Koshariya

koshariya

Egyptian cuisine is steeped in history and tradition. The country’s location has made it a crossroads between Asia and Africa, resulting in a melting pot of culinary influences. One dish that is quintessentially Egyptian is koshariya, a hearty and flavorful mixture of lentils, rice, macaroni, and chickpeas topped with spicy tomato sauce and fried onions.

The origins of koshariya are somewhat murky, but the dish is believed to have first appeared in the late 19th century in Cairo’s bustling street food scene. It quickly became a popular comfort food for everyone, from businessmen to workers to the poor. Eventually, it evolved into a national dish that can now be found in restaurants and homes across the country.

Despite being a humble and inexpensive dish, koshariya is incredibly satisfying and nutritious. The combination of lentils, rice, and chickpeas provides a complete protein source that is ideal for vegetarians, while the pasta and fried onions add texture and crunch. The spicy tomato sauce ties everything together and elevates the dish to another level of deliciousness.

Preparing koshariya at home is relatively simple, although it does require some time and effort. The key to a successful koshariya is to cook each component separately before combining them at the end. This ensures that each ingredient retains its unique texture and flavor.

To start, you’ll need to cook the lentils and chickpeas. Rinse them thoroughly and cook them in separate pots until they are tender but not mushy. Drain them, then set them aside.

Next, prepare the rice. Rinse it until the water runs clear, then cook it in a pot with enough water to cover it. Once it’s cooked, set it aside as well.

In a separate pot, cook the macaroni according to package instructions. Once it’s done, drain it and set it aside.

Now it’s time to make the sauce. Heat some oil in a pan, then add diced onions and garlic. Saute them until they are golden brown and fragrant, then add diced tomatoes, tomato paste, and some spices like cumin, coriander, and paprika. Cook the sauce until it thickens and the flavors are well combined.

To assemble the dish, start by layering the rice on the bottom of a large serving dish. Next, add a layer of lentils, followed by a layer of macaroni, and then a layer of chickpeas. Pour the tomato sauce over everything, then top the dish with fried onions.

Koshariya is best enjoyed hot and fresh, but it can also be reheated and eaten as leftovers. It’s a hearty and comforting meal that is perfect for a cold winter day, but it’s also light enough to be enjoyed in the summer. It’s no wonder that koshariya has become such an iconic dish in Egypt, loved by locals and visitors alike.

Ingredients:

  • 2 cups white rice
  • 1 cup brown lentils
  • 1 cup elbow macaroni
  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 1 tbsp tomato paste
  • 28 oz can diced tomatoes
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp chili flakes
  • 4 cups water

For the topping:

  • 1/4 cup vegetable oil
  • 4 cloves garlic, chopped
  • 1 cup onion, diced
  • 1 cup chickpeas, drained and rinsed
  • 1/4 cup white vinegar
  • Salt and pepper to taste

Directions:

  1. Rinse the lentils and simmer in 2 cups of water until tender, about 20-30 minutes.
  2. Rinse the rice and cook in 2 cups of water until tender, about 20-30 minutes.
  3. Cook the macaroni according to the directions on the package.
  4. In a large pot, heat the oil over medium heat and sauté the onion until golden brown.
  5. Add the tomato paste and cook for a few minutes, then add the diced tomatoes, salt, cumin, garlic powder, and chili flakes. Mix well and cook for another few minutes.
  6. Add 4 cups of water and bring to a boil. Reduce heat and let it simmer for about 20 minutes, stirring occasionally. Add the lentils and cook for an additional 10 minutes.
  7. To make the topping, heat the oil in a medium saucepan over medium-low heat. Add the garlic and sauté for a minute, then add the onion and cook until it becomes transparent.
  8. Add the chickpeas and cook for 5 minutes, then add the vinegar, salt, and pepper. Cook for another 5 minutes.
  9. To serve, spoon the rice, lentils, and macaroni mixture into bowls, and top with the chickpea mixture.