Egyptian Food with Rice: Classic Koshari Recipe Guide

Egyptian koshari is a hearty dish of rice, lentils, pasta, and chickpeas topped with spiced tomato sauce and crisp onions. It is a much-loved Egyptian street food, and this home-style version brings its separate components together in one satisfying bowl, with a tangy garlic-vinegar sauce on the side.

Ingredients

1 large yellow onion (about 250 g), thinly sliced
⅓ cup (80 ml) neutral oil, for frying the onions
1 tablespoon (8 g) all-purpose flour, optional, for lightly coating the onions
¾ cup (150 g) brown lentils, rinsed and picked over
1 cup (190 g) Egyptian short-grain rice or medium-grain rice, rinsed and drained
⅓ cup (35 g) broken vermicelli noodles
2 tablespoons (30 ml) neutral oil or olive oil, for the rice
1½ cups (355 ml) water, for the rice
1 teaspoon (6 g) fine salt for the rice, plus more to taste
1 cup (100 g) elbow macaroni or small pasta
1 can (15 oz / 425 g) chickpeas, drained and rinsed
1 tablespoon (15 ml) olive oil, for the tomato sauce
4 garlic cloves (about 12 g), finely chopped
1 can (14.5 oz / 411 g) crushed tomatoes
½ cup (120 ml) water
1 teaspoon (2 g) ground cumin
½ teaspoon (1 g) ground coriander
¼ teaspoon (0.5 g) red pepper flakes, or to taste
1 tablespoon (15 ml) white vinegar, for the tomato sauce
1 tablespoon (15 ml) white vinegar, for the garlic-vinegar sauce
2 tablespoons (30 ml) water, for the garlic-vinegar sauce
2 garlic cloves (about 6 g), finely grated or crushed, for the garlic-vinegar sauce
¼ teaspoon (0.5 g) ground cumin, for the garlic-vinegar sauce
½ teaspoon (3 g) fine salt, divided between the lentils and sauce, plus black pepper to taste

Instructions

Get everything ready. Rinse the lentils and rice separately, and drain them well. Slice the onion thinly and chop the garlic. Set out two saucepans, a pot for the pasta, and a wide skillet or saucepan for the onions. Measure the rice water and sauce ingredients before you start cooking; this makes it easier to finish the components at roughly the same time.
Cook the lentils. Put the lentils in a saucepan with 4 cups (950 ml) water and ¼ teaspoon (1.5 g) salt. Bring to a boil, then lower the heat and simmer uncovered for about 18–20 minutes. Check a few lentils: they should be tender but still hold their shape. Drain them promptly so they do not keep softening in the hot water, and set aside. If they are still firm, simmer for another 2–3 minutes and check again.
Fry the onions. While the lentils simmer, heat the frying oil in a wide, heavy pan over medium heat. If using flour, toss the sliced onion with it lightly and shake off any excess. Fry the onion in batches so the slices have room to cook, stirring now and then, for about 20–25 minutes, until deep golden and crisp. Keep the heat moderate: onions can go from golden to burnt quickly, especially near the end. Lift them out with a slotted spoon onto a paper-towel-lined plate and sprinkle with a little salt. Save a teaspoon of the frying oil for the rice if you like, and discard or strain the rest once cool.
Make the tomato sauce. In a clean saucepan, warm 1 tablespoon (15 ml) olive oil over medium heat. Add 2 of the chopped garlic cloves and stir for about 30 seconds, just until fragrant; do not let the garlic brown. Stir in the crushed tomatoes, ½ cup (120 ml) water, cumin, coriander, red pepper flakes, ¼ teaspoon (1.5 g) salt, and the tablespoon of vinegar. Bring the sauce to a gentle simmer and cook uncovered for 18–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust the salt, pepper, or chili. It should be savory and tangy, not so thick that it cannot be spooned over the rice.
Cook the rice and vermicelli. When the lentils are drained, heat 2 tablespoons (30 ml) oil in a medium saucepan over medium heat. Add the vermicelli and stir for 2–3 minutes until evenly golden; watch closely because it darkens fast. Add the drained rice and stir for about 1 minute to coat the grains. Pour in 1½ cups (355 ml) water and 1 teaspoon (6 g) salt. Bring to a boil, give it one gentle stir, then cover and turn the heat to low. Cook for 12–15 minutes, until the water is absorbed and the rice is tender. Remove from the heat and leave covered for 10 minutes, then fluff gently with a fork. If your rice is still firm, add 1–2 tablespoons (15–30 ml) hot water, cover, and cook on low for a few more minutes.
Boil the pasta and warm the chickpeas. Cook the macaroni in a pot of salted boiling water according to its package directions, usually 8–10 minutes, until tender but not mushy. Drain well. In a small pan or microwave-safe bowl, warm the drained chickpeas with 2 tablespoons (30 ml) water for 3–5 minutes; they only need to be hot, not simmered for long. Drain any excess water.
Mix the garlic-vinegar sauce. Stir together the remaining 2 garlic cloves, 1 tablespoon (15 ml) vinegar, 2 tablespoons (30 ml) water, ¼ teaspoon cumin, and a pinch of salt. Let it stand while you assemble the bowls so the sharp garlic flavor mellows slightly. This punchy sauce is served separately, allowing everyone to add as much as they like.
Assemble and serve. For individual bowls, spoon in rice, lentils, and macaroni, then add chickpeas and tomato sauce. Finish with a generous scattering of crisp onions and offer the garlic-vinegar sauce at the table. For a family-style platter, layer the rice, lentils, and pasta, then arrange chickpeas, sauce, and onions on top. Keep some onions aside until serving so they stay crisp.

