Egyptian Koshari Hearty Dish (Printable)

A satisfying blend of rice, lentils, pasta, and spiced tomato sauce with crispy onions and fresh parsley.

# What You'll Need:

→ Grains & Legumes

01 - 1 cup medium-grain rice, rinsed
02 - 1 cup brown or green lentils, rinsed
03 - 1 cup small elbow macaroni or ditalini pasta
04 - 2 cups water (for rice)
05 - 3 cups water (for lentils)
06 - 1/2 teaspoon salt, divided

→ Tomato Sauce

07 - 2 tablespoons olive oil
08 - 1 large onion, finely chopped
09 - 4 garlic cloves, minced
10 - 1 (15 oz) can crushed tomatoes
11 - 1 tablespoon tomato paste
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon ground coriander
14 - 1/2 teaspoon chili flakes (optional)
15 - 1 teaspoon sugar
16 - Salt and black pepper, to taste

→ Crispy Onions

17 - 2 large onions, thinly sliced
18 - 1/2 cup all-purpose flour
19 - 1/2 teaspoon salt
20 - Vegetable oil, for frying

→ Garnishes

21 - 1/4 cup white vinegar
22 - 2 garlic cloves, minced
23 - 1/2 teaspoon chili flakes (optional)
24 - Chopped fresh parsley (optional)

# How to Make It:

01 - Place lentils in a saucepan and cover with 3 cups water. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until tender. Drain and set aside.
02 - Combine rinsed rice, 2 cups water, and 1/4 teaspoon salt in a pot. Bring to a boil, cover, reduce heat and cook for 15 to 18 minutes until water is absorbed and rice is tender. Fluff with a fork and set aside.
03 - Boil salted water in a large pot and cook macaroni until al dente according to package instructions. Drain and set aside.
04 - Heat olive oil in a saucepan over medium heat. Sauté finely chopped onion for about 5 minutes until translucent. Add minced garlic and cook for 1 more minute. Stir in crushed tomatoes, tomato paste, cumin, coriander, chili flakes (if using), sugar, salt, and black pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until sauce thickens and flavors meld.
05 - Toss thinly sliced onions with flour and salt until evenly coated. Heat vegetable oil in a deep skillet over medium-high heat. Fry onions in batches until golden and crisp, about 5 to 7 minutes per batch. Remove with a slotted spoon and drain on paper towels.
06 - Combine white vinegar, minced garlic, and chili flakes in a small bowl. Let sit for 10 minutes to infuse flavors.
07 - Layer rice, lentils, and pasta in bowls or on a serving platter. Spoon tomato sauce on top. Garnish with crispy onions and drizzle garlic vinegar if desired. Sprinkle with fresh parsley before serving.

# Expert Suggestions:

01 -
  • It's surprisingly forgiving and comes together faster than you'd expect for something this satisfying.
  • The layered textures and warm spices make it feel both comforting and adventurous at the same time.
  • One bowl feeds you completely—grains, protein, and vegetables all working in harmony.
  • Once you taste it, you'll find yourself craving that specific combination of crispy onions and tangy tomato sauce.
02 -
  • The crispy onions absolutely cannot be added until you're ready to serve—they lose their crackle within minutes if they sit on the warm koshari, and the entire dish suffers for it.
  • Don't skip the garlic vinegar; it's the element that transformed my first attempt from tasty into genuine—the acidity cuts through the richness and wakes everything up.
  • Your timing will feel tight, but if you start the lentils and rice simultaneously and work on the sauce while they cook, everything comes together in roughly the same window.
03 -
  • Use vegetable broth instead of water for cooking the rice or lentils if you have it on hand—it adds a subtle depth that elevates the entire dish without changing what koshari is.
  • Make the crispy onions right before eating because they're the difference between good koshari and the kind you'll think about for weeks afterward.
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