Egypt's beloved national dish of layered rice, lentils, pasta and chickpeas, topped with spiced tomato sauce and crispy fried onions.
Koshari holds the title of Egypt's national dish, a hearty, entirely vegetarian combination of rice, lentils, macaroni and chickpeas that's sold from street carts and dedicated koshari restaurants across Cairo and beyond. Its layered format traces back to Indian khichdi, brought to Egypt in the 19th century and gradually reshaped with local ingredients like macaroni and a garlicky, vinegar-spiked tomato sauce. The technique depends on cooking each component separately — rice, lentils and pasta all have different textures and cooking times, and combining them too early results in a mushy dish rather than the distinct layers koshari is known for. The crispy fried onions on top are non-negotiable, requiring a slow, patient fry to develop their deep golden color and shattering crunch. Assembled in a bowl and finished with a generous ladle of tangy tomato sauce, koshari is inexpensive, filling and endlessly satisfying — exactly why it has remained a daily staple across Egypt for generations.
Serves 4
Combine lentils with 3 cups water and a pinch of salt in a pot. Simmer 20-25 minutes until tender but not mushy. Drain and set aside.
In a separate pot, cook the rice according to package directions with a pinch of salt until tender and fluffy.
Boil the macaroni in salted water until al dente, then drain.
Heat oil in a skillet over medium heat. Fry half the sliced onions, stirring often, 10-12 minutes until deep golden brown and crisp. Remove and drain on paper towels.
In the same pan with a little of the reserved oil, cook the remaining onion and garlic 3 minutes, then add crushed tomatoes, vinegar, cumin, chili flakes and remaining salt. Simmer 15 minutes until thickened.
Layer rice, lentils and macaroni in each bowl, top with chickpeas, spoon the tomato sauce over, and finish with a generous pile of crispy fried onions.
Fry the onions low and slow rather than fast and hot — rushed onions burn before they turn properly crisp and sweet.
Fry the onions patiently over medium, not high, heat — this is the single most important step for getting them properly crisp without burning.
Cook the lentils, rice and pasta separately in their own pots so each element keeps its own distinct texture.
Make extra tomato sauce and crispy onions — both keep well and koshari always benefits from a generous topping of each.
Add a garlicky vinegar sauce (dagga) on the side for those who like extra tang and heat.
Use small pasta shapes like ditalini if you can't find broken macaroni.
Double the fried onions and store extra in an airtight container for topping other dishes throughout the week.
Refrigerate components separately in airtight containers up to 4 days. Reheat rice, lentils and pasta together with a splash of water; keep fried onions at room temperature and add fresh when serving.
Koshari is widely considered Egypt's national dish, a layered combination of rice, lentils, pasta and chickpeas topped with spiced tomato sauce and crispy onions, believed to have evolved from Indian khichdi brought to Egypt in the 19th century and adapted with local Egyptian and Mediterranean ingredients over time.
Yes, cook and store the rice, lentils, pasta and sauce separately, then assemble fresh each time — this keeps every component from getting soggy.
Store-bought crispy fried onions, found in many grocery stores, work as a reasonable shortcut if you're short on time.
Simmer it uncovered a bit longer — it should reduce to a thick, spoonable consistency before you ladle it over the bowl.
Per serving (420g / 14.8 oz) · 4 servings total
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