Egyptian koshari

    (54)
    1 hour

    Lentils, rice and pasta are cooked and then served in a spicy tomato sauce. This is a typical Egyptian dish that is very good and cheap over here! Puree the sauce in a food processor if you like a smoother texture.


    1 person made this

    Ingredients
    Serves: 4 

    • 145g brown lentils
    • 1L water
    • 140g uncooked long grain rice
    • 100g macaroni pasta
    • 2 tablespoons vegetable oil
    • 2 large onions, chopped
    • 4 cloves garlic, minced
    • 1 (400g) tin chopped tomatoes
    • 1/4 teaspoon dried chilli flakes, or to taste
    • salt and pepper to taste

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Combine the lentils and water in a large saucepan. Bring to the boil, then simmer over medium heat for 25 minutes. Add the rice to the lentils and continue to simmer for an additional 20 minutes, or until rice is tender.
    2. Fill a separate saucepan with lightly salted water and bring to the boil. Add the macaroni and cook until tender, about 8 minutes. Drain.
    3. Meanwhile, heat the vegetable oil in a large pan over medium heat. Add onion and garlic; cook and stir until onion is lightly browned. Pour in the tomatoes and season with dried chilli flakes, salt and pepper. Simmer over medium heat for 10 to 20 minutes.
    4. In a large serving dish, stir together the lentils, rice and macaroni. Stir in the tomato-based sauce until the rice, pasta and lentils are evenly coated.

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    Reviews & ratings
    Average global rating:
    (54)

    Reviews in English (41)

    by
    141

    Leave it up to a 20 year old 'shab' to give a recipe for Koushari and run the risk that the 'rest of the world' will never fully appreciate the greatness of this dish! First, it should be mentioned that the elbow macaroni is not the typical elbow macaroni that most americans use...it is a much smaller version. Secondly, the onions should be coursely chopped and fried over med high heat in about 1/4 cup of olive oil for about 15 minutes; turning often. You could season with a little cumin and red pepper, if you like. When the onions are nice and brown, add about 3 Tablespoons of tomato paste them and dilute with about a cup of water and simmer for 5-10 minutes. Finally, on a large tray, thoroughly mix all of the ingredients together. (I think some Egyptians actually serve it in layers...but I find that is too much trouble for my large family). Put the koushari on a serving tray and serve it with a nice arabic style salad, some olives and of course, Jarjeer on the side (argula...in English. The salad is very important! Of course, don't forget salt and pepper as you cook. Thanks greeness024 for letting the rest of the world in on a great dish!  -  13 Feb 2008  (Review from Allrecipes US | Canada)

    by
    81

    My husband is Egyptian so I decided to attempt this easy dish. It takes a lot of TIME to cook, but it's really easy. He said typically the sauce is pureed, so I blended 1 can tomato sauce, 1/2 chopped cup parsley, 1/2 cup chopped cilantro, 1 tsp of cumin, 3 cloves of garlic & 1 tbsp olive oil, then simmered it for 10 mins. I'm telling you, the flavors seem simple but the dish is AMAZING! The texture with the noodles, rice and lentils is so good. Just be sure to really brown the onions and put on top. Thanks for sharing!!  -  21 Apr 2008  (Review from Allrecipes US | Canada)

    by
    27

    I followed another reviewer's advise and added 1/2 cilantro and 1 tsp cumin and blended the sauce in a food processor. Yum! If I hadn't added the extra seasoning, this recipe would only be 3 stars. My friend who had lived in Egypt said it was very similar to what she'd eaten there. Also, put lime or lemon juice on top. Yum!!!  -  19 May 2008  (Review from Allrecipes US | Canada)

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