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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.