How to make Egyptian Koshari (Koshary)

Name: Egyptian Koshari Recipe (Koshary)
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 1 servings
Cuisine: Egyptian
Ingredients: 16 oz canned chickpeas rinsed and drained; 12 oz ditalini pasta, cooked according to package instructions; 3 large onions, sliced thin into rings; 3 tsp salt; 1 1/2 tbsp cornstarch; Vegetable oil, for frying; 2 tbsp fried onions; 1 tbsp reserved vegetable oil; 7 cloves garlic, crushed; 6 oz tomato paste; 15 oz tomato sauce; 3 cups water; salt and pepper. to taste; 3 tbsp white vinegar; 1 tsp paprika; 2 tbsp reserved oil; 1/3 cup fried onions; 2 cups brown lentils, rinsed and drained; 2 cups rice, rinsed and drained; 1 cup vermicelli, toasted; 4 cups water; 2 cups hot water; 1 tsp ground cumin; 3 tbsp white vinegar; 5 cloves garlic, crushed; 1/2 cup hot water; 1 tsp ground cumin; Salt, to taste; 1/2 tsp ground black pepper; 1/4 tsp paprika

Egyptian koshari is a layered street-food dish combining cooked ditalini pasta, chickpeas, and crispy fried onions, finished with a garlicky tomato sauce. Its appeal lies in the textural contrast of soft pasta and legumes against crunchy caramelized onions.

🌍Egyptian 🏷️Koshari 🏷️Koshary 🏷️Egyptian koshari

Total

1h 5m

Servings

1

Difficulty

Expert

Est. Cost

$50–$83

Recipe Source

View original recipe

From Chocolatesandchai · by Riz | Chocolates & Chai

Ingredients

16 oz canned chickpeas rinsed and drained
12 oz ditalini pasta, cooked according to package instructions
3 large onions, sliced thin into rings
3 tsp salt
1 1/2 tbsp cornstarch
Vegetable oil, for frying
2 tbsp fried onions
1 tbsp reserved vegetable oil
7 cloves garlic, crushed
6 oz tomato paste
15 oz tomato sauce
3 cups water
salt and pepper. to taste
3 tbsp white vinegar
1 tsp paprika
2 tbsp reserved oil
1/3 cup fried onions
2 cups brown lentils, rinsed and drained
2 cups rice, rinsed and drained
1 cup vermicelli, toasted
4 cups water
2 cups hot water
1 tsp ground cumin
3 tbsp white vinegar
5 cloves garlic, crushed
1/2 cup hot water
1 tsp ground cumin
Salt, to taste
1/2 tsp ground black pepper
1/4 tsp paprika

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Instructions

1
Toss the sliced onions with the salt and cornstarch.
2
Add vegetable oil to a large deep pan over medium-high heat (the amount of oil you use will depend on the size of your pan – you want enough oil to cover the bottom of the pan by 1-inch so as to submerge your onions completely). Add in the tossed onion slices, and stir occasionally until the onions become golden-brown, approximately 12 minutes.
3
Remove the fried onions, and set aside (as a single layer) to drain on a paper towel.
4
Set aside the used oil (don’t throw it away!).
5
In a saucepan over medium heat add the reserved oil, and garlic. Cook, stirring occasionally, until fragrant, approximately 2 minutes. Be careful not to overcook – burnt garlic is not very tasty!
6
Add the remaining ingredients. Bring to a boil, reduce heat to medium-low and cover, let simmer for 15 minutes.
7
In a heavy pot over medium-high heat, add reserved oil with the fried onions, lentils, and a tablespoon of salt. Stir for 1-2 minutes. Add 4 cups of water and bring to a boil. Keep heat on medium high, maintaining a gentle boil for 10-15 minutes, or until the lentils are cooked through. Do not drain.
8
Stir in rice, vermicelli, hot water, an additional tablespoon of salt and ground cumin. Bring to a boil, cover and reduce heat to low for 12-15 minutes, or until pasta is cooked. Fluff with a fork or light spatula.
9
Mix all the ingredients until fully combined.

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Tips & Notes

Pro tips

Fry onions in batches to ensure even browning and prevent crowding; reserve 1 tablespoon of the cooking oil for the tomato sauce to deepen its flavor.
Cook ditalini 1–2 minutes under package instructions to maintain firmness after mixing; overcooked pasta will become mushy when combined with sauce.
Crush garlic finely and bloom it in hot oil before adding tomato paste to mellow its sharpness and build a rich sauce base.
Assemble koshari just before serving: layer warm pasta and chickpeas, pour sauce over, then top with crispy onions last so they stay crunchy.

Substitutions

Ditalini pasta → Elbow macaroni or small penne (similar cooking time and texture)
Canned chickpeas → Cooked dried chickpeas or white beans (adjust cooking time if using dried)
Tomato paste → Crushed tomatoes (use 1 cup, reduce cooking time to 3–5 minutes)
Vegetable oil → Olive oil or peanut oil (affects flavor; olive oil lightens the richness)

Storage & make-ahead

Store assembled koshari in an airtight container in the refrigerator for up to 2 days; reheat gently and add fresh crispy onions before serving to restore crunch.

Common Questions

Can I make koshari ahead of time?

Yes. Cook pasta and chickpeas separately and store in airtight containers for up to 3 days. Fry onions fresh and prepare tomato sauce ahead; assemble just before serving to keep onions crispy.

What's the difference between koshari and other pasta dishes?

Koshari is distinct for its layered assembly of pasta, chickpeas, and crispy fried onions, all bound together with a garlicky tomato sauce, creating a balance of textures in every bite.

Can I use fresh onions instead of frying them?

For authentic koshari, fried onions are essential—they provide the signature crispy, caramelized texture. Fresh onions won't deliver the same flavor or crunch.

How do I prevent the onions from burning when frying?

Slice onions thinly and evenly, maintain medium heat, and stir occasionally. They should turn golden brown gradually over 10–15 minutes; remove immediately when desired color is reached.