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Egyptian Koshari



  • Serves 4
  • Cooks in 65 mins (20m prep + 45m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Egyptian dish

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large pot, bring 4 cups of water to a boil. Add the rice and lentils and reduce the heat to low. Cover and simmer for 25-30 minutes, or until the rice and lentils are tender and the water has been absorbed.
  2. 2.In a separate pot, cook the macaroni according to the package instructions. Drain and set aside.
  3. 3.In a large skillet, heat the vegetable oil over medium-high heat. Add the sliced onion and cook until golden brown and crispy, stirring occasionally. Remove the onions from the skillet with a slotted spoon and place them on a paper towel-lined plate to drain.
  4. 4.In the same skillet, add the minced garlic, cumin, coriander, and red pepper flakes. Cook for 1-2 minutes, or until fragrant.
  5. 5.Add the canned tomatoes, vegetable broth, and salt to the skillet. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly.
  6. 6.To serve, divide the rice and lentil mixture among four bowls. Top each bowl with a portion of the cooked macaroni, followed by a generous spoonful of the tomato sauce. Sprinkle the crispy fried onions over the top of each bowl and serve immediately.

lightbulb_outline Tips

  • chevron_rightFor a spicier sauce, add more crushed red pepper flakes to taste.
  • chevron_rightTo make this dish gluten-free, substitute quinoa or another gluten-free grain for the macaroni.