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  1. Cook the lentils in just over a liter of salted water.
  2. Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using.
  3. When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary.
  4. Cook the macaroni in a separate pot.
  5. Rinse and strain when done.
  6. Meanwhile, fry the onions and garlic in the oil until golden.
  7. Add the tomatoes, chilli flakes, salt and pepper to taste and let it bubble for 10-20 minutes or until thickened and sauce like.
  8. You can now blitz the sauce in a food processor until smooth or just leave as is.
  9. Mix the lentils, rice and macaroni together in one pot.
  10. Place some of the lentil mixture on each plate and top with tomato sauce.
  11. Sprinkle with more hot chili powder or salt and pepper, if desired.

  • 1 cup brown lentils
  • 1 cup basmati rice
  • 1 cup uncooked pasta (small shells or elbow macaroni is best)
  • 2 large onions, diced
  • 4 cloves garlic, minced
  • 2 tablespoons oil
  • 1 (400 g) can chopped tomatoes
  • 1/4 teaspoon crushed red chili pepper flakes (or more to taste)
  • salt and black pepper
​Interestingly enough, Kushari’s origins are not Egyptian at all, in fact it was a dish brought in by the British army in Egypt in the 19th century: the pasta was imported from Italy, the tomatoes are from Latin America and the rice from Asia, however the idea to mix them all together in one extremely delicious and vegetarian dish was conceived in Egypt. 

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​How To Make Koshari
Considered to be the Egyptian national dish, it consists of pasta and tomato sauce, among other items, including rice, lentils, caramelized onions, garlic and chickpeas. Having four sources of carbohydrates has made it the most popular lunch item in most common food outlets in Egypt for over 100 years.