Tips

Rinse and drain the grains. Rinsing removes excess surface starch that can make rice sticky. Drain it thoroughly before adding it to the toasted vermicelli; excess rinse water can throw off the rice-to-water ratio.
Fry onions patiently. A crowded pan traps steam and softens the slices, so cook in batches if needed. The onions will continue to darken a little after they leave the oil, so remove them when they are deep golden rather than very dark brown.
Choose a practical rice substitute. Egyptian short-grain rice is traditional for this style of koshari. Medium-grain rice is a useful substitute; long-grain rice also works, though the grains will be less cohesive. Follow the package’s water guidance if its recommended ratio differs significantly.
Keep the components separate until serving. Layering only the bowls you plan to eat helps the onions stay crisp and makes leftovers easier to store. If the sauce thickens as it sits, stir in a splash of water while reheating.

Serving Suggestions

Koshari is filling enough to serve as a main dish. Put the hot components and sauces on the table separately so people can choose their preferred ratio of rice, lentils, pasta, chickpeas, and tomato sauce. A crisp green salad, sliced cucumber and tomato, or lightly dressed cabbage adds a cool, fresh contrast to the warm, savory bowl. Pickled vegetables are another good accompaniment, especially if you enjoy a tart bite alongside the garlic-vinegar sauce.

For a more casual meal, serve it family-style in a wide shallow bowl and pass extra sauce and onions around. Add the crisp onions just before eating rather than mixing them through the whole dish. They are an important textural contrast to the soft rice, tender lentils, and sauce.

Variations

Koshari has regional, restaurant, and family variations, so the balance of rice, pasta, lentils, chickpeas, spice, and sauce can differ. For a more traditional Egyptian-style rice texture, use short-grain rice and keep the vermicelli. If vermicelli is unavailable, omit it rather than replacing it with a large amount of pasta; the rice will still cook well, but it will lose that toasted, nutty accent.

Adjust the tomato sauce to suit your table. Add extra red pepper flakes for more heat, or leave them out for a milder version. You can also increase the vinegar in the garlic sauce a teaspoon at a time for a sharper finish. Canned chickpeas make this recipe convenient; cooked dried chickpeas are a good substitute if they are already tender and ready to use. For a gluten-free bowl, use gluten-free pasta and omit the flour used to coat the onions, checking that the other packaged ingredients suit your needs.

If you prefer fewer pots, cook the lentils and rice ahead and make the pasta and sauces closer to serving. The components are intended to be layered, not stirred into one uniform mixture, so preparing them separately also makes it easy to accommodate different preferences at the table.

Storage and Reheating

Refrigerate cooked components within 2 hours of cooking. Store rice, lentils, pasta, chickpeas, and tomato sauce in separate airtight containers for up to 3–4 days. Keep the garlic-vinegar sauce covered in the refrigerator and use it within the same period. Store fried onions in a separate container; they may soften in the refrigerator, but keeping them apart from the sauce prevents them from becoming soggy too soon.

Reheat only the portions you plan to eat. Warm rice, lentils, pasta, and chickpeas in the microwave with a small splash of water, stirring midway, or heat them in a covered saucepan over low heat. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Warm tomato sauce separately until steaming, then assemble the bowls and add onions at the end. Discard food left at room temperature for more than 2 hours; freezing is also an option for the rice, lentils, pasta, and sauce, though the pasta and rice may soften slightly after thawing.

Frequently Asked Questions

Is koshari the same as rice and lentils? Rice and lentils are central to koshari, but the dish also commonly includes pasta, chickpeas, tomato sauce, and crisp fried onions. The combination of textures and the tangy garlic-vinegar sauce make it more layered than a basic rice-and-lentil side dish.

Can I use a different kind of rice? Yes. Egyptian short-grain rice or medium-grain rice gives a tender, slightly cohesive result, while long-grain rice stays more separate. Use the rice-to-water amount recommended for your chosen rice if it differs from the recipe, and check for tenderness before resting it.

Can I make parts of this recipe ahead? Yes. Cook the lentils and tomato sauce up to 3 days ahead, refrigerate them promptly, and reheat them before serving. The onions can also be fried ahead, though they are crispest freshly made. Rice and pasta are best cooked near mealtime for the best texture, but they can be prepared earlier and safely chilled with the other components.

Why did my fried onions turn soft or burn? Soft onions usually mean the pan was crowded, the oil was not hot enough, or the slices were removed before their moisture had cooked off. Burnt onions generally result from excessive heat or leaving them unattended at the end. Fry in batches over medium heat, stir occasionally, and lift out each batch once it is deep golden.

What can I serve instead of the garlic-vinegar sauce? The sauce adds a distinctive sharp, garlicky note, but the bowl is still enjoyable without it. Offer extra tomato sauce or a little vinegar at the table. If raw garlic tastes too strong, reduce the amount or briefly stir it into the hot tomato sauce instead; the flavor will be gentler and less pungent.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).