Classic Egyptian Koshari combines lentils, rice, and pasta under a spicy, tomato-based sauce and caramelized onions, offering a comforting bowl of wholesome goodness. This vegan recipe brings together a delightful mix of textures and flavors that are sure to satisfy. Originating from Egypt, Koshari is often considered the national dish, enjoyed by many for its satisfying complex carbohydrates and protein-packed lentils, making it a nutritious option for anyone. The process involves separately cooking the lentils, rice, and pasta, then layering them before topping with a rich, garlicky tomato sauce and golden brown onions. Serving this dish is a celebration of Egyptian street food culture, offering a hearty meal that delights with every spoonful.
Egyptian Koshari
Classic Egyptian Koshari combines lentils, rice, and pasta under a spicy, tomato-based sauce and caramelized onions, offering a comforting bowl of wholesome goodness.
Method
30 min prep · 60 min cook
1. Rinse the lentils and rice separately. Cook the lentils in boiling water until tender but not mushy, about 20 minutes. Drain and set aside.
2. In another pot, cook the rice according to package instructions until it’s fluffy. Set aside.
3. Cook the pasta in boiling salted water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and deeply browned, about 15-20 minutes. Remove half of the onions and set aside for garnishing.
5. To the same skillet with half the onions, add the garlic, tomato puree, cumin, and cayenne pepper. Cook for another 5-7 minutes until the sauce thickens.
7. Garnish with the caramelized onions kept aside and serve immediately.
Reviews & comments
No comments yet.