Can I make koshari ahead of time?

Yes. Cook the lentils, rice, and pasta separately and store each in the fridge for up to 3 days. Prepare the tomato sauce ahead. Layer and reheat gently before serving, adding fresh fried onions on top.

What's the difference between koshari and other rice and lentil dishes?

Koshari is distinctly Egyptian and includes pasta (usually macaroni or spaghetti) as a core component, plus chickpeas. The spice profile uses cinnamon and coriander, and crispy fried onions are essential.

Can I use dried chickpeas instead of canned?

Yes, but soak and cook dried chickpeas until tender (1–2 hours) before layering. Canned chickpeas are faster and work equally well.

How do I get crispy fried onions?

Slice onions thinly and fry in olive oil over medium-high heat, stirring often, until golden brown and crisp (8–10 minutes). Drain on paper towels.

Is koshari vegan or vegetarian?

This version is vegan as written. It contains no meat, dairy, or eggs—just lentils, rice, pasta, chickpeas, and vegetables.

Koshari: Egyptian Lentil Rice Pasta Tomato Dish

Name: Koshari: Egyptian Lentil Rice Pasta Tomato Dish
Prep time: 30 min
Yield: 6 servings
Cuisine: Egyptian
Ingredients: 3 tablespoons olive oil; 1 large yellow onion, cut in half and sliced thinly; 1 teaspoon light brown sugar; ¼ teaspoon kosher salt; 1 large can (28 oz.) whole peeled tomato; 4 garlic cloves, minced; ¼ teaspoon ground coriander; ¼ teaspoon ground cinnamon; ¼ ground cumin; ½ teaspoon paprika; ¼ teaspoon dried chili flakes; ⅛ teaspoon ground clack pepper; 1 teaspoon kosher salt, or to taste; 1-2 teaspoons distilled vinegar; 1 tablespoon olive oil; ½ cup vermicelli noodles, broken to small 1 inch pieces; ¾ cup dried French or brown lentils; 2½ cups vegetable stock or water; 1 cup basmati rice; 1½ teaspoon Kosher salt; 1 can (14 oz.) cooked chickpea

CookOSBeta

Koshari: Egyptian Lentil Rice Pasta Tomato Dish | CookOS

Ingredients

3 tablespoons olive oil
1 large yellow onion, cut in half and sliced thinly
1 teaspoon light brown sugar
¼ teaspoon kosher salt
1 large can (28 oz.) whole peeled tomato
4 garlic cloves, minced
¼ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ ground cumin
½ teaspoon paprika
¼ teaspoon dried chili flakes
⅛ teaspoon ground clack pepper
1 teaspoon kosher salt, or to taste
1-2 teaspoons distilled vinegar
1 tablespoon olive oil
½ cup vermicelli noodles, broken to small 1 inch pieces
¾ cup dried French or brown lentils
2½ cups vegetable stock or water
1 cup basmati rice
1½ teaspoon Kosher salt
1 can (14 oz.) cooked chickpea

21 Ingredients

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Instructions

1
Put oil in a wide non stick pan over medium heat and sauté the onions until nicely browned, about 20 minutes. stir occasionally. Add brown sugar salt for the last two minutes of sautéing and remove from the heat.
2
Put all tomato sauce ingredients n a heavy bottom saucepan over medium-high heat, mix and bring to boil. Reduce heat to a low simmer and cook for about 20 minutes, mashing the tomatoes and mixing occasionally, until the sauce has thickened. Adjust salt and vinegar to taste. Set aside.
3
Put oil in a heavy bottom saucepan over medium high heat. Add vermicelli noodles and cook, stirring frequently, until brown. Transfer noodles to a small bowl and add lentils to the saucepan together with vegetable stock. Bring to boil over medium-high heat, then reduce heat to low, cover and cook for 20 minutes until lentils are almost tender. Add rice and salt, and the browned vermicelli, mix gently, cover and continue to cook for 15 minutes longer. Add boiling water by the ¼ cup if the stew seems too dry.
4
Wash chickpea in a colander until water coming out are clean.
5
Arrange koshari in individual or one large communal bowl. Put the rice-lentil stew at the bottom, top generously with tomato sauce, sprinkle chickpea, top it all with the crispy onion and serve.
6
Koshari keeps in the fridge up to 5 days.