egyptiandinner

Koshari

Name: Koshari
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: egyptian
Ingredients: 200 g brown lentils; 200 g short-grain rice; 200 g elbow macaroni; 4 large onions (thinly sliced for frying); 400 g canned crushed tomatoes; 4 cloves garlic (minced); 2 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp chili flakes; 3 tbsp white vinegar; 3 tbsp vegetable oil; 1 tsp salt

Egypt's beloved street food national dish — a hearty bowl of rice, lentils, and pasta topped with spiced tomato sauce, crispy fried onions, and a garlicky vinegar drizzle.

Prep

20 min

Cook

60 min

Servings

Difficulty

Medium

★★★★★

4.9(2,130 ratings)

#rice#lentils#pasta#vegan#street food#national dish

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About This Recipe

Koshari is Egypt's national street food and one of the most complete vegetarian meals in any cuisine — the combination of lentils and rice creates a complete protein. Its genius lies in layering contrasting textures and flavors: soft lentils against firm pasta, rich tomato sauce against sharp garlic vinegar, all crowned with impossibly crispy fried onions. Koshari vendors in Cairo operate with military efficiency, ladling components with practiced speed.

Ingredients

Serves 6

200 gbrown lentils
200 gshort-grain rice
200 gelbow macaroni
4 largeonions(thinly sliced for frying)
400 gcanned crushed tomatoes
4 clovesgarlic(minced)
2 tspground cumin
1 tspground coriander
1/2 tspchili flakes
3 tbspwhite vinegar
3 tbspvegetable oil
1 tspsalt

Instructions

1
Cook lentils
Boil lentils in salted water for 20–25 minutes until tender but not mushy. Drain.
2
Fry the onions
Fry sliced onions in oil over medium-high heat for 20–25 minutes until deep brown and crispy. Drain on paper towels.
3
Make the tomato sauce
Fry garlic in 1 tbsp oil. Add tomatoes, cumin, coriander, chili, salt. Simmer 15 minutes.
4
Make garlic vinegar
Mix vinegar with 2 cloves of minced garlic and a pinch of cumin.
5
Cook rice and pasta
Cook rice and pasta separately according to their instructions.
6
Assemble
Layer rice, lentils, and pasta in a bowl. Ladle tomato sauce over the top. Add crispy onions and drizzle with garlic vinegar.

Pro Tips

→
The crispy onions are essential — don't rush them
→
Have all components ready so you can assemble and eat immediately
→
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
→
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.

Variations

•
Add chickpeas to the bowl
•
Use vermicelli noodles instead of macaroni
•
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.

Storage

All components keep separately 3 days. Crispy onions are best made fresh. Assemble just before eating.

History & Origin

Koshari was developed in Egypt in the 19th century, possibly influenced by the Indian khichdi brought by British Indian soldiers, fused with Italian pasta and local tomato sauce.

Frequently Asked Questions

Is koshari healthy?

Very — it's high in plant protein and fiber from the lentils, and the combination of legumes and grains forms a complete protein.

Can I make this ahead of time?

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.

What can I substitute if I don't have all the ingredients?

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.

How do I know it's authentic?

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.

Nutrition Facts

Per serving · 6 servings total

Calories460kcal

Protein16g

Carbohydrates82g

Fat8g

Fiber10g

Protein16g

Carbs82g

Fat8g

Time Summary

Prep time20 min

Cook time60 min

Total time80 min

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About This Recipe

Instructions

Cook lentils

Boil lentils in salted water for 20–25 minutes until tender but not mushy. Drain.

Fry the onions

Fry sliced onions in oil over medium-high heat for 20–25 minutes until deep brown and crispy. Drain on paper towels.

Make the tomato sauce

Fry garlic in 1 tbsp oil. Add tomatoes, cumin, coriander, chili, salt. Simmer 15 minutes.

Make garlic vinegar

Mix vinegar with 2 cloves of minced garlic and a pinch of cumin.

Cook rice and pasta

Cook rice and pasta separately according to their instructions.

Assemble

Layer rice, lentils, and pasta in a bowl. Ladle tomato sauce over the top. Add crispy onions and drizzle with garlic vinegar.

Pro Tips

→

The crispy onions are essential — don't rush them

→

Have all components ready so you can assemble and eat immediately

→

Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.

→

Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.

Variations

•

Add chickpeas to the bowl

•

Use vermicelli noodles instead of macaroni

•

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.

Frequently Asked Questions

Is koshari healthy?

Very — it's high in plant protein and fiber from the lentils, and the combination of legumes and grains forms a complete protein.

Can I make this ahead of time?

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.