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The origins of Koshari can be traced back to the early 19th century, where it emerged as a dish of necessity, combining various leftover staples to create a filling meal. It is believed to have been influenced by Italian, Indian, and Arab cuisines, reflecting Egypt's historical trade connections and multicultural influences. Koshari was initially served in the homes of the working class, providing an affordable and hearty meal. Over time, it gained popularity among all social classes and evolved into a beloved street food, often sold from bustling stalls or small eateries.

Traditional Egyptian Koshari

Discover the comforting flavors of Egypt with this Koshari Delight recipe! This hearty dish combines lentils, rice, and macaroni topped with chickpeas and a rich tomato sauce, making it perfect for any meal. Crispy fried onions add the finishing touch to this delicious bowl. Easy to prepare and packed with flavor, it’s sure to impress family and friends. Serve it hot with a squeeze of lemon for a zesty kick! Enjoy authentic Egyptian comfort food at home!
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Ingredients
  

1 cup lentils, brown or green

1 cup rice, long-grain

1 cup macaroni (small)

1 large onion, thinly sliced

4 cloves garlic, minced

1 (14 oz) can of chickpeas, drained and rinsed

2 cups tomato sauce

2 tablespoons apple cider vinegar

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

Olive oil for frying

Fresh cilantro for garnish (optional)

Lemon wedges for serving

Instructions
 

Cook the Lentils: In a pot, bring 2 cups of water to a boil. Add the lentils, lower the heat, and simmer for about 20-25 minutes until tender but not mushy. Drain and set aside.

    Prepare the Rice: In a different pot, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Cover and reduce the heat to low, cooking for about 15 minutes or until the rice is fluffy and all water is absorbed. Fluff with a fork and set aside.

      Cook the Macaroni: In a large pot of salted boiling water, cook the macaroni according to package instructions until al dente. Drain and set aside.

        Fry the Onions: In a large skillet, heat a generous amount of olive oil over medium heat. Add the sliced onions and sauté until golden brown and crispy. Remove from heat and drain on paper towels.

          Prepare the Tomato Sauce: In a saucepan, heat a tablespoon of olive oil over medium heat. Sauté the minced garlic until fragrant, then add the tomato sauce, apple cider vinegar, ground cumin, paprika, salt, and pepper. Let it simmer for about 10-15 minutes.

            Assemble the Koshari: In a large serving dish, layer the ingredients starting with lentils, followed by rice, and then macaroni. Top with chickpeas and the prepared tomato sauce. Finish with the crispy fried onions on top.

              Serve: Garnish with fresh cilantro (if using) and serve hot with lemon wedges on the side for an extra zing.

                Prep Time, Total Time, Servings: 20 mins | 1 hour | 4-6 servings