Go Back
Koshari is much more than just a dish; it is a culinary symbol of Egypt, often described as the country's comfort food. Renowned for its hearty and satisfying nature, Koshari brings together an eclectic mix of flavors, textures, and colors, making it a favorite among locals and visitors alike. This beloved dish is a delightful combination of lentils, rice, pasta, and a rich tomato sauce, all topped with crispy fried onions and a sprinkle of spices that elevate its taste to new heights.

Traditional Egyptian Koshari

Discover the comforting taste of Koshari, Egypt's beloved dish! This hearty bowl combines lentils, rice, and small pasta, all drenched in a rich tomato sauce infused with cumin and coriander. Topped with crispy onions and fresh cilantro, it's perfect for a cozy dinner or a delightful gathering. Easy to make and packed with flavor, serve it with a side of sriracha for those who like a bit of heat. Enjoy a taste of Egypt at home!
Print Recipe Pin Recipe

Ingredients
  

1 cup lentils (brown or green), rinsed

1 cup rice, rinsed

1 cup small pasta (like elbow macaroni or ditalini)

1 large onion, thinly sliced

4 cloves garlic, minced

1 can (14 oz) crushed tomatoes

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon white vinegar

½ teaspoon cayenne pepper (adjust for heat)

1 teaspoon salt (adjust to taste)

2 tablespoons vegetable oil

Salt and pepper, to taste

Fresh cilantro, for garnish

Optional: Sriracha or chili sauce for serving

Instructions
 

Cook the Lentils: In a pot, combine the lentils with 3 cups of water. Bring to a boil, then reduce heat to a simmer and cook for about 20-25 minutes until tender but not mushy. Drain and set aside.

    Prepare the Rice: In a separate pot, add the rice with 2 cups of water and a pinch of salt. Bring to a boil, cover, and cook for 15-20 minutes on low heat until all the water is absorbed and the rice is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff it with a fork.

      Cook the Pasta: In a medium saucepan, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

        Fry the Onions: In a skillet, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they turn golden brown and crispy, about 10-15 minutes. Remove half for garnish and keep the other half in the pan.

          Add Garlic and Tomatoes: To the skillet with the remaining onions, add the minced garlic and sauté for 1 minute until fragrant. Pour in the crushed tomatoes and add cumin, coriander, vinegar, cayenne pepper, salt, and pepper. Stir and let simmer for about 10-15 minutes until the sauce thickens.

            Combine Components: In a large serving bowl or platter, layer the rice at the bottom, followed by the lentils and then the pasta. Pour the tomato sauce over the top, allowing it to mix in slightly.

              Garnish and Serve: Top the koshari with the crispy fried onions and fresh cilantro. Serve hot with sriracha or chili sauce on the side for those who enjoy an extra kick!

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4-6 servings