Egyptian Street Food Koshari Recipe | CookOS

Egyptian Street Food Koshari

Name: Egyptian Street Food Koshari Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1 cup brown or green lentils; 1 cup basmati rice; 1/2 cup elbow macaroni or small pasta; 1 can (15 oz) chickpeas, drained and rinsed; 2 large onions, thinly sliced; 3 cloves garlic, minced; 1 can (14 oz) crushed tomatoes; 2 tablespoons tomato paste; 2 tablespoons white vinegar; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; Salt and black pepper to taste; Vegetable oil for frying; Fresh parsley for garnish

Koshari is a beloved Egyptian street food that layers fluffy rice, cooked lentils, tender pasta, and chickpeas, then tops everything with spicy tomato sauce and crispy fried onions for textural contrast. It's Egypt's unofficial national dish and deeply satisfying in a single bowl.

🌍Egyptian 🥗Vegan 🥗Vegetarian 🏷️Street food 🏷️Middle eastern Comfort food

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Total

1h 5m

Servings

Difficulty

Hard

Est. Cost

$28–$46

Recipe Source

View original recipe

From Gamintraveler

Ingredients

1 cup brown or green lentils
1 cup basmati rice
1/2 cup elbow macaroni or small pasta
1 can (15 oz) chickpeas, drained and rinsed
2 large onions, thinly sliced
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
2 tablespoons tomato paste
2 tablespoons white vinegar
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
Vegetable oil for frying
Fresh parsley for garnish

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Instructions

1
Cook lentils in salted water until tender, about 20-25 minutes. Drain and set aside.
2
Cook rice according to package directions until fluffy. Set aside.
3
Cook pasta according to package directions until al dente. Drain and set aside.
4
Heat oil in a large pan and fry sliced onions until golden brown and crispy. Remove and drain on paper towels.
5
In the same pan, sauté garlic until fragrant, about 1 minute.
6
Add crushed tomatoes, tomato paste, vinegar, cumin, coriander, and cayenne pepper.
7
Season with salt and pepper, then simmer for 15-20 minutes until sauce thickens.
8
Warm the chickpeas in a separate pan.
9
To serve, layer rice in bowls, top with lentils, pasta, and chickpeas.
10
Pour tomato sauce over the top and garnish with crispy fried onions and fresh parsley.

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Tips & Notes

Pro tips

Cook lentils, rice, and pasta separately so each maintains its texture—don't combine them while hot or they will mush together.
Make the tomato sauce while grains cook; the vinegar and cumin need time to meld and balance the acidity.
Fry onions last and serve them warm on top; they lose crispness quickly once they cool or absorb moisture from the sauce.
Season the tomato sauce to taste before serving—koshari relies on bold seasoning, so don't undersalt.

Substitutions

Basmati rice → jasmine or long-grain white rice (same cooking method)
Elbow macaroni → small shell pasta, ditalini, or orzo (same cooking time)
Crushed tomatoes → tomato sauce plus 1 tablespoon tomato paste (reduces simmering time slightly)
Brown or green lentils → brown lentils only; red lentils will break down (extends cooking time by 5–10 minutes if using large green lentils)

Storage & make-ahead

Store cooked components separately in airtight containers for up to 3 days. Reheat gently and assemble to order. Fry onions fresh just before serving.

Common Questions

Can I make koshari ahead of time?

Yes. Cook the lentils, rice, and pasta separately and store in airtight containers for up to 3 days. Assemble and reheat the components gently before serving. Fry onions fresh just before plating for maximum crispness.

What's the best way to layer koshari?

In a bowl, layer rice first, then lentils, then pasta. Top with warm tomato sauce, then garnish generously with crispy fried onions and extra sauce on the side for drizzling.

Can I use white rice instead of basmati?

Yes, any long-grain white rice works. Avoid short-grain or risotto rice, which become too sticky. Cook until grains are separate and fluffy.

How do I get the fried onions crispy and not greasy?

Thinly slice the onions evenly, fry in hot oil at medium-high heat until golden brown, then drain on paper towels immediately. Work in batches so they crisp rather than steam.