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Bites Fil Beit: Koshary Iskandrani - Daily News Egypt

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Bites Fil Beit: Koshary Iskandrani

We love food. We love the real, down to earth, tried-and-tested, handed-down-through-the-generations, local Egyptian food. Here is your chance to learn how to make these local delicacies in your own home. And just so you know what to ask for, we have added how to say the ingredients in Arabic. No more excuses, off to the souq!

Koshary Iskandrani – Rice with yellow lentils 


1 cup Egyptian rice – roz ba-la-di

1 cup yellow lentils – ads as-far

3-4 eggs – beed

6 tbsp margarine – zib-da

3 ½ cup of water – ma-ya

2 onions, chopped or sliced – ba-sal

Salt – malh

3 tbsp cumin powder, for taste and to give the koshary its distinctive colour – ka-moon


  1. Wash rice and lentils separately under running water, remove the impurities and drain.
  2. In a medium deep pan heat and stir 2 tbsp margarine until melted. Add water, salt and cumin and wait until water boils.
  3. Add the rice and lentils and cook on high heat without covering until water is almost absorbed. Cover, move to low heat and cook for 30 minutes.
  4. Heat and stir 2 tbsp margarine in a skillet until melted. Add the onions and fry until golden brown. Set aside.
  5. Boil the eggs until hard and shell them. Fry the hardboiled eggs in 1 tbsp margarine or oil until the whites turn golden.
  6. Serve the koshary on a large plate with the fried onion on top. Arrange the eggs around the edge of the plate.


For those who do not like to eat eggs you can serve the koshary with a green salad on the side.




Topics: Bites fil Beit

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