Koshari – Egypt
Koshari is Egypt’s iconic comfort food: rice + lentils + pasta + chickpeas, topped with crispy onions and a spicy tomato sauce. It’s filling, budget-friendly, and perfect for feeding a crowd.
Serves: 4–6 people
Time: 60 minutes
Ingredients
Base
1 cup brown lentils (or green lentils)
1 cup basmati rice (or long-grain)
1½ cups small pasta (elbow/macaronI) + optional handful vermicelli
1 can chickpeas, drained and rinsed
Salt
Crispy onions (the crown)
3–4 large onions, thinly sliced
½ cup plain flour (optional, helps crisp)
Oil for frying
Pinch salt
Tomato sauce
2 tbsp oil
1 onion, finely chopped
4 cloves garlic, crushed
1 tbsp cumin
1 tsp paprika
½ tsp chilli flakes (optional)
2 tbsp tomato purée
1 can chopped tomatoes (400g) (or 5–6 fresh blended tomatoes)
½–1 cup water
2 tbsp vinegar (white or apple cider)
Salt + pepper
Optional “Daqqa” (garlic-vinegar drizzle)
- 3 cloves garlic, crushed
- 3 tbsp vinegar
- 3 tbsp water
- Pinch salt
- Pinch cumin
Step-by-step
1) Cook the lentils
Rinse lentils well.
Add to a pot with plenty of water + pinch of salt.
Boil then simmer 15–20 minutes until just tender (not mushy).
Drain and set aside.
(Tip: Save ½ cup of lentil water if you want extra flavour later.)
2) Cook the rice (with a koshari twist)
Rinse rice until water runs clearer.
In a pot, add rice + 1¾ cups water + salt.
Optional (more authentic): stir in a small handful of vermicelli toasted in a little oil first.
Cook covered on low 12–15 minutes. Fluff and set aside.
3) Cook the pasta
Boil pasta in salted water until al dente. Drain.
Toss with a tiny drizzle of oil so it doesn’t stick.
4) Warm the chickpeas
Warm chickpeas in a small pot with a splash of water + pinch of salt for 2–3 minutes. Set aside.
5) Make the crispy onions (worth it!)
Slice onions thin.
Optional: toss in a little flour + pinch of salt (shake off excess).
Heat oil on medium.
Fry onions in batches 8–12 minutes, stirring, until deep golden brown.
Drain on kitchen paper. They get crispier as they cool.
(Tip: Don’t rush the heat. High heat burns them fast.)
6) Make the spicy tomato sauce
Heat 2 tbsp oil in a pan. Add chopped onion and cook 5 minutes.
Add garlic and cook 30 seconds.
Add cumin, paprika, chilli flakes. Stir 20 seconds.
Add tomato purée + chopped tomatoes + water.
Simmer 10–15 minutes until thick and saucy.
Stir in vinegar, then season with salt + pepper.
Serving ideas
In each bowl layer:
- Rice
- Lentils
- Pasta
- Chickpeas
- Spoon over tomato sauce.
- Top with a big handful of crispy onions.
- Optional: drizzle daqqa for extra tang and kick.