Egypt's beloved street food — a hearty bowl of rice, lentils, macaroni and chickpeas topped with a spiced tomato sauce, crispy fried onions and a garlicky vinegar dressing.
Koshari (كشري) is Egypt's national dish and one of the greatest examples of street food in the world. It is a remarkable construction of four different carbohydrates — white rice, brown lentils, short-cut macaroni and chickpeas — layered in a bowl and topped with a deeply spiced tomato sauce fragrant with coriander and cumin, a sharp garlicky vinegar dressing (dakka), and a crown of crispy caramelised fried onions. The combination sounds improbable but is completely addictive. Koshari was introduced to Egypt in the nineteenth century, likely influenced by the Indian khichdi and British rice-and-lentils dishes brought during the colonial period, and then transformed over generations into something uniquely Egyptian. Koshari stalls (kosharia) are found on every street corner in Cairo, their owners ladling out bowls with extraordinary speed to queues that never diminish.
Serves 4
Place the lentils in a pot with plenty of water. Bring to a boil and cook for 20–25 minutes until tender but not mushy. Drain and set aside. Season with salt.
In a separate pot, cook the rice according to package instructions with a little salt and a drizzle of oil. Fluff and set aside.
Cook the macaroni in salted boiling water until al dente. Drain and toss with a drop of oil to prevent sticking.
Toss the sliced onions in a pinch of salt and coat lightly in flour. Heat about 1cm of vegetable oil in a large frying pan over medium-high heat. Fry the onions in batches, turning, until deep golden and crispy. Drain on paper towels. They will crisp further as they cool.
The crispy onions are the most important garnish — make more than you think you need, as they are irresistible.
Heat 2 tablespoons of oil in a saucepan. Add half the garlic and cook for 30 seconds. Add the crushed tomatoes, half the cumin, half the coriander and the cayenne. Season with salt. Simmer for 15 minutes until thickened.
Stir together the remaining garlic, remaining cumin, remaining coriander, vinegar and 2 tablespoons of oil with a pinch of salt. This sharp, pungent dressing is served alongside for diners to drizzle to taste.
In each bowl, layer rice, then lentils, then macaroni, then chickpeas. Spoon generous tomato sauce over the top. Pile on the crispy onions. Serve with the dakka on the side for each diner to add to their liking.
All components can be made ahead and assembled to order — this is how street stalls do it.
The crispy onions must be very well fried — pale onions lack flavour and go soggy immediately.
Drizzle both the tomato sauce and the dakka over each bowl — the combination of spiced tomato and sharp vinegar is essential.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Some Cairo versions add a layer of fried vermicelli noodles mixed into the rice.
Add extra harissa to the tomato sauce for a spicier version popular in some Egyptian households.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Store each component separately in the fridge for up to 4 days. Assemble fresh when serving to maintain textures.
Koshari's exact origins are debated but most food historians trace it to the late nineteenth century, when workers from India and the Italian-influenced Mediterranean brought rice-lentil and pasta combinations to Egypt. The dish evolved rapidly and by the early twentieth century had become thoroughly Egyptian in identity.
Yes — koshari is naturally fully vegan. No animal products are used in any component. It is also exceptionally nutritious, providing complete protein from the combination of legumes and grains.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (550g / 19.4 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.