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Koshari is more than just a dish; it is a vibrant representation of Egyptian culture, history, and the spirit of community. This traditional Egyptian meal, often described as a comforting blend of flavors and textures, has earned its place as a beloved street food across Egypt and has captured the hearts and palates of food lovers worldwide. Whether you’re wandering through the bustling streets of Cairo or sitting down for a family meal, Koshari stands out as a dish that embodies the essence of Egyptian hospitality.

Traditional Egyptian Koshari

Dive into the vibrant flavors of Egypt with this Koshari recipe! This hearty dish combines brown lentils, fluffy basmati rice, and elbow macaroni, all topped with a rich tomato sauce infused with spices. It’s a complete meal bursting with protein and deliciousness. Perfect for family dinners or meal prep, this one-pot wonder is not only simple to make but also satisfying. Don’t forget to garnish with fresh parsley and a squeeze of lemon for that refreshing twist. Enjoy this delicious cultural experience!
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Ingredients
  

1 cup brown lentils

1 cup rice (preferably basmati)

1 cup elbow macaroni

1 large onion, finely chopped

4 cloves garlic, minced

1 can (14 oz) tomato sauce

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon paprika

1 teaspoon black pepper

1 tablespoon vegetable oil

Salt, to taste

1/4 cup vinegar

1/4 teaspoon cayenne pepper (optional, for heat)

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Cook the Lentils: Rinse the lentils under cold water. In a medium saucepan, combine lentils with 3 cups of water. Bring to a boil, then reduce to a simmer and cook for about 20-25 minutes, or until tender. Drain any excess water and set aside.

    Prepare the Rice: In a separate pot, rinse the rice until the water runs clear. In a fresh saucepan, bring 2 cups of water to a boil. Add the washed rice, salt, and a dash of oil. Cover and reduce heat. Cook for about 15 minutes until the rice is fluffy and the water is absorbed. Fluff with a fork and set aside.

      Cook the Macaroni: Boil water in a pot and add a pinch of salt. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

        Make the Tomato Sauce: In a skillet, heat vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Stir in the minced garlic, cumin, coriander, paprika, black pepper, and cayenne (if using), cooking for another minute until aromatic. Pour in the tomato sauce and vinegar, and simmer for about 10 minutes, stirring occasionally. Adjust the seasoning to taste.

          Assemble Koshari: In a large serving platter, layer the lentils, followed by the rice, and then the macaroni. Drizzle the tomato sauce generously over the top.

            Serve: Garnish with fresh parsley and serve with lemon wedges on the side for an added zest.

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6