Egypt's national dish — layered rice, lentils, pasta, chickpeas with tomato sauce and crispy onions.
Koshari is Egypt's beloved national dish — a hearty, comforting bowl of layered rice, brown lentils, macaroni, chickpeas, all topped with a tangy tomato-cumin sauce, vinegar-garlic dressing (daqqa), spicy chili sauce, and a generous heap of crispy fried onions. It's filling, vegetarian, cheap, and absolutely delicious. Born in the Egyptian streets, it's now sold at koshari shops throughout Cairo and beyond.
Serves 6
Rinse lentils. Boil in salted water until tender but firm, 20-25 minutes. Drain. Set aside.
Heat oil in deep pan to 175°C. Fry onion slices in batches until deep golden brown and crispy, 8-10 minutes per batch. Drain on paper towels. Reserve 2 tbsp frying oil.
Heat reserved oil in pot. Add broken vermicelli, toast over medium heat until deep golden, 3 minutes.
Add rice and toast 1 minute. Pour in 2.5 cups water and 1 tsp salt. Bring to boil. Cover, reduce to low, cook 18 minutes. Rest 5 minutes.
Boil pasta in salted water until al dente. Drain.
Heat olive oil. Cook diced onion 5 minutes. Add garlic, cumin, coriander, red pepper flakes, cook 30 seconds. Add tomato paste, cook 2 minutes.
Add crushed tomatoes, 1 cup water, salt, and 2 tbsp vinegar. Simmer 15 minutes until thick. Adjust seasoning.
Whisk 1/4 cup vinegar, garlic, cumin, and salt.
In each bowl, layer in this order: rice/vermicelli, lentils, pasta, chickpeas. Generously ladle tomato sauce over. Top with crispy onions. Drizzle daqqa.
Serve with extra sauce, daqqa, and chili sauce on the side. Mix everything before eating.
Crispy onions are essential — don't skip them.
Each component is cooked separately so they don't get mushy.
Add ground beef for non-vegetarian version.
Substitute black lentils for variety.
Components keep separately for 4 days. Reheat and assemble per serving.
Koshari originated in late 19th century Cairo, possibly inspired by Indian khichdi during British occupation. It became Egypt's national dish.
Koshari is intentionally layered for textural and nutritional contrast. Rice (soft), lentils (tender), pasta (chewy), chickpeas (firm) — each adds something.
Per serving (500g) · 6 servings total
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