Go Back
Koshari, a beloved staple of Egyptian cuisine, is a dish that embodies the heart and soul of Egyptian culture. This delightful and hearty meal is a harmonious blend of flavors and textures, bringing together rice, lentils, pasta, and a rich tomato sauce, topped with crispy onions and spices. It is not just food; it's a culinary celebration that represents the diverse influences of Egypt's history and the everyday lives of its people.

Traditional Egyptian Koshari

Dive into the flavors of Egypt with this authentic Koshari recipe! This hearty dish combines lentils, rice, and macaroni, topped with a flavorful tomato sauce and crispy onions. Easy to make and perfect for family meals, Koshari brings together comforting ingredients and spices for a deliciously filling experience. Garnish with fresh parsley and a squeeze of lemon for that extra zing. Perfect for sharing, this dish serves 4-6 and is sure to impress!
Print Recipe Pin Recipe

Ingredients
  

1 cup lentils, preferably brown or black

1 cup rice, long grain (preferably basmati)

1 cup macaroni (small elbow or ditalini)

1 large onion, thinly sliced

4 cloves garlic, minced

1 can (15 oz) chickpeas, drained and rinsed

1 can (15 oz) crushed tomatoes

2 tablespoons tomato paste

1 tablespoon cumin

1 teaspoon coriander

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

4 tablespoons vegetable oil (for frying)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Cook the Lentils: Rinse the lentils under cold water. In a pot, bring 2 cups of water to a boil, add the lentils, a pinch of salt, and reduce the heat to simmer for about 20-25 minutes until tender but not mushy. Drain any excess water and set aside.

    Prepare the Rice: In another pot, bring 2 cups of water to a boil. Add the rice, a pinch of salt, cover, and reduce the heat to low. Cook for about 18-20 minutes until the rice absorbs all the water and is fluffy. Fluff with a fork.

      Cook the Macaroni: In a separate pot, boil salted water. Add the macaroni and cook until al dente, about 7-9 minutes. Drain and set aside.

        Fry the Onions: In a large skillet, heat 4 tablespoons of vegetable oil over medium heat. Add the sliced onions and cook until golden brown and crispy, about 10-15 minutes. Remove half for garnish and leave the rest in the skillet.

          Make the Tomato Sauce: In the skillet with the remaining onions, add minced garlic and sauté for 1 minute until fragrant. Then, add crushed tomatoes, tomato paste, cumin, coriander, smoked paprika, cayenne pepper, salt, and pepper. Stir well and let it simmer for about 10-15 minutes, allowing the sauce to thicken.

            Combine the Ingredients: In a large serving bowl or dish, layer the lentils, rice, and macaroni. Pour the tomato sauce over the top, ensuring everything is evenly covered. Toss gently if desired.

              Serve: Top with the reserved crispy onions and chickpeas. Garnish with chopped parsley and serve with lemon wedges on the side for squeezing over.

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