Traditional Egyptian Koshari
Koshari is more than just a dish to me: it's a journey to Egypt in every bite. This bold mix of lentils, rice, pasta, and crispy onions, topped with a spicy tomato sauce, embodies all the generosity of Cairo street food. I still remember the first time I tasted this dish at an Egyptian grandmother's home: she told me it was the secret of humble families, a simple yet so comforting meal. Today I make it with love for you, respecting halal tradition. Try it, you'll see, it's pure bliss!
Ingredients
- brown lentils200 g
- basmati rice200 g
- pasta (macaroni or vermicelli)150 g
- onions2 large
- sunflower oil100 ml
- garlic4 cloves
- crushed tomatoes400 g (can)
- white vinegar2 tbsp
- ground cumin1 tsp
- salt1 tsp
- black pepper1/2 tsp
- cayenne pepper (optional)1/2 tsp
- water1 liter
Nutrition
Instructions
- 1
Rinse the lentils and boil them in salted water for 20 minutes until tender but firm. Drain and set aside.
- 2
Cook the rice in a pot with 400 ml of salted water, cover, and simmer for 15 minutes on low heat. Meanwhile, cook the pasta according to package instructions, then drain.
- 3
Peel the onions and slice into thin rings. Fry in oil until golden and crispy. Remove with a slotted spoon and drain on paper towels.
- 4
Make the sauce: In a saucepan, sauté the minced garlic in 2 tbsp of oil. Add crushed tomatoes, vinegar, cumin, salt, pepper, and cayenne. Simmer for 10 minutes.
- 5
In a large serving dish, layer the lentils, rice, and pasta. Pour the tomato sauce generously over the top and sprinkle with fried onions.
- 6
Serve immediately, hot or at room temperature, with pita bread and a green salad.
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