Can I make koshari ahead of time?

Yes. Prepare all components separately and refrigerate up to 2 days; assemble and reheat just before serving. Fried onions stay crispest if added fresh at the end.

What's the best way to fry onions for koshari?

Slice the white onion thinly, coat lightly in all-purpose flour, then shallow-fry in olive oil over medium-high heat until deep golden and crispy, about 4–5 minutes. Drain on paper towels.

Can koshari be made vegan?

Yes—it already is if using canned chickpeas and vegetable broth (if needed). All core ingredients are plant-based.

How do I scale koshari for a larger crowd?

Double or triple all ingredients proportionally. The layering technique remains the same; use a larger serving bowl or assemble on a platter.

What does koshari taste like?

Savory, comforting, and slightly spiced with warm coriander and cumin notes. The tomato sauce adds acidity; crispy onions provide textural contrast and mild sweetness.

Koshari Egyptian Rice and Lentil Bowl

Name: Koshari Egyptian Rice and Lentil Bowl
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Egyptian
Ingredients: 1.5 cup Jasmine Rice; 1.5 cup Brown Lentils; 2 cup Elbow Macaroni; 1 can Canned Chickpeas; 16 oz Tomato Sauce; 1 large White Onion; 0.25 cup All-Purpose Flour; 0.25 cup Olive Oil; 1 tsp Ground Coriander; 0.125 tsp Ground Cumin; 0.5 tsp Garlic Powder; 0.25 tsp Red Pepper Flakes; 1 tbsp White Vinegar; 1 tsp Salt; 0.25 tsp Black Pepper

CookOSBeta

Koshari Egyptian Rice and Lentil Bowl | CookOS

Ingredients

1.5 cup Jasmine Rice
1.5 cup Brown Lentils
2 cup Elbow Macaroni
1 can Canned Chickpeas
16 oz Tomato Sauce
1 large White Onion
0.25 cup All-Purpose Flour
0.25 cup Olive Oil
1 tsp Ground Coriander
0.125 tsp Ground Cumin
0.5 tsp Garlic Powder
0.25 tsp Red Pepper Flakes
1 tbsp White Vinegar
1 tsp Salt
0.25 tsp Black Pepper

15 Ingredients

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Instructions

1
Measure rice, lentils, macaroni, chickpeas and tomato sauce. Rinse the lentils under cold water and drain the chickpeas. Slice the onion into ½‑inch rounds.
2
Place onion rings in a bowl, sprinkle with salt and toss with the flour until lightly coated.
3
Heat olive oil in a large frying pan over medium‑high heat. Add the coated onion rings in a single layer and fry, turning occasionally, until they are dark golden but not burnt, about 12‑15 minutes.
4
Using a slotted spoon, transfer the onions to a paper‑towel lined plate. Reserve the oil in the pan for the sauce.
5
In the large pot, add the rinsed lentils and cover with water (about 3 cups). Bring to a boil, then reduce to a simmer and cook until just past al dente, about 18‑20 minutes. Drain and set aside.
6
Rinse the rice until water runs clear. In a separate pot, combine rice, 3 cups water, and a pinch of salt. Bring to a boil, then cover and simmer on low for 15‑18 minutes until water is absorbed. Fluff and keep warm.
7
Bring a pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 8‑10 minutes. Drain and set aside.
8
Return the reserved onion oil to the medium saucepan. Add the tomato sauce, ground coriander, cumin, garlic powder, and red pepper flakes. Simmer gently for 20 minutes, stirring occasionally. Stir in white vinegar at the end and adjust salt to taste.
9
In a large serving bowl, layer the cooked rice, then lentils, then macaroni, and scatter the chickpeas. Drizzle the warm tomato sauce evenly over the top.
10
Scatter the fried onion rings over the assembled dish as a final garnish.
11
Serve the koshari with a simple Mediterranean salad of diced cucumber, cherry tomatoes, chopped parsley, olive oil, lemon juice, and a pinch of salt.