Traditional Egyptian koshari (koshary) is a delicious combination of rice, lentils, pasta, tomato sauce and topped with crispy onions. My mother in law shared this Egyptian koshari recipe with me and I think it’s quite perfect! Side note: if you’re new to my blog, here is a little bit about my background!

Koshari is one of the first Egyptian dishes I tried when I started dating my (now) husband. I fell in love with the flavors and textures of the dish and it quickly became one of my favorite meals. Now I am so happy to cook traditional koshari for my family. It stores very well and makes for great leftovers!

What is koshari?

Koshari is heaven on a plate. It’s an array of flavors and textures married together perfectly to create the most delicious combination of foods you’ll ever eat. The base of the meal is rice and lentils. Top that with pasta and chickpeas, then smother with tomato sauce and a sprinkle of crispy, fried onions. Pure perfection!

Koshari is very nutrient-dense, full of protein and carbs. It is a well-rounded meal and also a great way to use up your pantry staples. Save this recipe for when you have a busy week ahead and need something you can easily reheat and serve quickly.

What is the national dish of Egypt?

Koshari, also spelled koshari or kushari, is Egypt’s national dish. It is also a popular street food in Egypt. You can buy koshari from many food vendors on the streets of Egypt. This traditional dish is hearty and also quite satisfying which makes it the perfect meal at any time of day!

How to make Egyptian koshari?

Making koshari is a bit time consuming but it’s well worth it! Each ingredient is fairly simple to make. Once you have all the elements done, it’s just a matter of putting it all together. 

Start by frying the onions in oil. The oil will be infused with onion flavor. You can then use this oil to cook the other elements of the dish to enhance the flavors throughout. Koshari is made up of many layers. Seasoning each ingredient well will create a depth of flavors in the overall dish. 

What to serve with koshari?

Koshari is packed with protein and it’s carb heavy so it pairs well with salads and pickled vegetables. Eggplant is another great side dish. I love Egyptian eggplant topped with garlic vinegar. 

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Egyptian Koshari (Koshary)

Koshari, Egypt's national dish, is made with vermicelli rice, lentils, pasta and topped with tomato sauce and fried onions.

5 from 6 votes

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings 4 people

Ingredientes

  

Fried onions

• 2 large onions thinly sliced
• 1/2 cup all-purpose flour
• salt to taste
• 1 1/2 cups cooking oil for frying

Vermicelli rice

• 1/4 cup uncooked vermicelli
• 2 tbsp cooking oil from frying the onions
• 2 cups jasmine rice or long grain rice
• 3 cups water
• salt to taste

Lentils

• 1 1/2 cups brown lentils soaked
• *if using dry lentils, see notes.
• 1 tsp ground cumin

Chickpeas

• 1 15 oz can of chickpeas drained
• *if using dry chickpeas, see notes.
• 1 tsp ground cumin

Pasta

• 1 1/2 cups dilatini uncooked
• 1 1/2 cups spaghetti uncooked

Tomato sauce

• 1 tbsp cooking oil from frying the onions
• 8-10 garlic cloves crushed
• 1 tsp ground cumin
• 1 28 oz can of tomato sauce
• 1 tbsp white vinegar
• 1/2 tsp black pepper
• salt to taste

Instructions

 

Fry the onions

• Season the onions with salt and toss in the flour. Shake off excess flour.
• Heat oil in a skillet, over medium high heat. Fry the onions, stirring frequently so they don't burn. They should be crispy and golden brown when done.
• Remove onions from skillet and place on a plate lined with paper towels to soak excess oil.

Prepare the pasta

• Cook pasta as indicated on package.
• Drain pasta, add 1 tbsp of oil (from frying the onions) and season to taste. Set aside.

Cook the lentils

• Wash lentils thoroughly with cold water. Drain.
• Place lentils in a pot with about 4 cups of water, over high heat.
• Add cumin and salt to taste. Bring to a boil. Cover and reduce heat to medium heat.
• Cook until lentils are tender (about 25-30 minutes).

Cook the chickpeas

• Wash chickpeas thoroughly with cold water. Drain.
• Place chickpeas in a pot with about 2 cups of water, over medium heat.
• Add cumin and salt to taste. Cover and reduce heat to medium low.
• Cook until chickpeas are tender (about 10-15 minutes).

Make the vermicelli rice

• Place a pot over medium high heat. Add oil (from frying the onion) and vermicelli. Cook until golden brown.
• Add water and rice. Season with salt, to taste.
• When it comes to a boil, cover and reduce heat to medium low.
• Cook for 20-25 minutes. Fluff with a fork. Cover and set aside.

Make the tomato sauce

• Place a pot over medium heat. Add oil (from frying the onions) and garlic. Cook until fragrant.
• Add the tomato sauce, cumin, salt and pepper to taste. Stir until well combined.
• Simmer over low heat for about 15 minutes or until sauce thickens.
• Add vinegar and remove from heat.

Video

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Notes

If you are using dried lentils and/or chickpeas, soak in water overnight. The next day, rinse thoroughly with cold water and boil each in a pot of water for about 60-90 minutes or until tender. 

 

The oil I recomend for frying is vegetable oil. If you are health conscious, some healthier alternatives include avocado oil and peanut oil. They have a high smoke point (400 degrees and above) which make them great for frying at high temperatures. 

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