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Koshari's roots can be traced back to the 19th century, reflecting Egypt's rich cultural tapestry influenced by various culinary traditions. The dish is believed to have originated from the Indian dish "khichdi," a mixture of rice and lentils that traveled to Egypt through trade routes and cultural exchanges. Over time, Egyptian chefs adapted the recipe, incorporating local ingredients and flavors, leading to the creation of Koshari as we know it today.

Traditional Egyptian Koshari

Experience the flavors of Egypt with this delicious Koshari Delight! This hearty dish combines brown lentils, basmati rice, and elbow macaroni, all topped with a rich tomato sauce seasoned with cumin, paprika, and garlic. Perfect for a family meal, it’s garnished with chickpeas, crispy fried onions, and fresh parsley. Serve with lemon wedges for a burst of freshness. Simple to prepare and full of flavor, this recipe is a must-try for your next dinner!
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Ingredients
  

1 cup brown lentils

1 cup rice (preferably basmati)

1 cup elbow macaroni

1 large onion, finely sliced

4 cloves garlic, minced

1 can (15 oz) crushed tomatoes

1 tablespoon tomato paste

1 teaspoon cumin

1 tablespoon paprika

1 teaspoon coriander

1 tablespoon vegetable oil

Salt and pepper to taste

1/4 teaspoon cayenne pepper (optional for heat)

1/4 cup chickpeas (canned or cooked)

Lemon wedges, for serving

Fried onions, for garnish (optional)

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Cook the Lentils: Rinse the brown lentils under cold water and place them in a pot with 3 cups of water. Bring to a boil, then lower the heat and simmer for about 20-25 minutes until tender. Drain and set aside.

    Prepare the Rice: In another pot, rinse the rice under cold water until it runs clear. Add 2 cups of water and a pinch of salt to the rice and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

      Cook the Macaroni: In a separate pot, bring salted water to a boil and cook the elbow macaroni according to package instructions. Drain and set aside.

        Make the Tomato Sauce: In a skillet, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they are golden and caramelized (around 8-10 minutes). Add in the minced garlic, followed by the crushed tomatoes, tomato paste, cumin, paprika, coriander, cayenne pepper, salt, and pepper. Let the sauce simmer for about 10-15 minutes, stirring occasionally.

          Combine Ingredients: In a large serving bowl, layer the rice, then the lentils, followed by the cooked macaroni, and then top with the chickpeas. Pour the tomato sauce over the top, ensuring it covers all the components well.

            Garnish and Serve: Crown your Koshari with fried onions for added texture (if using) and sprinkle with freshly chopped parsley. Serve with lemon wedges for a squeeze of freshness on top.

              Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6