Egyptian Koshari: A Classic Egyptian Dish

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Published: 2/27/2023

Updated: 1/19/2025

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Each bite of Egyptian Koshari is a perfect harmony of rice, pasta, lentils, and chickpeas, all smothered in a tangy tomato sauce. It’s a comforting and hearty dish that’s simply impossible to resist!

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Type of Cuisine:

Middle Eastern

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Prep Time: 45 minutes.

Cook Time: 1 hour

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How Many Servings?

about 8 servings

Table of Contents

Egyptian Koshari is a classic Egyptian dish that captures the heart of Egyptian cuisine with its comforting flavors and rich history. This beloved dish has been enjoyed for generations and remains a staple at family gatherings and feasts. Whether you’re new to Middle Eastern cooking or a seasoned enthusiast, Koshari is sure to impress.

At its core, Koshari is a satisfying blend of rice, pasta, lentils, chickpeas, and a medley of bold spices and tangy sauces. Its simplicity and use of everyday ingredients make it a perfect recipe for busy individuals or anyone looking for a hearty, flavorful meal.

I still remember experimenting with my version of this delicious Egyptian dish when I was younger, and I’m thrilled to share my favorite way to prepare Koshari with you. So, gather your ingredients, fire up your stove, and create a comforting and iconic Egyptian meal together!

Tips for the Best Koshari 

Before you start, gather all your ingredients and pre-measure them for a smoother cooking process.

  • Cooking the Lentils: Pay close attention to them and ensure they are neither overcooked nor undercooked to achieve the desired texture and flavor.
  • Season the Pasta: While cooking the pasta, season it generously with salt and pepper to infuse flavor.
  • Crispy Fried Onions: Fry thin onion slices until they turn golden and caramelized. Toss them with flour before frying, making them fluffy and crunchy. Reserve the excess oil for later use.
  • Making Tomato Salsa: Sauté chopped onion in fried onion oil and garlic blend. Add coriander, cumin, salt, and optional spices for extra flavor. Blanch fresh tomatoes, blend, and cook the mixture until thickened, adding sugar and vinegar to balance the sweetness. Canned tomatoes are a time-saving alternative.
  • Rice and lentil Mix: Wash and sauté the lentils with cumin, coriander, and salt for 8 minutes. Add the rice and simmer for 20 minutes. In a separate step, caramelize the vermicelli noodles in flavored onion oil and Ghee or butter.
  • Boil Pasta: Cook pasta according to package instructions until al dente, then drain and set aside.
  • Prepare Garbanzo Beans: If using canned garbanzo beans, drain, rinse, and season with salt and flavored onion oil.

Serving Suggestions and Meal Prep

Koshari is a versatile dish that can be enjoyed in various ways, whether serving it for a family meal or preparing it for meal prep. Here are some serving suggestions and tips to make the most of your Koshari experience:

  • Koshari Buffet: Create a Koshari buffet for gatherings, letting guests customize their bowls.
  • Pair with Salads: Serve with fattoush or spinach salad for a refreshing combination.
  • Ideal for Meal Prep: Prep and store components separately for quick, homemade Koshari anytime.
  • Side Dish Inspiration: Use Koshari as a side dish alongside falafel, kebabs, or stuffed grape leaves.
  • Enjoy Leftovers: Leftover Koshari stores well and makes convenient, delicious meals.

Egyptian Koshari’s adaptability makes it perfect for various dining occasions and meal prep needs.

How to Make Egyptian Koshari: A Classic Egyptian Dish
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Preparation

