Go Back
Koshari is not just a dish; it is a cultural emblem that encapsulates the essence of Egyptian cuisine. This hearty, satisfying meal is a stunning amalgamation of flavors and textures, showcasing the vibrancy of Middle Eastern ingredients. Traditionally prepared with lentils, rice, and pasta, Koshari is topped with a tangy tomato sauce and garnished with caramelized onions and fresh parsley, creating a culinary experience that is as delightful to the palate as it is nourishing to the body.

Traditional Egyptian Koshari

Discover the flavors of Egypt with this delicious Koshari Delight! This hearty dish combines brown lentils, rice, and pasta, all topped with rich caramelized onions and a spiced tomato sauce. Simple to make and packed with nutritious ingredients, it’s perfect for a family meal or a gathering. Don’t forget to serve it with fresh lemon wedges for an extra zing! Try it out and enjoy a taste of traditional comfort food.
Print Recipe Pin Recipe

Ingredients
  

1 cup brown lentils

1 cup rice (long-grain or basmati)

1 cup small pasta (elbow macaroni or ditalini)

1 large onion, thinly sliced

4 cloves garlic, minced

1 can (14 oz) crushed tomatoes

2 tablespoons tomato paste

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt and pepper to taste

1 tablespoon olive oil

4 cups vegetable broth or water

1 teaspoon cayenne pepper (optional for heat)

Fresh parsley, chopped for garnish

Lemon wedges for serving

Instructions
 

Prepare the lentils: Rinse the brown lentils under cold water. In a medium pot, combine the lentils with 3 cups of vegetable broth. Bring to a boil, reduce heat, and simmer for about 20-25 minutes or until tender. Drain and set aside.

    Cook the pasta: In another pot, bring water to a boil and cook the small pasta according to package instructions until al dente. Drain and set aside.

      Prepare the rice: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the rice and toast for about 2-3 minutes, stirring frequently. Add 1 cup of vegetable broth, cover, and bring to a boil. Reduce to a simmer and cook for 15-20 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.

        Make the onion topping: In a skillet, heat additional olive oil over medium heat. Add the sliced onions and cook until they are caramelized, about 10-15 minutes. Add minced garlic and cook for another 2-3 minutes until fragrant. Set aside.

          Prepare the tomato sauce: In a saucepan, combine crushed tomatoes, tomato paste, ground cumin, ground coriander, salt, pepper, and cayenne pepper (if using). Simmer for about 10-15 minutes, allowing the flavors to meld together.

            Assemble the Koshari: In a large serving dish, layer the rice at the bottom, followed by the lentils, then the pasta. Pour the tomato sauce over the top, and finally sprinkle the caramelized onions.

              Garnish & serve: Top with freshly chopped parsley and serve with lemon wedges on the side for squeezing over the dish.

                Prep Time: 20 min | Total Time: 1 hr | Servings: 4-6