Egyptian Koshari Recipe: A Taste of Tradition

Jump to Recipe Card
Print PDF Comment

Published: 2/27/2023

Updated: 12/6/2023

This Post May Contain Affiliate Links.

Get
FREE
Recipes!

Get My Favorite Recipe

Each bite, a perfect blend of rice, pasta, lentils, and chickpeas enveloped in a tangy tomato sauce, creates a comforting and hearty culinary experience that’s impossible to resist.

icon

Type of Cuisine:

Middle Eastern

icon

Prep Time: 45 minutes.

Cook Time: 1 hour

icon

How Many Servings?

about 8 servings

Table of Contents

Discover the enchanting world of Egyptian cuisine with our delightful Egyptian Koshari recipe. This traditional Egyptian dish, known for its rich history and remarkable flavors, has been a beloved staple for generations. Whether you’re planning a family gathering or a grand feast, Koshari will captivate your guests’ palates.

Koshari is a testament to the comforting and warming qualities of Egyptian cuisine. It’s a harmonious blend of rice, pasta, lentils, chickpeas, and a unique medley of spices and sauces, gracing Middle Eastern and Mediterranean cookbooks for ages. With easily accessible ingredients and a straightforward preparation process, Koshari is ideal for busy individuals and cooking enthusiasts.

I fondly remember preparing my version of this delectable Egyptian meal when I was younger. I’m excited to share my favorite way to make Koshari with you in this blog post. So, gather your essential ingredients, ready your kitchen, and embark on a culinary journey to savor the goodness of Koshari!

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; ensure they are neither overcooked nor undercooked for 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 & Lentil Mix: Wash and sauté the lentils with cumin, coriander, and salt. Cook for 8 minutes, then add rice and simmer for 20 minutes. Caramelize vermicelli noodles in flavored onion oil and Ghee or butter in a separate step.
  • 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 Recipe: A Taste of Tradition
Jump to Recipe Card

Preparation

1.
How to Make Koshari?
Make crispy and caramelized onions by coating them in flour and deep-frying in batches. This adds depth of flavor and crunch to your dish. Set aside on a paper towel after cooking to absorb excess oil and avoid sogginess
Mark as complete
2.
How to Make Koshari?
In a medium size pot over medium-high heat, add the two tablespoons of oil you used to fry the onion, then sauté for 2 minutes. Add two large tablespoons of minced garlic, one tablespoon of tomato paste, and one tablespoon of harissa mix. Season with salt, pepper, and one tablespoon of coriander and cumin, and mix until incorporated.
Mark as complete
3.
How to Make Koshari?
Add your tomato sauce and 2 cups of water. Bring your diluted sauce to a boil, add one tablespoon of sugar and vinegar, then lower the heat so your sauce can simmer for 30 minutes. Your sauce will be ready when it's thickened.
Mark as complete
4.
How to Make Koshari?
Heat a medium pot over high heat and stir in 2 tablespoons of onion oil with one tablespoon of Ghee. Toss the vermicelli into sauté until it caramelizes, about 5 minutes. Continue to mix so as not to burn.
Mark as complete
5.
How to Make Koshari?
Add lentils followed by spices - one tablespoon coriander, half-tablespoon cumin, salt, and pepper for flavor. Then slowly pour 4 cups of warm water into the mixture before bringing everything to boil on a lower temperature setting (medium). Cook for eight more minutes or until the lentil is slightly softened before stirring in your rice blend; reduce down low, simmer gently for another 20 minutes, and cook Pasta and Garbanzo Beans
Mark as complete
6.
How to Make Koshari?
Cook the pasta as the package directs and keep it aside. I always try to keep them wet by keeping some pasta water underneath the plate for an easy warm-up. That way, it won't dry up and become too sticky. For the garbanzo beans, ensure you've washed them a couple of times before straining them, then keep them in a bowl off to the side.
Mark as complete
7.
A delectable plate of Egyptian Koshari surrounded by various side dishes.
Now, you've created a delicious dish with ease! Layer your bowl with generous scoops of lentil rice vermicelli, followed by cooked pasta and garbanzo beans. Finish it with tomato sauce, fried onions, and fresh chopped Italian parsley. Enjoy any occasion with your family and friends or even a cozy night! Enjoy.
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
To cook Lentils:
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
Make crispy and caramelized onions by coating them in flour and deep-frying in batches. This adds depth of flavor and crunch to your dish. Set aside on a paper towel after cooking to absorb excess oil and avoid sogginess
2
In a medium size pot over medium-high heat, add the two tablespoons of oil you used to fry the onion, then sauté for 2 minutes. Add two large tablespoons of minced garlic, one tablespoon of tomato paste, and one tablespoon of harissa mix. Season with salt, pepper, and one tablespoon of coriander and cumin, and mix until incorporated.
3
Add your tomato sauce and 2 cups of water. Bring your diluted sauce to a boil, add one tablespoon of sugar and vinegar, then lower the heat so your sauce can simmer for 30 minutes. Your sauce will be ready when it's thickened.
4
Heat a medium pot over high heat and stir in 2 tablespoons of onion oil with one tablespoon of Ghee. Toss the vermicelli into sauté until it caramelizes, about 5 minutes. Continue to mix so as not to burn.
5
Add lentils followed by spices - one tablespoon coriander, half-tablespoon cumin, salt, and pepper for flavor. Then slowly pour 4 cups of warm water into the mixture before bringing everything to boil on a lower temperature setting (medium). Cook for eight more minutes or until the lentil is slightly softened before stirring in your rice blend; reduce down low, simmer gently for another 20 minutes, and cook Pasta and Garbanzo Beans
6
Cook the pasta as the package directs and keep it aside. I always try to keep them wet by keeping some pasta water underneath the plate for an easy warm-up. That way, it won't dry up and become too sticky. For the garbanzo beans, ensure you've washed them a couple of times before straining them, then keep them in a bowl off to the side.
7
Now, you've created a delicious dish with ease! Layer your bowl with generous scoops of lentil rice vermicelli, followed by cooked pasta and garbanzo beans. Finish it with tomato sauce, fried onions, and fresh chopped Italian parsley. Enjoy any occasion with your family and friends or even a cozy night! Enjoy.

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.

Print
rana

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.

Never Miss a Recipe

Subscribe to my newsletter for authentic Mediterranean recipes, essential cooking tips, and the latest food news, all delivered directly to your inbox for FREE. Let’s create memorable dishes together!

    You will not receive any spam

    I would love to hear your experience!

    Have you had Koshary before or made this Recipe for your family yet? Love to hear your feedback. Please feel free to leave me a comment below. 

    Leave a Reply

    Your email address will not be published. Required fields are marked *