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Authentic Egyptian Koshari with Lentils, Rice, and Spiced Tomato Sauce
Cairo's legendary street food classic: a hearty layering of spiced lentils, rice, macaroni, and chickpeas under a tangy garlic-tomato sauce and crispy onions.
Prep
15 min
Cook
35 min
Total
50 min
Ingredients
6servings
- Brown lentils150 g
- White rice200 g
- Small elbow macaroni or ditalini150 g
- Cooked chickpeas200 g
- Crushed tomatoes400 g
- Large onions2 piece
- Garlic cloves4 clove
- Ground cumin6 g
- White vinegar20 ml
- Olive oil45 ml
- Salt
Preparation Steps
1
Simmer lentils in 500 ml water for 15 minutes, then add rice and continue simmering covered for 15 minutes.
15 min timer
2
Cook small pasta in salted boiling water for 8 minutes and drain well.
8 min timer
3
For sauce, sauté 2 minced garlic cloves in oil, add crushed tomatoes, vinegar, cumin, and salt; simmer for 10 minutes.
10 min timer
4
Fry sliced onions in remaining hot oil until deeply browned and crisp.
10 min timer
5
To assemble, layer rice and lentils, top with pasta and chickpeas, spoon warm tomato sauce over, and finish with crispy onions.
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Provenance & Public Domain Audit
Source: Traditional Arab & Levantine Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
