliss, a delicious Egyptian dish that’s packed with flavor! This hearty recipe features layers of lentils, rice, and macaroni topped with a rich tomato sauce and caramelized onions. Perfect for family dinners or impressing guests, it's a complete meal that's both comforting and nutritious. Garnish with fresh herbs and serve with your favorite hot sauce for an extra kick. Try this ultimate comfort food today!
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Ingredients
  

1 cup of lentils (preferably brown or black)

1 cup of rice (long-grain)

1 cup of macaroni (small elbow or any choice)

2 large onions, thinly sliced

4 garlic cloves, minced

1 can (14 oz) of crushed tomatoes

2 teaspoons ground cumin

2 teaspoons coriander powder

1 teaspoon paprika

1 teaspoon cayenne pepper (adjust to taste)

2-3 tablespoons olive oil

1 teaspoon salt (or to taste)

1 teaspoon black pepper (or to taste)

4 cups vegetable stock or water

Fresh cilantro or parsley, chopped (for garnish)

Optional: hot sauce or tahini sauce (for serving)

Instructions
 

Cook the lentils: Rinse the lentils under cold water. In a pot, combine the lentils with 3 cups of vegetable stock or water and bring to a boil. Reduce the heat and simmer for about 20-25 minutes or until tender but firm. Drain and set aside.

    Prepare the rice: In a separate pot, heat 1 tablespoon of olive oil, add the rice, and sauté for a minute. Add 2 cups of vegetable stock or water and a pinch of salt. Bring it to a boil, then reduce to low heat, cover, and cook for about 15-20 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.

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

        Caramelize the onions: In a large skillet, heat the remaining olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until golden and caramelized (about 15-20 minutes). Remove half to use as a garnish later.

          Make the tomato sauce: In the same skillet with the remaining onions, add the minced garlic and sauté for another minute. Stir in the crushed tomatoes, cumin, coriander, paprika, cayenne pepper, salt, and black pepper. Simmer for about 10-15 minutes, allowing the flavors to meld together.

            Combine and serve: On a large serving platter, layer your koshari by first spreading the rice, followed by the lentils, and then the macaroni. Pour the tomato sauce over the top. Garnish with the caramelized onions and fresh cilantro or parsley. Serve hot with optional hot sauce or tahini sauce on the side.

              Prep Time, Total Time, Servings:

                20 minutes | 1 hour | Serves 4-6