Koshari Recipe

This authentic Egyptian Koshari recipe features a hearty mix of rice, lentils, pasta, chickpeas, and crispy fried onions, served with tangy tomato sauce. A filling, flavorful, and vegetarian-friendly dish perfect for family meals, gatherings, or meal prep.

Ingredients

Crispy Onion Topping

• 1 large onion, thinly sliced into rings
• Salt, to taste
• ⅓ cup all-purpose flour
• ½ cup cooking oil

Tomato Sauce

• 1 tablespoon cooking oil
• 1 small onion, grated
• 4 garlic cloves, minced
• 1 teaspoon ground coriander
• ½–1 teaspoon crushed red pepper flakes (optional)
• 1 (28-oz) can tomato sauce
• Salt and pepper, to taste
• 1–2 tablespoons distilled white vinegar

Koshari

• 1 ½ cups brown lentils, rinsed and picked over
• 1 ½ cups medium-grain rice, rinsed and soaked 15 minutes, drained
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground coriander
• 2 cups elbow pasta
• 1 15-oz can chickpeas, rinsed, drained, and warmed
• Cooking oil, as needed
• Water, as needed

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Instructions

Make the Crispy Onion Topping

1. Sprinkle onion rings with salt, then toss in flour to coat evenly. Shake off excess flour.
2. Heat oil in a large skillet over medium-high heat. Fry onions, stirring frequently, until golden brown and crispy (15–20 minutes). Avoid burning. Remove and drain on paper towels.

Make the Tomato Sauce

1. Heat 1 tablespoon oil in a saucepan over medium-high heat. Cook the grated onion until translucent, not browned.
2. Add garlic, coriander, and red pepper flakes (if using). Sauté briefly until fragrant (30–45 seconds).
3. Stir in tomato sauce and a pinch of salt. Simmer until the sauce thickens (about 15 minutes).
4. Stir in distilled white vinegar, reduce heat to low, cover, and keep warm.

Make the Lentil and Rice Base

1. Cook lentils in 4 cups of boiling water over high heat. Reduce heat to low and cook 15–17 minutes until just tender but still slightly firm. Drain and season lightly with salt.
2. Combine drained rice and par-cooked lentils in a saucepan over medium-high heat with 1 tablespoon oil, salt, pepper, and coriander. Stir for 3 minutes.
3. Add warm water to cover mixture by about 1 ½ inches (approximately 3 cups). Bring to a boil, then cover and cook until water is absorbed and rice and lentils are tender (about 20 minutes). Let sit covered for 5 minutes before serving.

Cook the Pasta

1. Boil elbow pasta in salted water with a little oil until al dente. Drain and set aside.

Prepare the Chickpeas

1. Warm the rinsed and drained chickpeas briefly in the microwave before serving.

Assemble Koshari

1. Layer rice and lentils, pasta, chickpeas, and crispy onions. Serve with tomato sauce on top or on the side.

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Why You’ll Love This Recipe

• Traditional Egyptian street food with layers of rice, lentils, pasta, and chickpeas.
• Crispy onions and tangy tomato sauce add bold flavor and texture.
• Vegetarian-friendly, hearty, and filling.
• Perfect for family meals, meal prep, or sharing with guests.

Tips

• Crispy onions: Cook slowly to avoid burning and ensure maximum crunch.
• Par-cook lentils: Prevents mushy texture when combined with rice.
• Layer carefully: Helps keep pasta and rice separate and maintains texture.
• Keep sauce warm: Serve immediately for best flavor contrast.

Variations and Substitutions

• Protein addition: Add spiced ground beef or lamb for a non-vegetarian version.
• Rice alternatives: Use basmati or long-grain rice for a different texture.
• Spice adjustments: Add cayenne or smoked paprika for more heat.
• Oil-free crispy onions: Bake thin onion slices in the oven for a healthier version.

FAQs

Can Koshari be made ahead?
Yes, prepare the components separately and assemble just before serving to maintain texture.

How long does it keep?
Store in airtight containers in the fridge for up to 3 days. Reheat gently before serving.

Can I freeze Koshari?
Yes, freeze the rice-lentil mixture and tomato sauce separately. Avoid freezing pasta and crispy onions—they are best fresh.

Serving Suggestions

• Serve with extra tomato sauce drizzled on top.
• Add hot sauce for an extra kick.
• Pair with a fresh cucumber and tomato salad for a refreshing contrast.
• Garnish with additional crispy onions and chopped parsley for color and crunch.