Egypt's national dish of rice, lentils and pasta topped with a tangy tomato sauce, crispy onions and chickpeas.
Koshari is widely considered Egypt's national dish, a layered bowl of rice, brown lentils and small pasta topped with a garlicky tomato sauce, chickpeas and a generous pile of deeply fried onions. It's an unusual combination of starches for a single dish, but the layering is deliberate: rice and lentils cooked together provide a soft, earthy base, pasta adds another textural layer, and the toppings bring acidity, crunch and spice. The fried onions are arguably the most important element -- sliced thin and fried slowly until deep brown and crisp, they're what gives koshari its signature savory crunch and are typically made in a large batch since most cooks pile them on generously. A separate garlic-vinegar sauce, called dua'a, is often served on the side so eaters can add sharp, punchy heat to taste beyond the milder tomato sauce. Sold from carts and small koshari shops across Cairo, this dish is inexpensive, filling and entirely vegetarian, built from pantry staples that come together into something far greater than the sum of its parts once properly layered and topped.
Serves 5
Heat vegetable oil in a skillet over medium heat. Fry onions in batches, stirring often, until deep golden brown and crisp, 15 to 20 minutes total. Drain on paper towels.
Fry the onions low and slow rather than rushing over high heat -- they go from perfectly crisp to burnt very quickly once they start browning.
In a pot, combine lentils with 3 cups water and simmer 15 minutes until just tender. Add rice, 1 teaspoon salt and 1.5 cups more water, cover, and cook 18 minutes until the rice is tender.
Boil the macaroni in salted water according to package directions until al dente. Drain and toss with a little olive oil to prevent sticking.
Heat olive oil in a saucepan, add half the garlic and cumin, cook 30 seconds, then add crushed tomatoes, chile flakes and remaining salt. Simmer 15 minutes until thickened.
Stir remaining garlic and vinegar together in a small bowl with a splash of water; this is served on the side for those who want extra sharpness.
Layer rice and lentils in each bowl, top with macaroni, chickpeas, tomato sauce and a generous pile of fried onions. Serve with the garlic-vinegar sauce on the side.
Fry more onions than you think you need -- they're the topping most people reach for extra of, and they store well for days.
Cook the lentils until just tender before adding the rice; overcooked lentils turn mushy and lose their distinct texture in the finished bowl.
Keep the garlic-vinegar sauce separate rather than mixing it into the tomato sauce, so each eater can adjust the sharpness to taste.
Spicier: add extra chile flakes or a spoonful of harissa to the tomato sauce for more heat.
One-pot shortcut: cook the rice and lentils together with the pasta added in the last 10 minutes if you want fewer pots to manage.
Extra protein: top with a fried egg for a heartier, brunch-style bowl.
Store components separately in the fridge up to 4 days -- fried onions stay crispest kept apart from the sauce. Reheat rice, lentils and pasta together with a splash of water, and re-crisp onions briefly in a dry skillet if needed.
Koshari is considered Egypt's national dish, believed to have developed in the 19th century from a mix of local and immigrant culinary influences including Indian khichdi and Italian pasta traditions, and remains one of the most widely eaten street foods in Cairo today.
Yes, cook the rice, lentils, pasta and sauce ahead and store separately, but fry the onions fresh or re-crisp stored ones in a dry pan just before serving for the best texture.
Green lentils work as a close substitute and hold their shape similarly, though red lentils will break down too much and aren't recommended here.
This usually means they weren't fried long enough or the oil wasn't hot enough -- fry patiently over medium heat until they're a deep golden brown before removing them.
Per serving (400g / 14.1 oz) · 5 servings total
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