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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)
10 recipes using rice — Koshari, ful medames, molokhia — ancient recipes from the Nile valley.
These 10 egyptian rice recipes are ready in about 86 minutes on average, with 420–620 kcal per serving, and 10% 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 rice, 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, boiling and poaching.
The everyday grain for half the planet — a neutral base that soaks up the flavours around it, from pilafs to fried rice. In this collection it's most often cooked with ground coriander, ground cumin, garlic, onions, white vinegar and brown lentils. The dishes here span egyptian classics ready in as little as 55 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.
Finely chopped dried or fresh molokhia leaves cooked in rich chicken broth with a fragrant garlic and coriander tafaya, served over rice — Egypt's national soup.
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 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.
Tender vegetables — zucchini, peppers, tomatoes — stuffed with herbed rice and slow-cooked in tomato broth.
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.
Cairo's beloved national street food — layered rice, brown lentils, macaroni and chickpeas under a garlicky tomato sauce, crisp fried onions, and a fiery vinegar-chilli daqqa.
Egypt's national dish — layered rice, lentils, pasta, chickpeas with tomato sauce and crispy onions.
Egyptian jute leaf soup with garlic, coriander, and chicken — emerald green, deeply savory, ancient.
Choose by use: long-grain (basmati, jasmine) for fluffy, separate grains; short-grain for risotto and sushi where stickiness is wanted. Aged basmati cooks longer and fluffier.
Rinse until the water runs clear to wash off surface starch and prevent clumping. The absorption method — a fixed water ratio, lid on, then a 10-minute steam off the heat — gives reliable results.
A gluten-free carbohydrate staple; brown and wild varieties keep the bran for extra fibre, B vitamins and minerals.
Most of these 10 Egyptian rice recipes are ready in around 86 minutes from start to finish. The quickest, Molokhia — Egyptian Jew's Mallow Soup, takes about 55 minutes, while the slower-cooked dishes run up to 150 minutes.
Across this collection they range from about 420 to 620 kcal per serving, averaging 524 kcal — Molokhia — Egyptian Jew's Mallow Soup is the lightest option at 420 kcal.
Molokhia — Egyptian Jew's Mallow Soup is a great place to start — it's rated easy and comes together in about 55 minutes. 10% of the recipes here are beginner-friendly.
In these recipes, rice is most often paired with ground coriander, ground cumin, garlic, onions, white vinegar and brown lentils. Egyptian kitchens also lean on its own regional aromatics, fats and signature spice blends.