Egypt
Koshari, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
35 min3 to wash
3 lazy steps
- 1
Boil lentils and rice together in salted water with half the cumin until tender (about 15 minutes); cook macaroni in a separate pot.
- 2
Fry onion in oil until deep golden brown and crispy, then set aside; in the same oil, cook garlic for 30 seconds, then stir in tomato sauce, vinegar, chili, and remaining cumin to simmer for 5 minutes.
- 3
Layer the rice and lentil mix, macaroni, and chickpeas on plates, then pour the hot tomato sauce over top and finish with the crispy onions.
How it's eaten in Egypt
In Egypt, Koshari is traditionally served with extra garlic-vinegar sauce (Da'a) and hot chili oil (Shatta) passed separately at the table.