Traditional Egyptian Halal Koshari
Koshari is more than just a dish, it's a true institution in Egypt, a comforting mix of lentils, rice, and pasta generously topped with a spicy tomato sauce flavored with garlic and cumin. This popular street food captures the soul of Cairo, with its crispy fried onions adding a touch of indulgence. As a passionate lover of oriental cuisine, I love sharing this recipe that transforms simple ingredients into a vegetarian and 100% halal feast. Perfect for a cozy dinner or a picnic, each bite is a journey to the land of Egypt. Serve it with a green salad for a complete experience, and feel free to add some chili if you love heat!
Ingredients
- brown lentils200 g
- basmati rice200 g
- pasta (makarona or small shells)150 g
- onions3 medium
- canned tomatoes400 g
- garlic4 cloves
- white vinegar2 tablespoons
- cumin powder1 teaspoon
- coriander powder1 teaspoon
- chili powder (optional)1/2 teaspoon
- vegetable oil4 tablespoons
- salt1 teaspoon
- black pepper1/2 teaspoon
- water1 liter
Nutrition
Instructions
- 1
Rinse the lentils and cook them in a pot of boiling salted water for 20 minutes until tender. Drain and set aside.
- 2
In another pot, cook the rice in 400 ml of boiling salted water for 15 minutes covered. Drain and set aside.
- 3
Cook the pasta according to package instructions in boiling salted water, then drain.
- 4
Peel and finely slice the onions. Sauté them in 2 tablespoons of oil until golden and crispy. Reserve some for garnish.
- 5
Prepare the tomato sauce: blend the tomatoes with garlic, vinegar, cumin, coriander, chili, salt, and pepper. Heat the remaining oil in a saucepan, pour in the sauce, and simmer for 10 minutes over low heat.
- 6
In a large dish, layer the rice, lentils, and pasta. Top with the tomato sauce, garnish with fried onions, and serve hot.
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