Egyptian Koshari

Koshari is an Egyptian street food combining rice, lentils, and pasta, topped with a zesty tomato sauce, crispy fried onions, and chickpeas for a flavorful, hearty meal. Known as Egypt’s national dish, koshari is a tasty plant-based meal that showcases the country’s culinary history and brings together rich, comforting flavors in every bite.

Once you try it, you’ll see why it’s a staple in Egyptian street food and homes alike. The process of putting it together is easy and I personally enjoy making it. With every bite, you get a satisfying mix of savory, spicy, and crunchy, making it a filling and flavorful meal perfect for any occasion. Other hearty dishes from the Middle East to try include Turkish Ground Beef Stew, Lebanese Mujadara, and Palestinian Musakhan.

Recipe Highlights: Koshari

Deliciously Layered: Koshari combines rice, lentils, pasta, chickpeas, and crispy onions, topped with a tangy tomato and vinegar sauce, creating a burst of flavors in every bite.

Vegetarian: A meat-free yet filling dish perfect for vegetarians seeking a hearty meal.

Authentic Taste: This recipe mirrors the traditional street food version, bringing Egyptian culinary culture straight to your kitchen.

Versatile: Perfect for meal prepping or feeding a crowd, this dish can be made ahead of time and easily reheated.

Textural Variety: From the softness of rice to the crunch of fried onions, every layer adds a different texture.

Ingredients

For the Fried Onions:

• Onions: You can use yellow or white onions, make sure they are thinly cut and well separated.
• All purpose flour: Tossing the onions with the flour would help reducing the oil absorption when frying.
• Oil: Any neutral flavored oil such as canola or avocado oil would work for frying.

To Make the Rice and Lentils:

• Vermicelli: Make sure to use the Middle Eastern vermicelli and not the Asian rice noodle type. The Middle Eastern ones are short and yellow (linked in the recipe card).
• Medium grain rice: Traditionally this rice is made with Egyptian rice, however, if that’s not available you can use Calrose rice which is medium grain.
• Brown lentils: There is no need to soak or cook the lentils beforehand.
• Spices: All you need is cinnamon, salt and pepper.

For the Pasta:

• Small pasta: You can use macaroni or ditalini pasta. Cook the pasta according to the package instructions, toss with olive oil to avoid sticking and set aside while you work on the rest of the components.

To Make the Tomato Sauce:

• Tomato paste: It gives depth of color and flavor to the sauce. I always cook the tomato paste in olive oil for a minute or so before adding the rest of the ingredients.
• Tomato sauce: You can find tomato sauce in the canned section of your local supermarket.
• Spices: Salt, pepper and cumin.
• White vinegar: To give the sauce a little tanginess, use distilled white vinegar.

The Vinegar Sauce:

• Garlic: The combination of garlic and vinegar make this sauce perfect for the hearty koshari.
• Vinegar: Use distilled white vinegar for this sauce.
• Spices: Cumin, coriander, salt and pepper.

For the Chickpeas:

• Canned chickpeas: You sure can cook the chickpeas from scratch, I simply find using canned chickpeas more convenient. Make sure to drain the chickpeas beforehand.
• Spices: You need cumin and salt.
• Olive oil: Best to use extra virgin olive oil.

How to Make Koshari

Step 1: Fry the Onions

Toss the onions with the flour. Heat some oil in a saucepan over medium high heat. Fry the onions in batches until golden and crispy, it takes about 2 minutes for each batch to fry. Make sure not to overcrowd the saucepan.

Step 2: Cook the Lentil Rice

Heat the olive oil in a large pot over medium heat. Add the vermicelli noodles and sauté until golden brown.

Now, add soaked rice and stir for a few minutes. Mix in the lentils, black pepper, cinnamon and salt. Add in the water and increase the heat to medium high. Bring to a simmer, then cover and cook for 25 to 30 minutes over medium heat, until the lentil and rice are completely cooked.

Step 3: Cook the Pasta

First, cook the pasta in salted water according to package instructions. Drain, toss with olive oil, and set aside.

Step 4: Make the Tomato Sauce

Heat the olive oil in a saucepan over medium heat.

Next, add teh tomato paste and cook for 2 minutes to bring out the flavor. Then, add the tomato sauce, water, cumin, salt, and pepper.

Simmer for 10-15 minutes until the sauce thickens. Finish with white vinegar and adjust the seasoning if needed.

Step 5: Prepare Vinegar Sauce

In a small saucepan, heat olive oil and sauté minced garlic until golden.

Then, add water, vinegar, cumin, coriander, salt, and pepper. Simmer for a few minutes, then turn off the heat.

Step 6: Prep the Chickpeas

Drain and rinse a can of chickpeas. Toss them with olive oil, cumin, and salt for added flavor. Set them aside to add as a final topping to your Koshari.

Step 7: Assemble and Serve

To plate, layer rice and lentils, pasta, chickpeas, and fried onions. Drizzle with both the tomato and vinegar sauces. Top with more fried onions for extra crunch.

Serving Suggestions

Koshari is best enjoyed as a hearty main dish, with a range of serving options that bring out its bold flavors. Traditionally, it’s served in generous layers with rice, lentils, pasta, and chickpeas topped with the vibrant tomato sauce, crispy fried onions, and a drizzle of the cumin-garlic vinegar sauce. Here are some ways to make your koshari even more satisfying:

1. Sides to Complement: Serve koshari alongside a crisp, refreshing salad tahini salad or shirazi salad. These lighter sides balance out the richness of the dish and add a refreshing contrast.
2. Enhance with Bread: In Egypt, koshari is sometimes enjoyed with fresh bread, such as pita or flatbread, which can be used to scoop up the lentil and rice layers or soak up extra sauce. Bread is also a great option for soaking up every last bit of flavor from the plate.
3. Perfect Beverage Pairing: Pair koshari with a cooling yogurt drink like ayran or laban, or a simple mint lemonade. These cooling drinks help counterbalance the spiciness of the sauce and the richness of the dish, offering a refreshing touch.
4. Family-Style Presentation: Serve koshari in a large platter with all components layered individually so guests can customize their servings. This allows everyone to build their plates according to preference, adding more pasta, extra crispy onions, or a splash of vinegar sauce as they like.
5. Accompany with Pickles: A traditional Egyptian meal often includes an assortment of pickles (torshi), such as pickled turnips, cucumbers, or carrots, to add a tangy crunch that complements the rich flavors of koshari.

How to Store Koshari

Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days. Keep sauces separate and add them right before serving for best results.

Freeze: Koshari freezes well. Store in portions, without the sauces, in freezer-safe containers. Defrost overnight in the fridge before reheating.

Reheating: Use the microwave or stovetop to warm up Koshari. Add a splash of water if needed to rehydrate.