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

No—each component has a different cooking time. Cook lentils first (25 minutes), then start rice and pasta separately so they finish at the same time (about 20 minutes after the lentils).

What can I use instead of za'atar?

Dried oregano works as a direct substitute (same amount). For a warmer flavor, use a pinch of cumin mixed with oregano.

How do I make crispy onions for topping?

Thinly slice onions and fry in vegetable oil over medium-high heat, stirring often, until golden brown and crispy (8–10 minutes). Drain on paper towels.

Can koshari be made ahead?

Yes. Cook components separately, store in airtight containers (up to 3 days), and reheat gently before layering. Make the tomato sauce fresh or reheat it separately.

Yes—this recipe is naturally vegan. Rice, lentils, pasta, and tomato sauce contain no animal products.

Egyptian Koshari Recipe (40 Minutes)

Name: Egyptian Koshari Recipe (40 Minutes)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: ¾ cup brown lentils (dry; approx. 145g); ¾ cup white rice (dry long grain; approx. 150g); 5.3 oz macaroni pasta (dry; approx. 150g); 1 tbsp vegetable oil; 2 cloves garlic (minced); 1 tsp za’atar (or sub with oregano); 1 tsp salt; ¼ tsp sugar; ¼ tsp ground cinnamon; ¼ tsp smoked paprika; 1 tbsp white vinegar; 5 oz tomato paste (approx. 140g); 14 oz diced tomatoes (1 can; approx. 400g); 3⅓ cups boiling water (approx. 800ml); 1 large yellow onion (thinly sliced for crispy onions); 3 tbsp all-purpose flour (for coating onions); ½ tsp salt (for crispy onions); ¼ cup vegetable oil (for frying; or any oil suitable for frying)

1

In separate pots, cook the brown lentils, white rice, and macaroni in salted water according to package directions. Drain and set aside.

2

In a medium saucepan over medium heat, heat 1 tablespoon of vegetable oil. Add minced garlic and sauté for 1 minute. Stir in the za’atar, salt, sugar, cinnamon, smoked paprika, and white vinegar. Cook, stirring constantly, for 1–2 minutes to toast the spices.

3

Add a splash of boiling water and scrape the bottom of the pan to deglaze. Stir in the tomato paste and diced tomatoes, then pour in the remaining boiling water. Bring to a boil, reduce to low, and simmer uncovered for about 20 minutes, or until the sauce has reduced by half.

4

Taste and adjust seasoning as needed—add more sugar if too tangy, or more salt. Use a handheld stick blender to purée the sauce until smooth. Transfer to a serving jug or bowl.

5

In a bowl, toss the sliced yellow onion with flour and ½ teaspoon salt until well coated. Heat ¼ cup of vegetable oil in a large skillet over medium-high heat. To test if the oil is ready, drop in a piece of onion—if it sizzles, the oil is hot enough.

6

Add the onions in a single layer and fry, stirring occasionally, until golden and crispy. Remove with a slotted spoon and place on a paper towel–lined plate to drain.

7

Arrange the cooked rice, lentils, and pasta on a large platter—either layered or tossed together. Serve with the warm tomato sauce and crispy onions on the side so everyone can build their bowl to taste.