Koshari Iskandarani is a typical Egyptian dish that hails from Alexandria, Egypt. It is made of simple pantry ingredients, which are yellow lentil and rice. This dish is vegan, yet some variations has Egyptian fried boiled Eggs, placed on top of the dish. 

Disclaimer:Chez Nermine blog is an Amazon Associate. We earn a small commission from qualifying purchases. Our commission doesn’t affect the price of the product you purchase.

Kohsari Iskandarani By Mary Attallah 

Please join me in welcoming my blog guest Mary Attallah, who is contributing with her family signature and favorite lent recipe, Koshari Iskandarani. I am a fan of Mary and her Instagram reels about decluttering our space. Scroll down to read more about her interesting story, business idea, and recipe.

Who is Mary Attallah the founder of @unclutteryourworld? 

My name is Mary Attallah. I live in Boynton Beach, FL with my husband and three kids.

I am 100% Egyptian, but I was born in New Jersey. In fact, my Dad and Mom came to the USA when they were seven and five, respectively. However, my parents passed down the Egyptian language and culture as their parents did with them. Although I can’t read or write Arabic, I can speak and understand it fluently. When I was young, we visited Egypt every couple of years so my brother and I were consistently exposed to the Egyptian culture.

What is the story behind “Unclutter Your World”?  

In January 2020, I was feeling overwhelmed and stressed out trying to balance the kids, and the house, and the cooking. My youngest was six months at the time and I knew I needed to change things when I was spending so much time trying to keep up with the house, laundry, dishes, cooking, and cleaning.

I decided to take two weeks to declutter my whole house. Those two weeks changed my life and especially my motherhood. I created “Unclutter Your World” to teach other overwhelmed moms how to declutter their homes and transform their motherhood experience.

You can download my FREE Decluttering Roadmap here👇

www.unclutteryourworld.com/roadmap

And, stay tuned for the release of my signature decluttering course! 

What is Kohsari Iskandarani 

My recipe is called Koshari Iskandarani or Alexandrian Koshari, as it hails from Alexandria, the beautiful mediterranean city. Growing up we ate all the typical Egyptian cuisine, but this recipe I actually learned from my husband. My husband, Mina who is also Egyptian came to the USA in his twenties. I had never had this type of Koshari before, but quickly fell in love with how quick, easy, and delicious it is.

What Is Special About Koshari Iskandarani

This recipe is my go-to when I need a quick, easy meal on a busy day in the fast, during which we eat only vegan. All three of my kids love this meal which surprised me because they never all like the same foods! Not only is it super easy to make, but it can be made ahead of time and taste just as good.

Koshari Iskandarani’s Nutritional Value

The lentils add a great vegan protein punch to our diet as a family.

Lentils are rich in fibre, folate, and potassium making them a great choice for the heart, managing blood pressure, and cholesterol. They are also a source of energizing iron and vitamin B1 which helps maintain a steady heartbeat.

Legumes in general, and lentils in specific have a low glycemic index (GI), which helps improve blood sugar management. Also, the high fibre content contributes to appetite control.

How to Serve Koshari Iskandarani 

I usually serve Koshari Iskandarani with a side salad. In our family we actually put the salad on top of the Koshari and eat it that way.

Our side salad is as simple as it gets. It consists of tomatoes, green and red pepper, and cucumbers. The salad is dressed in a simple yet punchy vinaigrette of white vinegar, olive oil, cumin, salt and pepper.

You could also pair the Koshari with a side of grilled veggies. It is so versatile and flexible.

How Can people Find You Online? 

You can follow me on Instagram @uncluteryourworld

Check Out More Egyptian Lentil Recipes On My Blog 

You might also like:

• One Pot Koshari 
• Shorbet Ades: Yellow Lentil Soup 

Join My Foodie Tribe 

Chez Nermine blog  is your source of authentic, wholesome, and no-fail Egyptian recipes. To receive our weekly recipe, subscribe for free here .

For fun tutorial food videos, follow IG @cheznermine & Facebook page: Chez Nermine Page

Disclaimers 

• All product recommendations are independent and based on testing.
• This blog is an Amazon Associate. When you buy through one of our links we will receive a small commission, at no cost to you.

---

Disclaimer:Chez Nermine blog is an Amazon Associate. We earn a small commission from qualifying purchases. Our commission doesn’t affect the  price of the product you purchase.

Koshari Iskandarani (Alexandrian Koshari)

 INGREDIENTS 

• 1 medium onion, chopped
• 2 tablespoons olive oil or canola oil 
• 1 ½ cups rice (Jasmine Rice is my favorite), soaked and rinsed
• ½ cup yellow lentil, pre-soaked in hot water for 1 hour
• 4 cups water
• Salt and pepper to taste
• 1 teaspoon vegetables seasoning (optional)
• Spicy tomato sauce (recipe follows)

Spicy Tomato Sauce 

• • 2 tablespoons canola oil 
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1-2 teaspoons cayenne pepper
  • 2 cups fresh or store bought tomato juice
  • 1 tablespoon tomato paste
  • 1 teaspoon white granulated sugar, optional
  • Salt and pepper to you taste

DIRECTIONS

1. Make the Koshari: Sauté the chopped onion in the olive oil until the onions are translucent and just starting to brown.  Add the rice and stir it with the onions and oil fr 1 minute or until all the rice is coated with the oil. Toss in the lentil, add the water and bring to a boil for 5 minutes or until the water is absorbed. Cover the pan and let it cook 3-4 more minutes. Turn off the heat and fluff the Koshari with a fork.
2. Make the spicy tomato sauce: Heat the oil in a medium saucepan, over low heat, once hot, add the minced garlic and stir in the oil for 30 seconds. Once it becomes fragrant, add the vinegar followed by the tomato juice, and the spices, let it simmer on low heat for 5 minutes. Add some water if the sauce becomes too thick.

NOTES:

• Soak the lentils for 1 hour in hot water before cooking.
• Soak the basmati or Jasmin rice for 10 minutes in cold water and then rinse under tap water until the water runs clear.
• The best way to reheat Koshari or any rice dish is in a preheated oven at 350 F for 10 minutes. Make sure to cover the Kushari with parchment paper or aluminum foil during reheating so it doesn’t dry out.