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My review
Egyptian Koshary
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suzan.s
"This recipe is one of the most famous recipes in Egypt. It's a traditional food that is delicious and savory."
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Ingredients
1 h 50 m servings 359Original recipe yields 12 servings (4 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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Footnotes
- Cook's Note:
- To save time, you can prepare the lentils the day before and reheat before serving.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 1724 Ratings
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Most helpful positive review
7/25/2009
my husband is egyptian and this is the first egyptian meal i cooked for him, he loved it, but also i made a beef stew onthe side to go with it , which was so good, takes time to cook but it was ...
Most helpful critical review
11/12/2011
Sorry, we did not care for this one. The texture of the pasta with the rice kinda threw us off.
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7/25/2009
my husband is egyptian and this is the first egyptian meal i cooked for him, he loved it, but also i made a beef stew onthe side to go with it , which was so good, takes time to cook but it was ...
6/18/2009
I spent a month in Egypt last year and this was very similar to the koshary we bought in street stalls every couple of days. The only addition that I would make to complete it is French fried o...
7/27/2015
I make koshary quite a lot, and this is a good recipe. As a rule for cooking rice, use 2:1 water to rice, and it should turn out perfect without needing to be checked or to add more water. You c...
1/4/2013
My husband would really prefer to never eat lentils. However, there is an Italian tradition (I'm Italian, he's not) of eating lentil soup on New Year's Day to ensure prosperity in the coming ye...
11/12/2011
Sorry, we did not care for this one. The texture of the pasta with the rice kinda threw us off.
12/2/2014
Pretty good, but definitely needs chickpeas and french fried onions on top to be like the Kosheri I had in Cairo! In the future, I will also use more lentils, crushed tomatoes instead of tomato ...
7/20/2012
Eaten almost everywhere in the Middle East, this poor's man feast requires a lot of preparation and utensils to cook. But it is a delicious filling-up meal.
5/30/2017
This makes a TON of koshari!!! Which is great because I love it. I would actually say to make it with even more onions as the fried onions are my favorite part. I noticed that the recipe forgets...