Egyptian Koshari

Name: Egyptian Koshari Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 5 cup water; 1 ½ cup brown lentils; 2 tsp cumin; 1 tsp salt; 1 tsp pepper; 2 cup elbow pasta raw; 2 cans 15.5oz cans chickpeas ( (or 2 cups dried chickpeas soaked overnight)); 1 tbsp olive oil; 2 tsp coriander; 1 lb ripe tomatoes; 2 small onions; 5 garlic cloves; 2 tsp salt; 2 tsp pepper; 2 tbsp oil; 2 tbsp tomato paste; 1 tbsp coriander; 1 tsp cumin; Canola oil; 1 small onion; 2 tbsp flour

Egyptian Koshari is a layered street-food classic combining rice, brown lentils, elbow pasta, and chickpeas topped with crispy fried onions and spiced tomato sauce. It's a vegetarian one-bowl meal built on warm spices and textural contrast.

🌍Egyptian 🥗Vegan 🏷️Egypitan 🏷️Koshari

Total

1h 35m

Servings

4

Difficulty

Expert

Est. Cost

$37–$61

Recipe Source

View original recipe

From Apinchofadventure · by Emily A.

Ingredients

5 cup water
1 ½ cup brown lentils
2 tsp cumin
1 tsp salt
1 tsp pepper
2 cup elbow pasta raw
2 cans 15.5oz cans chickpeas ( (or 2 cups dried chickpeas soaked overnight))
1 tbsp olive oil
2 tsp coriander
1 lb ripe tomatoes
2 small onions
5 garlic cloves
2 tsp salt
2 tsp pepper
2 tbsp oil
2 tbsp tomato paste
1 tbsp coriander
1 tsp cumin
Canola oil
1 small onion
2 tbsp flour

21 Ingredients

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Instructions

1
In a large pot, bring 3 cups of water to a boil
2
Once boiling, add brown lentils, cumin, salt and pepper to the water
3
Lower heat to low-medium, cover with a lid, and let lentils simmer for 15-20 minutes
4
Remove lid, add 2 cups of water, and turn heat to medium-high heat
5
Once water is boiling again, add rice, turn down the temperature to low, and cover with a lid
6
After 15-20 minutes (or rice is cooked) remove lentil and rice mixture from heat and set aside
7
Cook the pasta per directions on the packaging, strain, and set aside
8
In a sauté pan, heat oil
9
Once oil is hot, add coriander to oil and stir
10
Add chickpeas and stir, once warm, set aside
11
In a food processor, combine all tomatoes, 1 small onion, 2 garlic cloves, salt and pepper
12
Strain the tomato mixture, releasing all the juice, set aside
13
Discard the pulp
14
In a saucepan, heat oil on medium heat
15
Add in onions and garlic and cook until onions are translucent and beginning to brown on the edges
16
Stir in tomato paste and combine
17
Add white vinegar to saucepan and stir until combined
18
Add strained tomato sauce, bring to a boil, and then reduce to simmer for 10-15 minutes or until sauce thickens
19
In a deeper sauté pan, heat canola oil to approximately 365 degrees Fahrenheit
20
Slice onions into thin strips and combine in a bowl with flour
21
Once oil is hot, drop onion strips into oil and fry until golden brown
22
Remove onions from oil and set on a cooling rack

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Tips & Notes

Pro tips

Cook lentils, rice, and pasta separately to control texture—mushy components ruin the dish's appeal.
Toast cumin and coriander lightly in the pan before adding tomatoes to deepen their flavor.
Add crispy fried onions just before serving; they soften quickly and lose their signature crunch if added too early.
Layer components in a bowl in order: rice, then lentils, then pasta, then chickpeas, then sauce and onions on top.

Substitutions

Brown lentils → green lentils (same cooking time, slightly earthier flavor)
Elbow pasta → short-cut pasta like ditalini or orzo (no texture change)
Canned chickpeas → dried chickpeas soaked overnight and simmered 45 minutes (no canned liquid added)
Ripe tomatoes → 1 can (15 oz) crushed tomatoes (reduce simmering time to 10 minutes)

Storage & make-ahead

Store cooled components separately in airtight containers for up to 3 days; reheat gently and assemble fresh. Crispy onions should be added just before serving.

Common Questions

Can I make koshari ahead of time?

Yes. Prepare the lentils, rice, and pasta separately, then assemble just before serving. Store components in airtight containers for up to 3 days. Reheat gently and top with fresh crispy onions to restore texture.

What can I use instead of brown lentils?

Green or red lentils work; reduce cooking time for red lentils (15–20 minutes). Avoid split red lentils as they break down too quickly.

How do I make crispy fried onions at home?

Thinly slice yellow onions, toss lightly with flour, and shallow-fry in olive oil over medium heat until golden and crisp (8–10 minutes). Drain on paper towels.