Koshari (also spelled koshary or kushari) is Egypt’s beloved street food: a hearty, carb-on-carb bowl of rice, lentils, macaroni, and chickpeas, all tangled in a spiced tomato sauce and crowned with crispy fried onions. It’s cheap, filling, and utterly satisfying—the kind of dish that turns humble pantry staples into something crave-worthy. This recipe builds each layer separately so every component keeps its texture, then lets you mix them together at the table, just like the carts in Cairo do.
Ingredients
- For the crispy onions: 2 large onions, thinly sliced into rings, 1/2 cup (60 g) all-purpose flour, 1/2 teaspoon salt, vegetable oil for frying
- For the lentils and rice: 1 cup (200 g) brown lentils, rinsed, 1 cup (200 g) short-grain rice (or Egyptian rice), rinsed until water runs clear, 1/2 cup (100 g) elbow macaroni, 2 tablespoons vegetable oil, 1 teaspoon ground cumin, 1/2 teaspoon salt
- For the tomato sauce: 2 tablespoons vegetable oil, 1 large onion, finely chopped, 4 cloves garlic, minced, 2 cups (480 ml) tomato puree (or crushed tomatoes), 1 tablespoon white vinegar, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon chili flakes (optional), salt and black pepper to taste
- For the chickpeas: 1 can (15 oz / 425 g) chickpeas, drained and rinsed, 1/2 teaspoon ground cumin, pinch of salt
- For serving: 1/4 cup (60 ml) white vinegar mixed with 1/2 teaspoon ground cumin (optional), extra crispy onions
Instructions
- Fry the onions: Toss the sliced onions with flour and salt in a bowl. Heat about 1/2 inch (1 cm) of vegetable oil in a deep skillet over medium-high heat until shimmering. Fry the onions in batches until deep golden brown and crispy, about 5–7 minutes per batch. Drain on paper towels and set aside. Reserve 2 tablespoons of the frying oil for the sauce.
- Cook the lentils: Place the lentils in a medium saucepan and cover with 2 cups (480 ml) water. Bring to a boil, then reduce heat to low, cover, and simmer until just tender but not mushy, about 20–25 minutes. Drain and set aside.
- Cook the rice: In a separate pot, heat 2 tablespoons oil over medium heat. Add the rinsed rice and stir for 1 minute. Add 1 3/4 cups (420 ml) water, cumin, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente (usually 8–10 minutes). Drain and set aside.
- Make the tomato sauce: In a large saucepan, heat the reserved 2 tablespoons frying oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the tomato puree, vinegar, cumin, coriander, chili flakes (if using), and salt and pepper. Simmer over low heat for 10–15 minutes, stirring occasionally, until thickened slightly. Keep warm.
- Warm the chickpeas: In a small saucepan, combine the chickpeas, cumin, and a pinch of salt. Add 1/4 cup (60 ml) water and warm over medium heat for 5 minutes. Drain before serving.
- Assemble: On a large serving platter or in individual bowls, layer the rice, lentils, and macaroni. Spoon the tomato sauce generously over the top. Add the chickpeas and sprinkle with the crispy onions. Serve immediately, with the vinegar-cumin mixture on the side for those who want a tangy kick.
Tips
- Don’t overcook the lentils: They should hold their shape, not turn to paste. Start checking at 15 minutes; different brands cook at different rates. If they’re too soft, the whole dish turns mushy.
- Make crispy onions ahead: They can be fried up to 2 days in advance and stored in an airtight container at room temperature. Re-crisp them in a dry skillet over medium heat for 2 minutes if they lose their crunch.
- Adjust the heat: The chili flakes are optional—add them to the sauce if you like a kick, or serve the sauce mild and pass a hot sauce at the table.
- Use canned chickpeas for speed: Dried chickpeas need overnight soaking and 1–2 hours of cooking; canned ones are perfectly fine and save time. Rinse them well to reduce sodium.
Serving Suggestions
Koshari is a complete meal on its own, but it pairs well with a simple cucumber and tomato salad dressed with lemon and olive oil. For a more substantial spread, serve alongside grilled chicken or kofta. In Egypt, it’s often eaten with a side of pickled vegetables (torshi) and a sprinkle of ground cumin on top.
Variations
- Add vermicelli: Many versions include broken vermicelli noodles toasted in oil before adding the rice—use 1/4 cup (30 g) broken vermicelli and toast it with the rice in step 3.
- Spicy tomato sauce: Stir in 1 tablespoon of harissa or sriracha to the sauce for a fiery version.
- Make it vegan: It already is—koshari is naturally vegan. Just ensure your pasta is egg-free (most dried pasta is).
- Swap the pasta: Use ditalini, small shells, or even broken spaghetti if you don’t have elbow macaroni.
Storage and Reheating
Store the components separately in airtight containers in the refrigerator for up to 4 days. The rice and lentils can be combined, but keep the sauce, chickpeas, and crispy onions separate to prevent sogginess. To reheat, place the rice-lentil-macaroni mixture in a microwave-safe bowl, cover with a damp paper towel, and microwave in 1-minute intervals until hot. The sauce can be reheated in a saucepan over medium heat. Crispy onions are best reheated in a dry skillet over medium heat for 2–3 minutes to restore crunch. The assembled dish does not freeze well because the pasta and rice become mushy.
Frequently Asked Questions
Can I use green lentils instead of brown? Yes, but green lentils hold their shape even better and take slightly longer to cook (about 30 minutes). Red lentils will disintegrate and are not recommended for koshari.
What if I don’t have short-grain rice? Use any long-grain rice like basmati or jasmine. Adjust the water ratio to 1 1/2 cups (360 ml) water per 1 cup (200 g) long-grain rice, and cook for 12–15 minutes.
Can I make koshari in advance? Yes, but keep the components separate. The rice, lentils, macaroni, and sauce can be made a day ahead and refrigerated. Assemble just before serving. The crispy onions are best made fresh, but they can be made 2 days ahead and stored airtight.
Is koshari gluten-free? No, because of the macaroni. To make it gluten-free, use gluten-free pasta (like rice or corn-based) and ensure your tomato puree and spices are certified gluten-free.
Why is my tomato sauce bitter? Overcooking the garlic can make it bitter. Add the garlic after the onion is soft, and cook for only 1 minute before adding the tomato puree. Also, use a good-quality tomato puree—some cheap brands have a metallic taste.
Can I skip the fried onions? You can, but they add essential crunch and sweetness. If you’re short on time, use store-bought fried onions (the kind used for green bean casserole), but they are not as flavorful.
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