Home / Recipe / Egyptian Koshari

Egyptian Koshari

Cuisine : Egyptian Food Recipes

Course : Main Course

Type : Savory Recipes

Skill Level : Beginner



  • 3/4 cup uncooked long grain rice
  • 1 cup of cooked chickpeas
  • 3/4 cup brown lentils
  • 2 large onions, thinly sliced
  • 2 Tbsps. of minced garlic
  • 3/4 cup vegetable oil
  • 1 can tomato sauce
  • Water
  • 1/2 cup elbow macaroni
  • 1/2 cup spaghetti
  • 1/2 cup white vinegar
  • Cumin
  • 1/4 tsp red pepper
  • 1 Tbsp. flour
  • Salt
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Step 1

Place lentils in water with 1/3 tsp cumin and 1/3 salt and bring it to boil in a medium saucepan and cook over medium heat for 20 minutes or until cooked and drain, reserving the water.

Step 2

Meanwhile, in a deep dish, cover the sliced onions with water and mix well, separating the onion then drain.

Step 3

Add the 1 Tbsp. of flour and 1/3 salt to the onion and combine.

Step 4

In a frying pan, heat up the oil then add the onions, frying and stirring constantly until the onions are deep golden brown.

Step 5

Strain the onions and spread on a paper towel, reserving the frying oil.

Step 6

In a cooking pot, heat 2 Tbsps. of the frying oil then add the washed uncooked rice. Stir until rice is well coated and the moisture is gone.

Step 7

Add the reserved lentils hot cooking water to the rice and cover the rice with boiling water until the water covers 1 inch above the rice.

Step 8

Add 1/2 tsp salt and stir. Bring to a boil then cover and cook over the lowest heat possible for 20 minutes.

Step 9

In a large pot of boiling water, add 1/2 tsp salt and cook the pastas or according to the package instructions.

Step 10

Meanwhile, prepare the tomato sauce by heating up 2 Tbsps. of the frying oil.

Step 11

Add 1 Tbsp of minced garlic and stir until translucent, then add 1/4 cup of vinegar.

Step 12

Boil the mixture then add the tomato sauce. Season with 1/3 tsp cumin and 1/4 tsp salt. Cook until thickened and reduced.

Step 13

To make the famous Koshari garlic vinaigrette: In a small saucepan heat 2 Tbsps of the frying oil then add 1/2 Tbsp of minced garlic. Once translucent, add the remaining vinegar and 1/2 cup of water and bring to a boil. Once boiling, add the remaining 1/2 Tbsp of minced garlic, 1/3 tsp cumin, red chili pepper (optional) and 1 Tbsp of the tomato sauce. Season with salt to taste.

Step 14

Drain and rinse the cooked pastas and coat with the remaining 2 Tbsps. of frying oil. This adds shine, flavor, and cohesiveness to the pasta.

Step 15

Layer and serve warm!

Step 16

This is how the dish is served in Egypt: 1 - A layer of the rice and lentils mix. 2 - Macaroni layer. 3 - Special tomato sauce layer. (Don't put too much at first so you'd be able to put more later on if you want). 4 - Boiled chickpeas layer. 5 - A layer of fried onions.