Koshari (Egyptian Rice with Pasta and Lentils)
Koshari is a beloved Egyptian street food that brings together a delightful combination of flavors and textures. It is a hearty and satisfying vegetarian dish made with a mixture of rice, lentils, pasta, and a flavorful tomato sauce, topped with crispy fried onions. Koshari is a true culinary gem of Egypt and is enjoyed by locals and visitors alike.
- Prep
- 20 min
- Cook
- 47 min
- Total
- 1 hr 7 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Saucepan
Equipment
Pot
Equipment
Skillet
Equipment
Colander
Equipment
Wooden spoon or spatula
Equipment
Knife
Equipment
Cutting board
Equipment
Serving dish
Equipment
Paper towels
Procedure
In a saucepan, cook the rice according to the package instructions until it is tender and fluffy. Once cooked, set the rice aside.
Procedure
In a separate pot, cook the lentils in boiling water until they are tender but not mushy. Drain the lentils in a colander and set them aside.
Procedure
Cook the small macaroni or short pasta in a pot of salted boiling water until it is al dente. Drain the pasta in a colander and set it aside.
Procedure
In a skillet, heat the vegetable oil over medium heat. Add the thinly sliced onion and sauté until it turns golden brown and crispy. Remove the fried onions from the skillet and set them aside on a paper towel to drain excess oil.
Procedure
In the same skillet, add the minced garlic and sauté for a minute until fragrant.
Procedure
Add the chopped tomatoes, tomato paste, ground cumin, ground cinnamon, salt, black pepper, and chili powder (if using) to the skillet. Stir well to combine the ingredients.
Procedure
Simmer the tomato sauce over low heat for about 10–15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Procedure
To serve, layer the cooked rice, lentils, and pasta in a serving dish. Drizzle the tomato sauce generously over the top.
Procedure
Garnish with the crispy fried onions and freshly chopped parsley or cilantro.
Procedure
Serve the koshari hot and enjoy the harmonious blend of flavors and textures.
Photo: Dina Said · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 19 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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