Egyptian Koshary

Egyptian Koshary

This recipe is one of the most famous recipes in Egypt. It's a traditional food that is delicious and savory.

Active Time
15 mins
Total Time
110 mins
Yield
4 servings

How to Make It

1. Step
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.
2. Step
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.
3. Step
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.
4. Step
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.
5. Step
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.
6. Step
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.

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 medium (2-1/2
  • 2 cloves garlic, minced
  • 3 tablespoons distilled white vinegar
  • 4 medium SLICE (blank)s 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

Share Recipe

Other Recipes You May Like

Course Title

Om Ali

5.0
Course Title

Couscous Royale

5.0
Course Title

Simplified Traditional Moroccan Couscous with Vegetables

0.0
Course Title

Duqqa

5.0
Course Title

Algerian Kefta (Meatballs)

4.0
Course Title

Poulet Roti a l'Algerienne (Algerian Roast Chicken)

4.0
Course Title

Olive Chicken I

4.0
Course Title

Instant Pot® Moroccan Chicken

0.0
Course Title

Moroccan Shabbat Fish

4.0
Course Title

Balah el Sham (Egyptian Choux Pastry)

3.0
Course Title

West African Lime Cake

4.0
Course Title

Kifta

4.0