Koshari (Lentilles, Riz et Pâtes à l'Égyptienne)
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Koshari (Lentilles, Riz et Pâtes à l'Égyptienne)

Photo : حامد طه / Unsplash

20m
Prépa
60m
Cuisson
6
Portions
Moyen
Difficulté

Le street-food national égyptien : riz et lentilles, petites pâtes et pois chiches, sauce tomate épicée, vinaigre à l'ail et oignons frits croustillants.

#egyptian#lentils#rice#pasta#chickpeas#crispy onions#street food#vegan#budget

Portions

6

Ingrédients

Nutrition

calories610
protein21g
carbs98g
fat16g
fiber12g

Par portion

Étapes

Fry the onions

Fry the sliced onions in the oil over medium heat, stirring often, until deep golden and crisp. Lift out onto kitchen paper and sprinkle with salt. Keep the flavoured oil.

⏱25:00

Cook the lentils

Cook the lentils in plenty of gently bubbling water for about 20 minutes, until soft but not falling apart. Drain.

⏱20:00

Cook the rice

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Cook the pasta

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Make the tomato sauce

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Assemble

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History & Culture

The Story Behind the Dish

📍 Cairo, Egypt📅 19th century to today🍝 EG

Koshari is thought to have taken shape in 19th-century Egypt, when the country was a crossroads of trade and empire. Its name is often linked to the Indian rice-and-lentil dish khichdi, while the pasta and tomato sauce echo Italian influence — all brought together in a uniquely Egyptian way.

It became the everyday food of Cairo's workers: filling, cheap and entirely plant-based, which also made it ideal for the many Coptic Christian fasting days when animal products are avoided.

⭐ Why It's Famous

It's widely considered Egypt's national dish, served in huge portions at specialist koshari shops across the country.

💡 Fun Fact

In Cairo's koshari shops, servers assemble each bowl at lightning speed, tapping the metal bowl with a spoon to the rhythm of their work.

🍝

Cairo, Egypt

30.04°N, 31.24°E