Try this Egyptian koshari recipe today
Koshari, a staple Egyptian dish, is a hearty vegetarian and eggless meal that combines lentils, rice, pasta, and a tangy tomato sauce topped with crispy onions. Originating in the 19th century, it has become a beloved comfort food across Egypt, reflecting the country's diverse culinary influences. Rich in flavors and textures, Koshari is both satisfying and nutritious. Let's get cooking!
Gather the following ingredients
For this dish, gather one cup each of basmati rice and brown lentils, half a cup of small pasta like elbow macaroni, two large onions for slicing, two cups of fresh tomato sauce, two minced garlic cloves, and one teaspoon each of cumin and coriander powder. Include salt and vegetable oil for frying onions and cooking the pasta and rice.
Preparing lentils and rice
Rinse brown lentils under cold water. In a pot, bring three cups of water to a boil with the lentils and half a teaspoon of salt. Once boiling, simmer for about 20 minutes until tender. Cook basmati rice in another pot with one-and-a-half cups water and half a teaspoon salt until fluffy, which takes 15-18 minutes. Set both aside when finished.
Cooking pasta & tomato sauce
Cook your chosen small pasta according to package instructions until al dente; drain well. Meanwhile, heat some vegetable oil in a pan over medium heat; add minced garlic, stirring until golden brown. Then pour in tomato sauce, adding cumin powder and coriander powder. Season with salt to taste. Let it simmer for about ten minutes or until it thickens slightly.
Frying onions and assembling koshari
Heat vegetable oil in a pan over medium-high heat. Add thinly sliced onions, spreading them for even cooking. Fry until they're crispy and golden brown, being vigilant to avoid burning. Once done, carefully remove the onions with a slotted spoon and place them on paper towels to drain off the excess oil, allowing them to cool and crisp further.
