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Koshari, often hailed as Egypt's national dish, is a hearty and satisfying meal that embodies the rich tapestry of Egyptian culinary traditions. This beloved dish is a delightful medley of flavors, textures, and colors, making it not only a staple in homes across Egypt but also a symbol of national pride. With its roots deeply embedded in the history and culture of Egypt, Koshari is more than just a meal; it represents a communal experience, often enjoyed by families and friends during gatherings, celebrations, and street food excursions.

Traditional Egyptian Koshari

Dive into the vibrant flavors of Egypt with this delicious Koshari recipe! This hearty dish combines lentils, rice, and elbow macaroni, all topped with a rich tomato sauce seasoned with aromatic spices. Perfect for a filling meal, Koshari is not only delicious but also packed with nutrients. Serve it with a splash of vinegar and a dash of hot sauce for the perfect kick. Gather your ingredients and bring the taste of Egypt to your table today!
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Ingredients
  

1 cup lentils (brown or black)

1 cup rice (long-grain or basmati)

1 cup elbow macaroni

1 large onion, finely sliced

2 cloves garlic, minced

1 can (14 oz) tomato sauce

2 cups vegetable broth or water

1 tsp cumin

1 tsp coriander

1/2 tsp paprika

1/2 tsp black pepper

1/4 tsp cayenne pepper (optional)

Salt to taste

4 tbsp olive oil

1/4 cup chickpeas, canned or cooked (optional)

Vinegar and hot sauce (for serving)

Instructions
 

Prepare the Lentils: Rinse the lentils under cold water, then add them to a saucepan with 3 cups of water. Bring to a boil, reduce the heat, and simmer for about 20-25 minutes, or until tender. Drain and set aside.

    Cook the Rice: In a separate pot, heat 2 tablespoons of olive oil over medium heat. Add the rice and toast for about 2 minutes. Pour in 1.5 cups of vegetable broth and a pinch of salt. Bring to a boil, then cover and reduce to a simmer for about 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.

      Boil the Macaroni: In a large pot of salted boiling water, add the elbow macaroni and cook according to package instructions (typically about 8-10 minutes). Drain and set aside.

        Prepare the Tomato Sauce: In a skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the sliced onion and sauté until golden brown, about 10 minutes. Add the minced garlic, cumin, coriander, paprika, black pepper, and cayenne pepper (if using). Sauté for another 2 minutes until fragrant.

          Combine the Sauce with Tomatoes: Pour in the tomato sauce, and bring it to a gentle simmer. Cook for about 5-10 minutes to allow the flavors to meld. Season with salt to taste.

            Assemble the Koshari: In a large platter or bowl, layer the cooked lentils at the bottom, followed by the rice, and then top with elbow macaroni. Spoon the tomato sauce evenly over the top.

              Garnish and Serve: Add chickpeas on top for extra protein (if using). Serve hot, accompanied by vinegar and hot sauce on the side for those who like an extra kick.

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