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Koshari is not just a dish; it is a symbol of Egyptian culture. This hearty and vibrant meal, often referred to as Egypt's national dish, is a delightful blend of flavors, textures, and history. Originating from the streets of Cairo, Koshari has captured the hearts and stomachs of both locals and tourists alike. As a staple of Egyptian cuisine, Koshari showcases the country's ability to create comfort food that is both nutritious and satisfying.

Traditional Egyptian Koshari

Dive into the vibrant flavors of Egypt with this delicious Koshari recipe! This hearty dish combines brown lentils, rice, elbow macaroni, and chickpeas, all topped with a rich tomato sauce and crispy fried onions. Perfect for sharing, Koshari is not only filling but also packed with spices like cumin and paprika for a taste like no other. Complete with a squeeze of fresh lemon juice, it's a warm and comforting meal that brings everyone together. Ideal for family dinners or a cozy night in!
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Ingredients
  

1 cup brown lentils, rinsed

1 cup rice, rinsed

1 cup elbow macaroni

2 large onions, thinly sliced

4 cloves garlic, minced

1 can (14 oz) diced tomatoes

1 tablespoon tomato paste

1 tablespoon cumin

1 teaspoon coriander

1 teaspoon paprika

½ teaspoon cayenne pepper (adjust for heat)

1 teaspoon salt

4 tablespoons vegetable oil

2 cups chickpeas, cooked (canned or boiled)

1/4 cup lemon juice

Fresh parsley, chopped (for garnish)

Fried onions (for garnish)

Instructions
 

Cook the Lentils: In a medium saucepan, combine the brown lentils with 2 cups of water. Bring to a boil, then reduce to a simmer and cook for about 20 minutes or until tender. Drain and set aside.

    Prepare the Rice: In a separate pot, add 1 cup of water to the rinsed rice with a pinch of salt. Bring to a boil, reduce to low heat, cover, and cook for about 15 minutes or until water is absorbed and rice is fluffy. Set aside.

      Cook the Macaroni: In a large pot, bring salted water to a boil and cook the elbow macaroni until al dente, about 7-8 minutes. Drain and set aside.

        Make the Tomato Sauce: In a frying pan, heat 2 tablespoons of vegetable oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the diced tomatoes, tomato paste, cumin, coriander, paprika, cayenne, salt, and cook for 5-7 minutes until slightly thickened.

          Fry the Onions: In a separate pan, heat the remaining 2 tablespoons of vegetable oil over medium heat. Add the sliced onions and fry until golden and crispy, stirring occasionally (about 10-15 minutes). Remove from heat and drain on paper towels.

            Assemble the Koshari: In a large serving dish, layer the cooked lentils, rice, macaroni, and chickpeas. Spoon the tomato sauce over the top. Drizzle with lemon juice for an extra zing.

              Garnish: Top with fried onions and sprinkle fresh parsley before serving.

                Serve: Enjoy your Koshari warm, allowing everyone to mix in the components together for a hearty meal.

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