Koshari is Egypt’s beloved street-food staple: a hearty, carb-on-carb bowl of rice, lentils, chickpeas, and macaroni, crowned with a spiced tomato sauce and crispy fried onions. This version adds a fragrant twist with a za’atar and sesame drizzle, which brings a nutty, herby brightness that cuts through the rich, savory layers. It’s a one-pot-wonder that’s both budget-friendly and deeply satisfying, perfect for a weeknight dinner or a crowd-pleasing feast.
Ingredients
- 1 cup (200 g) brown lentils, rinsed
- 1 cup (190 g) long-grain rice, rinsed
- 1 cup (100 g) elbow macaroni or ditalini
- 1 cup (150 g) chickpeas, cooked (canned, drained and rinsed)
- 2 large onions, thinly sliced
- 1/4 cup (60 ml) vegetable oil, for frying onions
- For the tomato sauce:
- 2 cups (480 ml) tomato puree (or crushed tomatoes)
- 2 cloves garlic, minced
- 2 tablespoons (30 ml) white vinegar
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili flakes (optional)
- Salt and black pepper to taste
- For the za’atar sesame drizzle:
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tablespoons za’atar spice blend
- 1 tablespoon toasted sesame seeds
- 1 tablespoon lemon juice
Instructions
- Cook the lentils: In a medium saucepan, combine the lentils with 3 cups (720 ml) water and a pinch of salt. 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, combine the rice with 2 cups (480 ml) water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15–18 minutes, until the rice is fluffy and all liquid is absorbed. Remove from heat and keep covered.
- 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 (about 8–10 minutes). Drain and set aside.
- Fry the onions: In a large skillet, heat the vegetable oil over medium-high heat. Add the sliced onions and cook, stirring occasionally, for 10–15 minutes, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Reserve the oil for later (you’ll use it in the sauce).
- Make the tomato sauce: In the same skillet with the reserved oil (about 2 tablespoons), add the minced garlic and sauté for 1 minute until fragrant. Add the tomato puree, vinegar, cumin, coriander, chili flakes (if using), salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened. Adjust seasoning to taste.
- Prepare the za’atar drizzle: In a small bowl, whisk together the olive oil, za’atar, sesame seeds, and lemon juice. Set aside.
- Assemble the koshari: On a large serving platter or in individual bowls, layer the cooked rice, lentils, and macaroni. Top with the chickpeas, then pour the tomato sauce generously over the top.
- Finish and serve: Drizzle the za’atar sesame mixture over the top, and sprinkle with the crispy fried onions. Serve immediately, with extra sauce on the side if desired.
Tips
- Substitutions: If you can’t find za’atar, mix 1 tablespoon dried thyme, 1 tablespoon toasted sesame seeds, 1 teaspoon sumac, and a pinch of salt. For a gluten-free version, replace the macaroni with gluten-free pasta or extra rice.
- Don’t overcook the lentils: They should hold their shape but be tender. Overcooking turns them to mush and makes the dish pasty.
- Make ahead: You can cook all components a day ahead and refrigerate separately. The sauce and onions can be made 2 days ahead.
- Common mistake: Adding the tomato sauce to the hot rice and lentils too early can make them soggy. Keep the sauce separate until just before serving.
Serving Suggestions
Serve koshari as a main dish with a simple side of cucumber and tomato salad dressed with lemon and olive oil. It also pairs well with a dollop of plain yogurt or a sprinkle of fresh parsley. For a heartier meal, add a side of grilled chicken or lamb kofta.
Variations
- Spicy: Add a chopped fresh chili to the tomato sauce or a drizzle of hot sauce (like shatta) on top.
- Vegan/Vegetarian: This recipe is already vegan, but you can add more vegetables like sautéed bell peppers or zucchini.
- Grain swap: Replace the white rice with brown rice or bulgur for a nuttier flavor and more fiber.
- Extra protein: Top with a fried egg or crumbled feta cheese for a richer version.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the sauce, onions, and za’atar drizzle separate from the rice/lentil/macaroni mixture to prevent sogginess. To reheat, place the base in a microwave-safe dish, cover with a damp paper towel, and microwave in 1-minute intervals until hot. Alternatively, reheat in a skillet with a splash of water over medium heat. The crispy onions will lose their crunch; re-crisp them in a dry skillet for 2 minutes if desired. Freeze the base (without sauce) for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use red lentils instead of brown? Yes, but red lentils cook much faster (about 10 minutes) and become softer. Adjust the cooking time and be careful not to overcook them, as they can turn to mush.
What is za’atar and where can I find it? Za’atar is a Middle Eastern spice blend typically made from thyme, oregano, sesame seeds, sumac, and salt. It’s available in most grocery stores in the international aisle or online. If you can’t find it, use the substitution in the Tips section.
Can I make this in a slow cooker or Instant Pot? Yes, but it’s not recommended as the components cook at different times. It’s easier to cook them separately on the stovetop for the best texture.
Is koshari traditionally served with anything else? In Egypt, it’s often served with a side of pickles and a sprinkle of ground cumin. Some also add a drizzle of garlic vinegar (toum) for extra zing.
Can I skip the fried onions? You can, but they add a crucial crunchy texture and sweetness. If you want a lighter version, try baking the onions with a little oil at 400°F (200°C) for 20 minutes until crispy.
How do I prevent the rice from sticking? Make sure to rinse the rice thoroughly before cooking to remove excess starch. Also, let the rice rest for 5 minutes after cooking, then fluff with a fork.
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