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Exploring the world through food is one of life’s greatest pleasures, and Koshari Delight is a perfect gateway into the rich culinary traditions of Egypt. This iconic dish is a hearty blend of brown lentils, rice, elbow macaroni, and a tangy tomato sauce, garnished with crispy fried onions and fresh parsley. Each component comes together to create a satisfying and flavorful meal that reflects the diverse ingredients and culinary heritage of Egyptian cuisine.

Traditional Egyptian Koshari

Dive into the flavors of Egypt with this delightful Koshari recipe! This hearty dish features layers of brown lentils, fluffy rice, and al dente elbow macaroni topped with a rich tomato sauce spiced with cumin and coriander. Garnish with crispy fried onions and fresh parsley for a delicious finish. Perfect for family meals or meal prep, this recipe is easy to make and packed with nutrients. Enjoy a taste of tradition that's sure to satisfy!
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Ingredients
  

1 cup brown lentils, rinsed

1 cup long-grain rice, rinsed

1 cup elbow macaroni

1 large onion, thinly sliced

4 cloves garlic, minced

1 can (14 oz) crushed tomatoes

1 tablespoon tomato paste

2 teaspoons cumin

2 teaspoons coriander

1 teaspoon paprika

½ teaspoon chili powder (optional)

½ teaspoon black pepper

1 teaspoon salt (adjust to taste)

3 tablespoons olive oil, divided

2 cups water or vegetable broth

1 tablespoon vinegar (white or red)

Fresh parsley, chopped (for garnish)

Crispy fried onions (optional, for topping)

Instructions
 

Cook the Lentils: In a medium pot, add the brown lentils and enough water to cover them by a few inches. Bring to a boil, then reduce to a simmer and cook for about 20-25 minutes, or until tender but not mushy. Drain and set aside.

    Prepare the Rice: In another pot, add 1 tablespoon of olive oil and the rinsed rice. Sauté for a few minutes until slightly toasted. Add 2 cups of water or vegetable broth and salt, then bring to a boil. Reduce heat to low, cover, and simmer for about 15-20 minutes until rice is fluffy and liquid is absorbed. Remove from heat and let sit covered for 5 minutes.

      Cook the Macaroni: In a separate pot, bring water to a boil, add a pinch of salt, and cook elbow macaroni according to package instructions until al dente. Drain and set aside.

        Make the Tomato Sauce: In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and sauté until golden brown and caramelized, about 10-15 minutes. Stir in minced garlic and cook for an additional minute. Add crushed tomatoes, tomato paste, cumin, coriander, paprika, chili powder (if using), black pepper, and vinegar. Simmer for about 15-20 minutes, stirring occasionally until thickened. Adjust seasoning as needed.

          Assemble the Koshari: In a large serving dish, layer the prepared rice, then the lentils, followed by the macaroni. Pour the tomato sauce over the top of the layered ingredients.

            Garnish and Serve: Top with crispy fried onions if desired and a sprinkle of fresh parsley. Serve warm and enjoy!

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6