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✨ Newdinner
Koshari
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.
⏱ 80 min🔥 580 kcalMedium
★4.7(1,042)
5 recipes using pasta — Koshari, ful medames, molokhia — ancient recipes from the Nile valley.
These 5 egyptian pasta recipes are ready in about 82 minutes on average, with 520–620 kcal per serving, and 0% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Egyptian cuisine — Koshari, ful medames, molokhia — ancient recipes from the Nile valley — brings its own distinctive techniques and seasonings to every ingredient it touches. When Egyptian cooks work with pasta, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, frying and boiling.
A versatile wheat staple that carries sauces from a few-minute aglio e olio to slow-simmered ragù. In this collection it's most often cooked with ground cumin, ground coriander, onions, garlic, red wine vinegar and brown or green lentils. The dishes here span egyptian classics ready in as little as 80 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Koshary — Egyptian Street Food is the highest-rated dish in this collection at 4.9★ from 4,321 ratings.
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.
Egypt's ultimate street food: layers of rice, lentils, macaroni and chickpeas topped with spiced tomato sauce, crispy onions and a garlic-vinegar daqqa — the country's most beloved dish.
Egypt's most popular street dish — a layered bowl of rice, lentils, macaroni, chickpeas, crispy onions and two sauces: spicy tomato and tangy vinegar. Cairo on a plate.
Egypt's ultimate street food — a layered bowl of rice, lentils, pasta and chickpeas with spiced tomato sauce and crispy fried onions.
Egypt's national dish — layered rice, lentils, pasta, chickpeas with tomato sauce and crispy onions.
Bronze-die dried pasta has a rougher surface that grips sauce better than smooth Teflon-extruded shapes. Match the shape to the sauce: long strands for oily/silky sauces, ridged tubes for chunky ones.
Cook in plenty of well-salted boiling water until al dente, then finish it in the sauce with a splash of starchy pasta water to emulsify and bind.
Al dente means tender with a slight bite at the centre — usually a minute less than the packet time, since it keeps cooking in the sauce.
A complex-carbohydrate energy source; whole-wheat versions add fibre, and the al dente texture gives a lower glycaemic response.
Most of these 5 Egyptian pasta recipes are ready in around 82 minutes from start to finish. The quickest, Koshari, takes about 80 minutes, while the slower-cooked dishes run up to 90 minutes.
Across this collection they range from about 520 to 620 kcal per serving, averaging 576 kcal — Koshari is the lightest option at 520 kcal.
Koshari is a great place to start — it's rated medium and comes together in about 80 minutes. 0% of the recipes here are beginner-friendly.
In these recipes, pasta is most often paired with ground cumin, ground coriander, onions, garlic, red wine vinegar and brown or green lentils. Egyptian kitchens also lean on its own regional aromatics, fats and signature spice blends.
Al dente means tender with a slight bite at the centre — usually a minute less than the packet time, since it keeps cooking in the sauce.