1.
How to Make Koshari?
Start by making crispy, caramelized onions. Coat the sliced onions lightly in flour, then deep-fry them in batches until golden brown and crunchy. Place them on a paper towel to absorb excess oil and keep them crisp. These will add amazing flavor and texture to your Koshari.
Mark as complete
2.
How to Make Koshari?
Add two tablespoons of the oil used to fry the onions in a medium-sized pot over medium-high heat. Sauté for 2 minutes, then add two tablespoons of minced garlic, one tablespoon of tomato paste, and one tablespoon of harissa. Season with salt, pepper, and one tablespoon each of coriander and cumin. Stir until everything is well incorporated and fragrant.
Mark as complete
3.
How to Make Koshari?
Add the tomato sauce and 2 cups of water to the pot. Bring the diluted sauce to a boil, then stir in one tablespoon of sugar and one tablespoon of vinegar. Lower the heat and let the sauce simmer for 30 minutes or until it thickens to your desired consistency.
Mark as complete
4.
How to Make Koshari?
In a medium pot over high heat, heat 2 tablespoons of onion oil and 1 tablespoon of ghee. Add the vermicelli and sauté, stirring continuously, until it caramelizes and turns golden brown, about 5 minutes. Be sure to keep mixing to prevent it from burning.
Mark as complete
5.
How to Make Koshari?
Add the lentils to the pot, followed by 1 tablespoon of coriander, ½ tablespoon of cumin, and a pinch of salt and pepper for flavor. Slowly pour in 4 cups of warm water, stirring to combine. Bring the mixture to a boil, then lower the heat to medium and cook for about 8 minutes or until the lentils are slightly softened. Stir in your rice blend, reduce the heat to low, and let it simmer gently for another 20 minutes. While the rice and lentils are cooking, prepare your pasta and garbanzo beans.
Mark as complete
6.
How to Make Koshari?
Cook the pasta according to the package instructions and set it aside. To keep the pasta from drying out or becoming sticky, reserve a bit of pasta water under the plate to keep it moist for an easy warm-up later. For the garbanzo beans, rinse them thoroughly a few times, then strain and set them aside in a bowl.
Mark as complete
7.
A delectable plate of Egyptian Koshari surrounded by various side dishes.
Now it’s time to assemble your delicious Egyptian Koshari! Start by layering your bowl with generous scoops of lentil rice vermicelli, followed by the cooked pasta and garbanzo beans. Top it off with the flavorful tomato sauce, crispy fried onions, and a sprinkle of fresh chopped Italian parsley. Perfect for sharing with family and friends or enjoying a cozy night in.
Dig in and savor every bite!
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
3 large onions (sliced thin)
3 tablespoons flour
2 cups vegetable oil
2 tablespoons fried onion oil
1 small onion (chopped)
4 cloves garlic
1 tablespoon tomato paste
1 tablespoon harissa
1 tablespoon coriander
½ tablespoon cumin
Salt and pepper to taste
3 lbs fresh tomatoes blanched/ skin removed and blended into a sauce (or you can use 2/ 28 oz cans of tomato sauce)
2 cups water
1 tablespoon sugar
2 tablespoons vinegar
Preparing the Lentil, Rice, and Vermicelli Base
2 tablespoons onion oil
1 tablespoon ghee
1 cup brown lentils (that have been soaked for 2 hours)
2 cups medium rice grain (washed and soaked for 15 minutes in warm water)
2 cups vermicelli
1 tablespoon coriander
½ tablespoon cumin
½ tablespoon salt
Extra Ingredients
8 oz Ditalini Pasta
16 oz can Garbanzo beans

Preparation

1
Start by making crispy, caramelized onions. Coat the sliced onions lightly in flour, then deep-fry them in batches until golden brown and crunchy. Place them on a paper towel to absorb excess oil and keep them crisp. These will add amazing flavor and texture to your Koshari.
2
Add two tablespoons of the oil used to fry the onions in a medium-sized pot over medium-high heat. Sauté for 2 minutes, then add two tablespoons of minced garlic, one tablespoon of tomato paste, and one tablespoon of harissa. Season with salt, pepper, and one tablespoon each of coriander and cumin. Stir until everything is well incorporated and fragrant.
3
Add the tomato sauce and 2 cups of water to the pot. Bring the diluted sauce to a boil, then stir in one tablespoon of sugar and one tablespoon of vinegar. Lower the heat and let the sauce simmer for 30 minutes or until it thickens to your desired consistency.
4
In a medium pot over high heat, heat 2 tablespoons of onion oil and 1 tablespoon of ghee. Add the vermicelli and sauté, stirring continuously, until it caramelizes and turns golden brown, about 5 minutes. Be sure to keep mixing to prevent it from burning.
5
Add the lentils to the pot, followed by 1 tablespoon of coriander, ½ tablespoon of cumin, and a pinch of salt and pepper for flavor. Slowly pour in 4 cups of warm water, stirring to combine. Bring the mixture to a boil, then lower the heat to medium and cook for about 8 minutes or until the lentils are slightly softened. Stir in your rice blend, reduce the heat to low, and let it simmer gently for another 20 minutes. While the rice and lentils are cooking, prepare your pasta and garbanzo beans.
6
Cook the pasta according to the package instructions and set it aside. To keep the pasta from drying out or becoming sticky, reserve a bit of pasta water under the plate to keep it moist for an easy warm-up later. For the garbanzo beans, rinse them thoroughly a few times, then strain and set them aside in a bowl.
7
Now it’s time to assemble your delicious Egyptian Koshari! Start by layering your bowl with generous scoops of lentil rice vermicelli, followed by the cooked pasta and garbanzo beans. Top it off with the flavorful tomato sauce, crispy fried onions, and a sprinkle of fresh chopped Italian parsley. Perfect for sharing with family and friends or enjoying a cozy night in. Dig in and savor every bite!

Recipe Tips & Suggestions

Storing:

Koshari can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool down to room temperature before storing it to prevent moisture buildup.

Reheating:

To reheat Koshari, you can either use a microwave or a stovetop. If using a microwave, cover the dish with a microwave-safe lid or plastic wrap and heat on high for 2-3 minutes, stirring occasionally. If using a stovetop, transfer the Koshari to a saucepan and add a splash of water or broth to loosen it up. Heat it over medium-low heat, stirring occasionally, until heated through.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

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By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

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