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Koshari Recipe

Egyptian · Main course · 65 min total

A hearty Egyptian street food staple combining rice, lentils, pasta, and chickpeas, topped with a tangy tomato sauce and crispy fried onions.

Ingredients

• 1 cup brown lentils, rinsed
• 1 cup short-grain rice, rinsed
• 1 cup elbow macaroni or ditalini pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 large onions, thinly sliced
• 1/4 cup vegetable oil, for frying onions
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 3 tablespoons white vinegar
• 2 cups canned crushed tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste
• 1 teaspoon sugar
• 2 cups water (for rice)

Instructions

1. Cook lentils in a pot with 3 cups water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 20 minutes until tender but not mushy. Drain and set aside.
2. Meanwhile, cook pasta according to package directions until al dente. Drain and set aside.
3. In a separate pot, heat 1 tablespoon olive oil. Add rice and stir for 1 minute. Add 2 cups water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until tender. Remove from heat and let sit covered for 5 minutes.
4. For the tomato sauce: In a saucepan, heat 2 tablespoons olive oil over medium heat. Add garlic and cook for 1 minute. Add crushed tomatoes, vinegar, cumin, coriander, chili flakes (if using), sugar, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
5. For the crispy onions: Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Fry sliced onions in batches until deep golden brown and crispy. Drain on paper towels.
6. To serve, layer rice, lentils, and pasta on a plate. Top with chickpeas, pour tomato sauce over, and garnish with crispy onions.
7. Mix everything together before eating.

Tips

• Koshari is traditionally served at room temperature, but can also be served warm.
• Store leftovers in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop with a splash of water.
• For extra flavor, add a dash of cumin and vinegar to the rice while cooking.
• Adjust the chili flakes to your preferred spice level.

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