Koshari

Name: Koshari Recipe (Egyptian Street Food)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Egyptian
Ingredients: 1 cup long-grain white rice; 3/4 cup brown or green lentils; 1 cup small elbow macaroni pasta; 1 (15 oz) can chickpeas, drained and rinsed; 2 large yellow onions, thinly sliced; 2 tablespoons olive oil (for onions); 1 tablespoon flour or cornstarch (optional, for crispy onions); 2 tablespoons olive oil (for sauce); 6-8 cloves garlic, minced; 1 (28 oz) can crushed tomatoes or tomato puree; 1/4 cup white vinegar; 2 teaspoons cumin; 1 teaspoon coriander; 1/2 teaspoon cayenne pepper; Salt and black pepper to taste; 1 bay leaf

Koshari is a beloved Egyptian street-food bowl that layers fluffy rice, tender lentils, pasta, and chickpeas, then tops them with crispy fried onions and zesty tomato sauce. It's a hearty, completely plant-based dish that comes together in under 45 minutes.

🌍Egyptian 🥗Vegan 🥗Vegetarian 🥗Dairy-Free 🏷️Koshari 🏷️Koshary

Total

1h 5m

Servings

6

Difficulty

Hard

Est. Cost

$29–$48

Recipe Source

View original recipe

From Easy Mediterranean Recipes

Ingredients

1 cup long-grain white rice
3/4 cup brown or green lentils
1 cup small elbow macaroni pasta
1 (15 oz) can chickpeas, drained and rinsed
2 large yellow onions, thinly sliced
2 tablespoons olive oil (for onions)
1 tablespoon flour or cornstarch (optional, for crispy onions)optional
2 tablespoons olive oil (for sauce)
6-8 cloves garlic, minced
1 (28 oz) can crushed tomatoes or tomato puree
1/4 cup white vinegar
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon cayenne pepper
Salt and black pepper to taste
1 bay leaf

16 Ingredients

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Instructions

1
Rinse lentils and cook in water for 20-25 minutes until tender but holding shape. Drain and set aside.
2
Cook rice until fluffy in separate pot. Gently fold cooked lentils into rice and season lightly with salt.
3
Boil macaroni pasta according to package directions until al dente. Drain and toss with 1 tablespoon olive oil.
4
Thinly slice onions and toss with flour and salt. Deep fry in high-heat oil until dark golden and crispy, or air-fry at 380°F for 10-15 minutes.
5
Rinse chickpeas and simmer with splash of water, salt, and cumin for 5 minutes.
6
For sauce: Heat 2 tablespoons oil in saucepan over medium heat. Add minced garlic and cook 30-60 seconds until fragrant.
7
Add crushed tomatoes, cumin, coriander, salt and pepper to sauce. Bring to simmer.
8
Stir in white vinegar and cayenne pepper. Simmer 15-20 minutes until flavors meld.
9
To serve: Layer rice-lentil mixture as base, add pasta layer, top with chickpeas, drench with sauce, and finish with crispy onions.

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Tips & Notes

Pro tips

Cook rice, lentils, and pasta separately in salted water—this prevents them from turning to mush and gives each component a distinct, pleasant texture.
Fry onions over medium-high heat in batches so they caramelize evenly; overcrowding the pan makes them steam rather than crisp.
Add minced garlic to the tomato sauce just before simmering to preserve its pungent flavor and prevent bitterness.
Drain all cooked components thoroughly on a colander or paper towels to avoid a watery, soggy final dish.

Substitutions

Brown or green lentils → red lentils (reduce cooking time to 12–15 minutes; they'll be softer)
Elbow macaroni → ditalini, orzo, or broken spaghetti (adjust pasta cooking time as needed)
Canned chickpeas → cooked dried chickpeas (1 cup dried yields roughly 2.5–3 cups cooked)
Crushed tomatoes → tomato puree mixed with water at 1:1 ratio (thinner consistency, adjust salt)

Storage & make-ahead

Store assembled koshari in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, keeping components separate if possible to preserve texture; crispy onions are best added fresh after reheating.

Common Questions

Can I cook the rice, lentils, and pasta separately to avoid mushiness?

Yes, cooking them separately ensures each component stays distinct in texture. Boil lentils 20–25 minutes, rice 15–18 minutes, and pasta 8–10 minutes; drain well and combine just before serving.

What's the best way to get crispy onions?

Thinly slice onions, heat olive oil until shimmering, add onions in batches, and fry 8–12 minutes over medium-high heat until golden and crisp, stirring often. A light coat of flour or cornstarch helps them crisp faster.

Is koshari vegan?

Yes, this recipe is fully vegan if you use vegetable oil instead of olive oil and omit any optional dairy. Rice, lentils, pasta, and chickpeas are all plant-based.

How do I scale this recipe?

Keep the same ratio of rice-to-lentils (4:3) and pasta-to-chickpeas (1:1). Double or halve all quantities evenly; adjust cooking times slightly if batch sizes change dramatically.

Can I make koshari ahead?

Yes. Cook rice, lentils, and pasta separately up to 2 days ahead and refrigerate. Make the tomato sauce 1 day ahead. Fry onions fresh just before assembly for maximum crispness. Reheat components gently before serving.