Layered rice, lentils, pasta, and spiced tomato sauce
Egyptian Koshari
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Servings
6
6 servings
Difficulty
Medium
Cost
Budget
$
Egyptian Koshari
Layered rice, lentils, pasta, and spiced tomato sauce
★4.6(14)
Egypt's beloved street food — a hearty layered bowl of rice, lentils, and macaroni topped with a tangy spiced tomato sauce, garlicky vinegar, and a mountain of crispy fried onions.
15m
Prep Time
45m
Cook Time
60m
Total Time
6
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Koshari is Egypt's national dish and ultimate street food. It is a carb lover's dream — layers of rice, lentils, pasta, and chickpeas united by a spiced tomato sauce and crowned with golden fried onions.
Mediterranean cooking celebrates fresh ingredients, healthy fats, and bold flavors. This recipe embodies that philosophy with ingredients you can find at any grocery store.
Mediterranean cooking celebrates the connection between good food and good living. Egyptian Koshari embodies that spirit with bright, fresh flavors and wholesome ingredients that nourish as much as they satisfy. This recipe proves that eating well does not require complicated techniques — just quality ingredients and a little care.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 cup rice
- 1 cup brown lentils
- 1 cup elbow macaroni
- 1 can (15 oz) crushed tomatoes
- 3 large onions, thinly sliced (for frying)
- 3 tbsp white vinegar with 4 cloves garlic (for dakkah)
Instructions
- 1
Cook lentils in salted water until just tender, about 20 minutes. Drain.
- 2
Cook rice and macaroni separately according to package directions.
- 3
Make tomato sauce: sauté garlic with cumin and chili flakes, add tomatoes, simmer 15 minutes.
- 4
Fry sliced onions in oil until deeply golden and crispy. Drain on paper towels.
- 5
Layer rice, lentils, and pasta in bowls. Top with tomato sauce, garlic vinegar (dakkah), chickpeas, and a heap of crispy onions.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Brown lentilsGreen lentils
Similar hold-their-shape quality needed for this dish
Elbow macaroniDitalini or small shells
Any small pasta shape works
Tips & Storage
Pro Tips
The fried onions are the soul of koshari — make more than you think you need.
Prepare the garlic vinegar (dakkah) by blending raw garlic with white vinegar and a pinch of salt.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store components separately for up to 3 days. Fry onions fresh for best crunch.
Reheating
Microwave layered components and add fresh crispy onions on top.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (0mg) · 6 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates8g
Fat74g
Fiber480mg
Sugar8g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is dakkah?
- A pungent garlic-vinegar sauce drizzled over koshari for sharp, acidic contrast to the starchy layers.
- Can I use different pasta shapes?
- Elbow macaroni is traditional, but ditalini or small shells also work.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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