koshari (or kushari) is Egypt’s beloved street food that’s basically a hug in a bowl. This hearty dish is a glorious mash-up of lentils, rice, pasta, and crispy fried onions, all topped with a tangy-spicy tomato sauce and a sprinkle of chickpeas. It’s cheap, filling, and bursting with flavor—think of it as Egypt’s answer to comfort food with a kick. Originally a dish born from the ingenuity of 19th-century Egyptian workers blending local ingredients with influences from British and Italian cuisines, koshari has become a national treasure. Ready to whip up this iconic meal at home? Let’s get started!
What You’ll Need
Ingredients (Serves 4-6)
For the base:
- 1 cup dried brown or green lentils, rinsed
- 1 cup short-grain rice (like Egyptian rice or Calrose), rinsed
- 1 cup small pasta (macaroni or ditalini works great)
- 1 can (15 oz) chickpeas, drained and rinsed (or cooked from dried)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 4 cups water (for cooking lentils and rice)
For the crispy fried onions:
- 2 large onions, thinly sliced
- 1/2 cup vegetable oil (for frying)
- 1/4 cup flour (optional, for extra crunch)
For the tomato sauce:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3-4 garlic cloves, minced
- 1 can (15 oz) crushed tomatoes (or 4 fresh tomatoes, blended)
- 1 tbsp white vinegar
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp chili flakes or cayenne (adjust for heat)
- 1 tsp salt (adjust to taste)
- 1/2 cup water (to thin the sauce)
For the spicy garlic vinegar (optional but traditional):
- 2 garlic cloves, minced
- 1 tsp white vinegar
- 1/2 tsp chili flakes
- Pinch of salt
For serving (optional):
- Extra crispy onions
- Hot sauce or shatta (Egyptian chili sauce)
Equipment:
- Large pot
- Medium saucepan
- Frying pan
- Colander
- Mixing bowls
- Wooden spoon
Step-by-Step Koshari Recipe
Step 1: Cook the Lentils
Alright, let’s kick things off with the lentils—the heart of koshari! Grab your rinsed lentils and toss them into a medium saucepan with 2 cups of water. Bring it to a boil over medium-high heat, then lower to a simmer. Cook for about 20-25 minutes until the lentils are tender but not mushy—think al dente vibes. Drain any excess water and set them aside. These little guys are packed with protein and give koshari its earthy base.
Step 2: Cook the Rice
While the lentils are simmering, let’s tackle the rice. In a separate pot, add your rinsed rice with 2 cups of water, a pinch of salt, and a drizzle of olive oil (for flavor). Bring it to a boil, then reduce to low, cover, and let it cook for about 15-20 minutes until the water’s absorbed and the rice is fluffy. Fluff it with a fork and set it aside. The rice adds that perfect sticky texture that ties everything together.
Step 3: Boil the Pasta
Now, let’s get that pasta in the mix! Cook your macaroni or ditalini in a pot of salted boiling water according to the package instructions—usually 8-10 minutes. Drain and rinse with cold water to stop the cooking process. Set it aside. This step brings a fun, chewy contrast to the soft lentils and rice, and it’s a nod to Egypt’s Italian influence.
Step 4: Fry the Onions
Oh, the crispy onions—the crown jewel of koshari! Heat 1/2 cup of vegetable oil in a frying pan over medium heat. Toss your thinly sliced onions with flour (optional, for extra crunch) and fry them in batches. Stir occasionally until they turn golden brown and crispy, about 5-7 minutes per batch. Don’t rush this—low and slow is key to avoid burning. Use a slotted spoon to transfer them to a plate lined with paper towels to drain. Save some oil for flavoring later if you’re feeling fancy!
Step 5: Make the Tomato Sauce
Time to whip up that zesty sauce! Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the chopped onion and sauté until soft and golden, about 5 minutes. Toss in the minced garlic and cook for another minute until fragrant. Pour in the crushed tomatoes, vinegar, cumin, coriander, chili flakes, salt, and 1/2 cup water. Stir it all together and let it simmer for 15-20 minutes, stirring occasionally, until it thickens into a rich, spicy sauce. Taste and adjust the seasoning—more heat or salt if you dare!
Step 6: Prep the Spicy Garlic Vinegar
For that extra kick, mix the minced garlic, vinegar, chili flakes, and a pinch of salt in a small bowl. Let it sit while you assemble everything—this tangy, spicy drizzle is a traditional koshari topping that’ll wake up your taste buds. Skip it if you prefer a milder dish, but trust me, it’s worth it!
Step 7: Assemble the Koshari
Here comes the fun part—layering! In a large serving bowl or individual plates, start with a base of rice, then add a layer of lentils, followed by the pasta. Sprinkle some chickpeas over the top for texture and protein. Ladle a generous amount of the warm tomato sauce over everything, and finish with a heap of those glorious crispy onions. Drizzle with the spicy garlic vinegar if you’re using it, and add an extra sprinkle of onions for good measure.
Step 8: Serve and Dig In
Your koshari is ready to rock! Serve it hot, straight from the bowl, with extra sauce and onions on the side for those who can’t get enough. Pair it with a cold glass of karkadeh (hibiscus tea) or a simple cucumber salad if you’re feeling fancy. It’s a meal that’s meant to be shared, so grab some friends and dig in. Leftovers? They taste even better the next day when the flavors meld together—just reheat and enjoy.
Tips for Koshari Perfection
- Onion Crunch: The secret to killer crispy onions is patience. Fry on medium heat and don’t overcrowd the pan. If they’re soggy, your oil might be too cool—crank it up a bit!
- Sauce Spice: Adjust the chili to your liking. For a milder version, skip the flakes or use a pinch of paprika instead. Want it fiery? Add more or throw in some fresh chilies.
- Make Ahead: Cook the lentils, rice, and pasta in advance and store them in the fridge for up to 2 days. Fry the onions and make the sauce fresh when you’re ready to assemble.
- Freezing: The base (lentils, rice, pasta) freezes well for up to a month. Thaw and reheat with fresh sauce and onions.
- Vegan Bonus: Koshari is naturally vegan, making it a crowd-pleaser for all diets. Just double-check your vinegar for any sneaky additives if you’re super strict.
- Texture Play: Mix and match pasta shapes for fun—some folks even use spaghetti broken into pieces for a twist!
Why You’ll Love Koshari
Koshari is the ultimate comfort food with a global twist—simple ingredients turned into a flavor explosion. The creamy lentils, fluffy rice, chewy pasta, and crunchy onions all dance together under that spicy tomato sauce, making every bite a party. It’s street food royalty in Egypt, served from carts in Cairo’s bustling markets, and now you can bring that vibe to your table. Whether you’re feeding a crowd or meal-prepping for the week, this dish is a winner. So, roll up your sleeves, get messy, and let me know how your koshari turns out. Ready for seconds yet?
Pro Tip: Keep extra crispy onions handy—they’re addictive and make everything better. Enjoy!