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Koshari is a beloved Egyptian dish that captures the essence of comfort food, combining layers of lentils, rice, macaroni, and zesty tomato sauce, all topped with crispy onions. This hearty meal is not just a staple in Egyptian households; it’s a symbol of culinary heritage and cultural pride. Koshari is often referred to as the national dish of Egypt, cherished for its rich flavors, satisfying texture, and affordability. Its origins can be traced back to the 19th century, where it emerged as a dish for the working class, using inexpensive ingredients to create a filling meal. Over the years, Koshari has evolved into a favorite across social classes, enjoyed by everyone from street vendors to high-end restaurants.

Traditional Egyptian Koshari

Discover the vibrant flavors of Egypt with this delicious Koshari Delight recipe! Packed with lentils, rice, and elbow macaroni, this one-pot meal is layered with a savory tomato sauce and topped with crispy fried onions, creating a perfect harmony of textures. Serve it with fresh parsley and zesty lemon wedges for a refreshing finish. Perfect for family dinners or impressing guests, this dish is a true taste of Egyptian cuisine!
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Ingredients
  

1 cup lentils (brown or green)

1 cup rice (long-grain)

1 cup elbow macaroni

2 large onions (thinly sliced)

4 cloves garlic (minced)

1 can (14 oz) chickpeas (drained and rinsed)

1 can (14 oz) diced tomatoes

2 tablespoons tomato paste

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon paprika

1 teaspoon cayenne pepper (optional, for spice)

4 tablespoons vegetable oil

Salt and pepper to taste

Fresh parsley (for garnish)

Lemon wedges (for serving)

Instructions
 

Cook the Lentils: Rinse the lentils under cold water. In a medium pot, combine lentils with 3 cups of water and bring to a boil. Reduce heat and simmer for about 15-20 minutes until tender but not mushy. Drain and set aside.

    Prepare the Rice: In a separate pot, heat 2 tablespoons of vegetable oil over medium heat. Add the rice and toast for 2-3 minutes. Add 2 cups of water, a pinch of salt, and bring to a boil. Lower the heat, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

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

        Fry the Onions: In a skillet, heat the remaining 2 tablespoons of vegetable oil over medium heat. Add the sliced onions and sauté until golden brown and crispy, about 10-15 minutes. Remove half for garnishing later, leaving the other half in the skillet.

          Make the Sauce: To the skillet with remaining onions, add minced garlic, diced tomatoes, tomato paste, cumin, coriander, paprika, cayenne pepper (if using), salt, and pepper. Cook for about 10 minutes, stirring occasionally until the sauce thickens.

            Combine Ingredients: In a large serving bowl, layer the cooked lentils, rice, and macaroni. Pour the tomato sauce mixture over the top followed by the chickpeas. Gently mix to combine all ingredients, but do not mash them together.

              Serve: Top with the crispy fried onions, sprinkle with chopped parsley, and serve with lemon wedges on the side.

                Prep Time: 20 min | Total Time: 60 min | Servings: 4-6