Can I cook the rice, lentils, and pasta together?

No. Cook them separately — they require different cooking times and water ratios. Rice and lentils are cooked together, but pasta is cooked separately to avoid mushiness.

What can I use instead of basmati rice?

Long-grain white rice or jasmine rice work as substitutes. Avoid short-grain or risotto rice, which become too sticky.

How do I make crispy fried onions if I don't have them pre-made?

Thinly slice onions, toss with a bit of flour and salt, then shallow-fry in vegetable oil until golden and crisp. Drain on paper towels.

Is koshari vegetarian?

Yes, this recipe is entirely vegetarian. It contains no meat or fish.

Can I make koshari ahead of time?

Cook rice, lentils, pasta, and sauce ahead and store separately in the refrigerator for up to 3 days. Assemble and reheat just before serving. Add crispy onions fresh.

Egyptian Koshari Recipe (Traditional)

Name: Egyptian Koshari Recipe (Traditional)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 5 servings
Cuisine: Egyptian
Ingredients: 2 cups basmati rice; 1 cup brown lentils; ½ cup elbow macaroni; 2 cups tomato sauce; 1 tsp salt and pepper each; 2 tbsp vegetable oil; 4 garlic cloves minced; 1 cup cooked chickpeas rinsed; 3 tbsp fresh parsley minced; 2 tsp chili flakes; 1 tsp cumin; 1-2 tbsp distilled white vinegar; 1 large onion, sliced into thin rings; ½ cup cooking oil

CookOSBeta

Egyptian Koshari Recipe (Traditional) | CookOS

Ingredients

2 cups basmati rice
1 cup brown lentils
½ cup elbow macaroni
2 cups tomato sauce
1 tsp salt and pepper each
2 tbsp vegetable oil
4 garlic cloves minced
1 cup cooked chickpeas rinsed
3 tbsp fresh parsley minced
2 tsp chili flakes
1 tsp cumin
1-2 tbsp distilled white vinegar
1 large onion, sliced into thin rings
½ cup cooking oil

14 Ingredients

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Instructions

1
Pour the cooking oil into a medium saucepan and heat. Carefully add the onion rings to the oil and fry until brown and crispy, stirring often. Use a slotted spoon to remove the onions from the oil and place them on a paper towel-lined plate.
2
Add 4 cups of water seasoned, a teaspoon of kosher salt, and the oil that was used to fry the onions to a saucepan. Bring the oil and water to a boil before adding the lentils. Cook the lentils for 20 minutes before draining in a colander. Set aside.
3
Cook the elbow macaroni to al dente according to package directions. Drain and set aside.
4
Cook the rice according to package directions and set aside when finished cooking.
5
Drizzle 2 tablespoons of cooking oil into a saucepan and heat on medium-high. Add the onion and cumin and saute for several minutes until the onion is soft and translucent. Sprinkle in the red pepper flakes and garlic and continue to saute briefly. Once the garlic is fragrant, pour in the tomato sauce and add a small amount of salt. Allow the sauce to simmer and thicken. Once the sauce has reached the desired consistency, add the white vinegar. Reduce the heat to low, and cover until ready to assemble the koshari.
6
Place half of the onions in the bottom of a large bowl. Then, begin layering the other ingredients, starting with the chickpeas. Add the tomato sauce over top, then the elbow macaroni. Next, spoon the cooked lentils over top and finish with the basmati rice.
7
Using a spatula, press down on the top of the koshari so that the layers are firm. Use a serving plate to cover the entire top of the bowl. Invert the contents of the bowl onto the plate by flipping it while holding tightly to both sides.
8
Serve immediately, garnished with the remainder of the crispy onions and chopped parsley.