Name: Egyptian Koshari Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Egyptian
Ingredients: 2 large yellow onions, thinly sliced; 1/4 cup flour; 1 cup vegetable oil; 1 tsp kosher salt (for seasoning onions); 1 cup basmati rice; 1 cup green or brown lentils, picked over and rinsed; 1 cup elbow macaroni; 15 oz cooked chickpeas, rinsed; 2 tbsp Baharat Spice Blend, divided; 1 tsp kosher salt (for rice and lentils); 2 tsp vegetable oil; 4 garlic cloves, minced; 1 tbsp red wine vinegar (or red grape vinegar); 3 tbsp fresh parsley, minced; 2 cups tomato passata or sauce; Shatta sauce (hot sauce); Garlic Sauce (Toum)

Jump to Recipe

Introduction

Koshari is a beloved Egyptian street food that combines rice, lentils, pasta, and a flavorful tomato sauce, topped with crispy fried onions. This hearty and satisfying dish is perfect for a comforting meal with vibrant Middle Eastern spices.

A large white bowl holds a colorful layered dish starting with a base layer of light brown rice, topped with a thick layer of dark green lentils. Above the lentils, there is a layer of pale yellow curved pasta tubes, with bright red tomato sauce and chickpeas scattered unevenly over the noodles. The top layer consists of crispy golden brown fried onion strings sprinkled with fresh green chopped herbs. The whole dish sits on a white marbled surface, with some lentils slightly spilling over the rice. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large yellow onions (thinly sliced)
1/4 cup flour
1 cup vegetable oil
1 cup basmati rice
1 cup green or brown lentils (picked over and rinsed)
2 tbsp Baharat Spice Blend (divided)
1 cup elbow macaroni
2 cups tomato passata/sauce
1 tsp kosher salt
2 tsp vegetable oil
4 garlic cloves (minced)
15 oz cooked chickpeas (rinsed)
1 tbsp red wine vinegar (or red grape vinegar)
3 tbsp fresh parsley (minced)
Shatta sauce (for serving)
Garlic Sauce (Toum) (for serving)

Instructions

Step 1: Prepare the crispy onions by tossing the thinly sliced onions with flour in a large bowl. Heat vegetable oil in a deep skillet over medium-high heat. Fry the onions in batches until dark golden brown. Drain on paper towels, season with salt, and set aside.
Step 2: Rinse the basmati rice under cold water until clear. Bring 1 1/2 cups water and 1 tsp kosher salt to a boil in a saucepan. Add rice and 1 tbsp Baharat Spice Blend, stir, cover, and cook on low heat for 18 minutes. Set aside.
Step 3: In another saucepan, bring 4 cups water, 1 tsp kosher salt, and 1 tsp Baharat Spice Blend to a boil. Add lentils and cook uncovered for 20 minutes. Drain and set aside.
Step 4: Boil 3 cups water with 1 tsp kosher salt in a saucepan. Add elbow macaroni and cook uncovered for 10 minutes. Drain and set aside.
Step 5: For the tomato sauce with chickpeas, heat 2 tsp vegetable oil in a saucepan over medium heat. Sauté minced garlic for 1 minute. Add tomato passata, 1 tsp kosher salt, remaining 2 tsp Baharat Spice Blend, and cooked chickpeas. Simmer partially covered on low heat for 10 minutes. Stir in red wine vinegar and minced parsley. Set aside.
Step 6: To assemble, you can choose to layer or mix all components. For layered presentation, place half the crispy onions on the bottom of a large bowl. Add tomato-chickpea sauce, then macaroni, lentils, and top with rice. Press gently to firm the layers.
Step 7: Cover the bowl with a plate larger than the bowl, hold firmly and flip over onto the plate. The koshari should release easily. Top with remaining crispy onions and chopped parsley. Serve with hot shatta sauce and garlic sauce (toum).

Tips & Variations

Use fresh Baharat Spice Blend or a mix of warm spices like cinnamon, cumin, coriander, and paprika for authentic flavor.
For extra texture, add toasted pine nuts or fried chickpeas on top.
Substitute elbow macaroni with small shells or ditalini for variety.
Adjust the level of shatta sauce to your heat preference for a spicier kick.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water if needed to keep the rice moist. Re-crisp onions separately if desired before serving.

How to Serve

A large white plate holds a layered dish starting with a bottom layer of light brown rice mixed with greenish-brown lentils, topped by dark green lentils forming the second layer, followed by a layer of pale yellow elbow macaroni pasta. Over the pasta, there is a vibrant red tomato sauce with visible small chickpeas, spreading unevenly, and garnished with chopped green herbs. The dish is finished with a thick top layer of golden brown to dark crispy fried onions, scattered generously. The overall look is colorful and textured, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make koshari vegan?

Yes, this recipe is naturally vegan as it contains no animal products. Just be sure to use vegetable oil and avoid any non-vegan sauces.

What is Baharat Spice Blend?

Baharat is a Middle Eastern spice mix typically including black pepper, coriander, cinnamon, cloves, cumin, nutmeg, and paprika. It adds warmth and depth to the dish. You can find it pre-made or make your own blend at home.