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How to Make Egyptian Koshary - A Step-by-Step Guide

Considered the national dish of Egypt, Koshary is a hearty and flavorful medley of rice, lentils, pasta, and a tangy tomato sauce. This beloved street food is a staple for many Egyptians and is a go-to comfort food for people around the world. With its rich history and diverse flavors, Koshary is a dish that is sure to tantalize your taste buds and leave you craving for more.

First documented in the late 19th century, Koshary was initially a meal for the lower classes due to its affor...

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Ingredients

  • 1 tablespoon vegetable oil
  • 2 cups uncooked white rice
  • 3 cups water
  • 1 teaspoon salt
  • 1 (16 ounce) package uncooked elbow macaroni
  • 1 cup beluga lentils, soaked in water
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil
  • 5 onions, minced
  • 2 cloves garlic, minced
  • 3 tablespoons distilled white vinegar
  • 4 ripe tomatoes, diced
  • ½ cup tomato paste
  • 1 ½ teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 ½ teaspoons ground cumin
  • ¼ teaspoon cayenne pepper

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 35 mins
  • Total Time: 1 hr 50 mins
  • Servings: 12
  • Yield: 4 servings

  • Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until the it has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander. Return macaroni to cooking pot, cover and keep warm.
  • Soak lentils for 30 minutes. Drain and rinse; drain again. Bring 2 cups water to a boil in a pot and stir in lentils. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender 15 or 20 minutes. Stir in 1/2 teaspoon salt.
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes. Onions should be a nice caramelized brown color. Add garlic and cook another minute. Remove from pan, drain on a paper towel-lined plate.
  • Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, 2 1/2 teaspoons salt, cumin, and cayenne (if using). Bring to a boil then reduce heat to medium-low and simmer about 12 minutes.
  • Serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. Sprinkle with some of the browned onions, then top with tomato sauce.

    • Nutrition

    359 cal.

    • Total Fat: 3g
    • Saturated Fat: 1g
    • Sodium: 677mg
    • Total Carbohydrate: 69g
    • Dietary Fiber: 8g
    • Total Sugars: 5g
    • Protein: 12g
    • Vitamin C: 8mg
    • Calcium: 49mg
    • Iron: 5mg
    • Potassium: 478mg

    Categories

    Pasta recipes
    Rice recipes
    Lentil recipes
    Chickpea recipes
    Tomato sauce recipes