Egyptian Koshari Hearty Dish (Printable Version)

A comforting blend of rice, lentils, pasta, spiced tomato sauce, and crispy fried onions.

# What You'll Need:

→ Grains & Legumes

01 - 1 cup medium-grain rice, rinsed
02 - 1 cup brown or green lentils, rinsed
03 - 1 cup small elbow macaroni or ditalini pasta
04 - 2 cups water (for rice)
05 - 3 cups water (for lentils)
06 - ½ teaspoon salt, divided

→ Tomato Sauce

07 - 2 tablespoons olive oil
08 - 1 large onion, finely chopped
09 - 4 garlic cloves, minced
10 - 1 can (15 oz) crushed tomatoes
11 - 1 tablespoon tomato paste
12 - 1 teaspoon ground cumin
13 - ½ teaspoon ground coriander
14 - ½ teaspoon chili flakes (optional)
15 - 1 teaspoon sugar
16 - Salt and black pepper, to taste

→ Crispy Onions

17 - 2 large onions, thinly sliced
18 - ½ cup all-purpose flour
19 - ½ teaspoon salt
20 - Vegetable oil, for frying

→ Garnishes

21 - ¼ cup white vinegar
22 - 2 garlic cloves, minced
23 - ½ teaspoon chili flakes (optional)
24 - Chopped fresh parsley (optional)

# How to Make It:

01 - Place lentils in a saucepan and cover with 3 cups water. Bring to a boil, then reduce heat and simmer until just tender, about 20 to 25 minutes. Drain and set aside.
02 - Combine rinsed rice, 2 cups water, and ¼ teaspoon salt in a separate pot. Bring to a boil, cover, reduce heat, and simmer for 15 to 18 minutes until cooked through. Fluff with a fork and keep warm.
03 - In a large pot of salted boiling water, cook macaroni until al dente. Drain and set aside.
04 - Heat olive oil in a saucepan over medium heat. Sauté finely chopped onion until translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in crushed tomatoes, tomato paste, cumin, coriander, chili flakes if using, and sugar. Season with salt and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until sauce thickens and flavors meld.
05 - Toss sliced onions with flour and salt until evenly coated. Heat vegetable oil in a deep skillet over medium-high heat. Fry onions in batches until golden brown and crisp, about 5 to 7 minutes per batch. Drain on paper towels.
06 - In a small bowl, combine white vinegar, minced garlic, and chili flakes if desired. Let the mixture rest for 10 minutes to develop flavor.
07 - Layer rice, lentils, and pasta in individual bowls or a large platter. Spoon generous amounts of tomato sauce on top. Add crispy onions and drizzle with garlic vinegar if desired. Garnish with fresh parsley. Serve immediately.

# Expert Tips:

01 -
  • Every layer offers a different texture and taste, so you're never bored with a single bite.
  • It's vegan, budget-friendly, and comes together faster than you'd expect for something this deeply satisfying.
  • The crispy onions are addictive enough to make you want seconds, and the garlic vinegar adds a sharp brightness that ties everything together.
02 -
  • Don't skip rinsing your rice and lentils—this removes starch and helps them cook evenly and stay fluffy rather than turning gluey.
  • The crispy onions are what separate good koshari from great koshari, so don't rush the frying or try to cook them all at once; they need space to get truly golden and crunchy.
  • The garlic vinegar isn't just a condiment—it's essential to the flavor profile, cutting through the richness and adding a tangy brightness that makes everything come alive.
03 -
  • Cook all three components—rice, lentils, and pasta—separately so you control their texture; if you cook them together, one will likely overcook while another remains undercooked.
  • Don't skip the flour when frying the onions; it helps them crisp up beautifully instead of just softening, and it adds a subtle richness that pushes them over the edge into addictive.
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