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Classic Egyptian Koshari

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Egyptian koshari with rice, lentils, macaroni, chickpeas, tomato sauce, and crispy onions.
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Koshari is Egypt’s famous street-food comfort bowl, layering rice, lentils, pasta, and chickpeas with tangy tomato sauce and crisp fried onions.

Each component is cooked for its best texture, then assembled so the grains, pasta, sauce, legumes, and onions remain distinct.

Fry the onions until deep golden and crisp, then use some of the flavorful oil in the rice and lentils.

Serving Suggestions

Serve hot with extra tomato sauce, garlic vinegar, and chile sauce at the table.

Recipe Notes

Cook the onions and tomato sauce ahead. Reheat components separately before assembling for the best texture.

Egyptian koshari with rice, lentils, macaroni, chickpeas, tomato sauce, and crispy onions.

Classic Egyptian Koshari

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Egyptian rice, lentils, pasta, and chickpeas topped with tangy tomato sauce, garlic vinegar, and crispy onions.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 bowls
Course: Main Course
Cuisine: Egyptian
Calories: 670
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Base and Onions
  • 1 1/2 cups long-grain rice rinsed
  • 1 cup brown lentils rinsed
  • 8 oz small macaroni
  • 15 oz canned chickpeas drained
  • 3 large yellow onions thinly sliced
  • 1 cup neutral oil for frying
  • 5 cups water divided for rice and lentils
  • 2 tsp kosher salt divided
Tomato Sauce and Vinegar
  • 28 oz crushed tomatoes
  • 6 cloves garlic minced and divided
  • 1/4 cup white vinegar
  • 2 tsp ground cumin
  • 1 tsp chile flakes optional

Equipment

  • Large skillet
  • Three medium saucepans
  • Fine strainer
  • Large serving bowl
  • Slotted spoon

Method
 

Fry and Cook:
  1. Fry onions in oil in batches until deep golden and crisp. Drain, reserving 3 tablespoons oil.
  2. Simmer lentils in 3 cups water until nearly tender. Add rice, 2 cups water, half the salt, and reserved oil; cover and cook until tender.
  3. Boil macaroni until al dente. Warm chickpeas separately.
Make Sauces:
  1. Cook half the garlic in a spoonful of onion oil. Add tomatoes, cumin, chile, and remaining salt; simmer 20 minutes.
  2. Combine remaining raw garlic with vinegar and 2 tablespoons water.
Assemble:
  1. Layer rice and lentils, macaroni, and chickpeas. Spoon over tomato sauce and top generously with crispy onions. Serve garlic vinegar alongside.

Nutrition

Calories: 670kcalCarbohydrates: 105gProtein: 20gFat: 21gSaturated Fat: 2gSodium: 780mgFiber: 14gSugar: 12g

Notes

  • Deep-golden onions provide essential flavor.
  • Keep components separate until serving.
  • Adjust chile at the table.

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