What is the difference between koshari and other rice bowls?

Koshari layers rice, lentils, and chickpeas together, then tops them with a warm spiced tomato sauce and crispy fried onions. The combination of textures and the specific sauce are what make it distinctly Egyptian.

Can I make koshari ahead of time?

Cook rice, lentils, and chickpeas ahead and store separately. Prepare the tomato sauce and fried onions fresh or store them separately. Assemble just before serving so the fried onions stay crispy.

How do I prevent the fried onions from getting soggy?

Fry the onions until deep golden and crispy, drain them completely on paper towels, and add them to the bowl just before eating or serve on the side.

Yes, koshari is naturally vegan—all main ingredients (rice, lentils, chickpeas, pasta, onions, garlic, tomato sauce) are plant-based.

What kind of pasta is traditionally used in koshari?

Short tubular pasta like elbow macaroni or small shells are traditional, as they mix evenly with the rice and lentils.

Koshari: Egyptian Rice, Lentils & Tomato Sauce

Name: Koshari: Egyptian Rice, Lentils & Tomato Sauce
Prep time: 15 min
Cook time: 1 h 7 min
Total time: 1 h 22 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1 large onion, sliced into thin rings; Salt; 1/3 cup all-purpose flour; 1/2 cup cooking oil; Cooking oil; 1 small onion, grated; 4 garlic cloves, minced; 1 tsp ground coriander; 1/2 -1 tsp crushed red pepper flakes (optional); 1 can 28-oz tomato sauce; Salt and pepper; 1-2 tbsp distilled white vinegar; 1 1/2 cup brown lentils, picked over and well-rinsed; 1 1/2 cup medium-grain rice, rinsed, soaked in water for 15 minutes, drained; 1/2 tsp each salt and pepper; 1/2 tsp coriander; 2 cups elbow pasta; Cooking oil; Water; 1 15-oz can chickpeas, rinsed, drained and warmed

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Koshari: Egyptian Rice, Lentils & Tomato Sauce | CookOS

Instructions

1
Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.
2
In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).
3
In a saucepan, heat 1 tbsp cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more).
4
Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so).
5
Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve.
6
Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).
7
Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you’ll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so.
8
Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.
9
Cover the chickpeas and warm in the microwave briefly before serving.
10
To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and 1/2 of the tomato sauce, then the chickpeas, and finally 1/2 of the crispy onions for garnish. Serve, passing the remaining sauce and crispy onions separately.