Koshari Recipe

Koshari, Egypt’s national dish, is a vibrant, hearty, and delicious meal that brings together rice, lentils, pasta, and a tangy tomato sauce, topped with crispy fried onions. It's a comfort food loved by locals and travelers alike. In this post, we’ll dive into why Koshari is so popular, how it tastes, and most importantly, how to make it perfect at home!

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Prep Time 15

Cook Time 45

Total Time 1

Course Egyptian

Cuisine Main Course

Servings 6

Calories 450 kcal

Equipment

Large pot for cooking rice and lentils
Medium pot for pasta
Pan for frying onions
Small saucepan for the tomato sauce
Strainer

Ingredients

For the Base:

1 cup long-grain rice
1 cup brown lentils
1 cup ditalini or elbow pasta
2 tablespoons vegetable oil

For the Tomato Sauce:

2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
1 can (400g) crushed tomatoes
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon chili flakes (optional)
Salt and pepper to taste

For the Topping:

2 large onions thinly sliced and fried until crispy
2 tablespoons white vinegar (optional for extra tang)

Instructions

Prepare the Rice:
Rinse the rice under cold water until the water runs clear. Cook the rice in a large pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer until the water is absorbed and the rice is tender (about 15-20 minutes).
Cook the Lentils:
In another pot, rinse the lentils, then cook them in 3 cups of water until tender, about 20 minutes. Drain and set aside.
Boil the Pasta:
Cook the pasta according to package instructions. Drain and set aside.
Make the Tomato Sauce:
Heat olive oil in a saucepan over medium heat. Add diced onions and garlic, sauté until soft and fragrant. Add the crushed tomatoes, cumin, coriander, chili flakes, salt, and pepper. Let it simmer for 10-15 minutes until thickened. You can add vinegar for a tangy kick.
Fry the Onions:
In a frying pan, heat vegetable oil over medium heat. Add thinly sliced onions and fry until golden brown and crispy. Drain on paper towels.
Assemble the Koshari:
In a large serving dish, layer the rice, lentils, and pasta. Drizzle the tomato sauce over the top, then garnish with crispy fried onions.

Notes

Adjusting Spices: The amount of chili flakes can be adjusted based on your spice preference. For a milder dish, reduce or omit the chili flakes.
Tomato Sauce Consistency: If the sauce becomes too thick while simmering, you can add a little water to reach your desired consistency.
Crispy Onions Tip: Fry the onions in small batches to avoid overcrowding the pan, which ensures they crisp up nicely. You can also use store-bought fried onions to save time.
Vinegar for Tanginess: The vinegar in the tomato sauce is optional but recommended for adding a slight tang that enhances the flavor. Feel free to adjust the amount to your taste.
Meal Prep: Koshari is a great meal for prepping in advance. You can store the individual components (rice, lentils, pasta, and sauce) separately and assemble them just before serving. It also reheats well.
Serving Suggestions: Koshari can be served with additional side sauces like hot sauce or extra vinegar for those who like a tangy and spicy kick.