Koshari (also spelled kushari or kosheri) is Egypt’s beloved national street food: a hearty, carb-on-carb layering of rice, lentils, macaroni, and chickpeas, all crowned with a spicy tomato sauce, crispy fried onions, and a tangy garlic-vinegar sauce. It’s satisfying, budget-friendly, and naturally vegan, making it a perfect one-pot-meal that feeds a crowd. The magic is in the contrasting textures and the bold, zesty flavors that come together in every spoonful.
Ingredients
- For the koshari base:
- 1 cup (200 g) brown or green lentils, rinsed
- 1 cup (200 g) short-grain rice (or Egyptian rice), rinsed
- 1 cup (100 g) elbow macaroni (or ditalini)
- 1 cup (170 g) canned chickpeas, drained and rinsed (or ½ cup dry, soaked overnight and boiled until tender)
- 4 tbsp (60 ml) vegetable oil, divided
- 1 large onion, thinly sliced into rings
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 3 cups (710 ml) water or vegetable broth
- For the tomato sauce:
- 2 tbsp (30 ml) vegetable oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 tbsp (30 ml) white vinegar
- 1 tsp ground cumin
- ½ tsp chili flakes (or to taste)
- Salt to taste
- For the garlic vinegar sauce (optional but traditional):
- 4 cloves garlic, minced
- ½ cup (120 ml) white vinegar
- ½ tsp salt
- Pinch of ground cumin
Instructions
- Prepare the lentils: In a medium saucepan, combine the rinsed lentils with 2 cups (475 ml) of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes, until lentils are tender but not mushy. Drain any excess water and set aside.
- Cook the rice: In a separate pot, heat 1 tbsp (15 ml) of oil over medium heat. Add the rinsed rice and stir for 1–2 minutes until lightly toasted. Add 1½ cups (355 ml) water and ½ tsp salt. Bring to a boil, then reduce heat to low, cover, and cook for 15–18 minutes, until rice is tender and liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Cook the macaroni: In a large pot of salted boiling water, cook the macaroni according to package instructions until al dente (usually 8–10 minutes). Drain and toss with 1 tsp of oil to prevent sticking.
- Fry the onions: While the grains cook, heat the remaining 3 tbsp (45 ml) of oil in a large skillet over medium-high heat. Add the sliced onions and cook, stirring occasionally, for 10–12 minutes, until deep golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined plate. Reserve the oil in the skillet for the tomato sauce.
- Make the tomato sauce: In the same skillet with the reserved oil, add the chopped onion and cook over medium heat for 5–6 minutes until soft. Add the minced garlic and cook for 1 minute until fragrant. Stir in the crushed tomatoes, vinegar, cumin, chili flakes, and salt. Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until thickened. Keep warm.
- Make the garlic vinegar sauce: In a small bowl, combine the minced garlic, vinegar, salt, and cumin. Stir well and let sit for at least 10 minutes to mellow the garlic.
- Assemble the koshari: In a large serving dish, layer the cooked lentils, rice, and macaroni. Gently mix them together with a fork. Top with the chickpeas and fried onions. Serve the tomato sauce and garlic vinegar sauce on the side for each person to add as they like.
Tips
- Don’t overcook the lentils: They should hold their shape but be tender. Overcooked lentils turn to mush and make the koshari pasty. Start checking at 20 minutes.
- Use day-old rice or pasta if you have it: Freshly cooked grains work, but slightly dried ones hold up better when mixed with the sauces. If using fresh, make sure they are well-drained and not sticky.
- Adjust the heat: The chili flakes in the tomato sauce are traditional, but you can reduce or omit them for a milder version. The garlic vinegar sauce adds a sharp tang—use it sparingly if you’re not used to strong vinegar.
- Make it ahead: The components can be cooked a day in advance and refrigerated separately. Assemble and reheat when ready to serve.
Serving Suggestions
Koshari is typically served as a complete meal on its own, but it pairs well with a simple cucumber-tomato salad dressed with lemon and olive oil. For a heartier spread, add a side of pickled vegetables or a bowl of plain yogurt to balance the acidity. It’s also excellent with a sprinkle of fresh parsley or cilantro on top.
Variations
- Add protein: Some versions include fried or grilled chicken, or a dollop of plain yogurt on top. For a non-vegan twist, top with a fried egg.
- Swap the grains: Use brown rice or quinoa instead of white rice for extra fiber. Or replace the macaroni with any short pasta you have on hand.
- Spicy version: Add a chopped fresh chili (like serrano or bird’s eye) to the tomato sauce, or serve with a side of hot sauce (like shatta) for extra heat.
- Gluten-free: Use gluten-free pasta and ensure your spices are certified gluten-free. The rest of the dish is naturally gluten-free.
Storage and Reheating
Store leftover koshari in an airtight container in the refrigerator for up to 4 days. Keep the sauces separate from the grain mixture to prevent sogginess. To reheat, place the grain mixture in a microwave-safe dish with a splash of water, cover, and microwave in 1-minute intervals until hot. Or reheat in a skillet over medium heat with a little oil. The tomato sauce can be reheated separately. The fried onions will lose their crunch—refresh them in a dry skillet over medium heat for 2–3 minutes, or leave them soft (still tasty).
Frequently Asked Questions
Can I use red lentils instead of brown or green? Red lentils cook much faster and break down completely, turning mushy. If you only have red lentils, reduce the cooking time to 10–12 minutes and expect a softer texture. The dish will still taste good but won’t have the same distinct lentil bites.
Is koshari gluten-free? Not as written, because of the macaroni. To make it gluten-free, use a gluten-free pasta (like rice or corn-based) and check that your spices are certified gluten-free. The rest of the ingredients are naturally gluten-free.
Can I make koshari in a pressure cooker or Instant Pot? Yes. Sauté the onions in the Instant Pot, then add the lentils, rice, macaroni, and 3 cups (710 ml) water. Cook on high pressure for 8 minutes with a quick release. The texture will be softer, but it’s a quick weeknight hack. Stir in the chickpeas after cooking.
Why is my tomato sauce too acidic? The vinegar and tomatoes can be sharp. Balance it by adding a pinch of sugar or a grated carrot while simmering. You can also reduce the amount of vinegar in the sauce and let the garlic vinegar sauce provide the tang.
What is the best onion for frying? Yellow or white onions are ideal because they crisp up well. Avoid sweet onions like Vidalia, which contain more moisture and won’t get as crispy. Slice them thinly and evenly for even cooking.
Can I freeze koshari? Yes, but the texture will change. Freeze the grain-lentil mixture and the tomato sauce separately in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat as directed. The fried onions don’t freeze well—make fresh ones when serving.
Related
- Better Goods French Toast Sticks Recipe
- Betty’s Mince Pies: Classic British Recipe
- Couscous Dressing Options: A Lemon Herb Recipe
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).