Authentic Koshari (Egyptian Rice, Lentils & Pasta)

Koshari is the hearty, comforting, naturally vegan national dish of Egypt. It consists of lentils, rice, pasta, chickpeas, a garlicky tomato sauce and a vinegar “dakkah”. The best part is that its topped with crispy fried onions for a delicious crunch. Its a humble dish made with inexpensive pantry staples that most families rely on. And although there are many components, it is easy to make! Let’s walk through every step and learn how to make Koshari.

What is Egyptian Koshari?

Koshari exemplifies the story of colonialism in the Middle East: it is believed to have originated in India, where “khichri”, a dish of rice and lentils, is thought to be the word from which the name ‘Koshari’ was eventually derived. The story goes that the British brought the dish with them to Egypt in the 1800s, the Italians added the pasta when they arrived in the 1940s, and the Egyptians spruced it up with the tangy tomato sauce and fried onions, and with that, this epic dish came to be.

While Koshari is celebrated as typical Egyptian street food, it is eaten in every Egyptian home, and served on the street corners of every Egyptian neighbourhood. It is now widespread and enjoyed by comfort food lovers around the world.

You can think of Koshari as the older, more elaborate cousin of Mujaddara. Mujaddara is a Levantine dish that also has a base of lentils and rice, but it stops there. Egyptian Koshari has more components with the pasta, chickpeas, tomato sauce and vinegar sauce.

Now as you know, I am quite adamant on bringing you the most authentic middle eastern recipes, and that’s why my Egyptian recipe developer Mariam brought this recipe to life. A true Egyptian comfort food from an Egyptian kitchen! When I tested it a couple of times, I gave it the green light because it truly tasted exactly like my favourite local Egyptian restaurant, which I frequent often just for Koshari.

Make this dish to truly experience Egyptian cuisine, which has several dishes that are quite unique. My all time favourite Egyptian dish is Macarona Bechamel, which I highly recommend, along with Egyptian Goulash, which is an easy phyllo meat pie and Molokhia which is a stew.

Ingredient’s You’ll Need to Make This Recipe

While it has many components and takes some time to put together, each part is relatively simple to make, and the result is totally worth the effort. This recipe uses pantry staples that you likely already have or can otherwise source easily and inexpensively. Let’s walk through the ingredients.

For the friend onions:

• Sliced yellow onions. Red onions are not typically used and will not result in a traditional presentation.
• Flour and corn starch to coat the onions and make them crispy.
• Oil for frying. You can use vegetable oil, but I prefer Avocado oil.

For the rice and lentils base:

• Brown or Green lentils. Never use red split lentils as they will become too mushy. Lentils must stay in tact and cook just until soft.
• Calrose rice. Medium grain rice is the most traditional option for making Egyptian style rice. But long grain rice will work as well.
• Chopped onions, garlic and chicken broth to cook the lentils and rice.

For the Spices:

• Salt and pepper.
• Cumin, Coriander, and Chilli flakes. These are the flavours used for authentic Koshari.

For the Chickpeas & Pasta:

• A can of chickpeas. No need to use dry chickpeas.
• Ditalini or Macaroni Pasta. Pasta that is small in shape works best as it will blend in with the other ingredients.
• Some of the spices and oil.

For the Tomato Sauce and Vinegar Dakkah:

• Crushed tomatoes or tomato passata/sauce.
• Lots of garlic to flavour the tomato sauce.
• White Vinegar.
• Some of the spices.

How To Make This Recipe Step-By-Step

Now whilst Koshari can be time consuming due to the many elements, the components are simple and quick to make. To make it in the most efficient way possible, follow the order I’m going to walk you through, and cook things simultaneously as much as you can. There are 4 key steps:

1. Fry the onions first, to make use of the oil in other components.
2. Cook the base of lentils and rice.
3. Cook the pasta and prepare the chickpeas.
4. Make the two sauces.

Let’s tackle each step!

Step 1: Frying the onions.

Prepare the onions by peeling and slicing into half moons. Add them to a large bowl and toss with the flour, corn starch, and salt. Heat enough oil in a deep skillet on medium heat.

Test the temperature of the oil by dropping one onion in. If it starts to sizzle, it’s ready. Add the onions in such that they are immersed in the oil, but not too overcrowded. Work in batches if necessary.

Don’t disturb the onions until the the outer ones start to brown. Then gently stir them around to allow them to evenly brown. Keep an eye on them as they will burn quickly. Remove with a slotted spoon and place on a paper towel lined tray to remove excess oil for a few minutes. This process should take 15-20 minutes.

TIP: Do NOT discard the oil used to fry the onions! This oil will be used to cook all the other components of Koshari, to really infuse the onion flavour.

After a few minutes, transfer the onions to a colander to dry up, without any paper towels. This will ensure they stay crispy and don’t soften.

Note: The crispy fried onions are truly the best part, but they need love and attention! I did try making Koshari with store-bought friend onions, and the result was not the same but still okay. It still works for a bit of crunch, and for lazier days. I thought I’d mention this for those who simply do not see themselves frying that much onion. I get it! It will also make your house smell of onions for days! Be warned!

Step 2: Cook the Lentils & Rice Base.

In a large pot (preferably non-stick), add oil and fry up a finely diced onion with crushed garlic.

Add the brown lentils and water, cover and cook for 10-15 minutes. The lentils should be soft and the water mostly gone. Add the washed and drained rice to the pot, the rest of the water and the stock cube as well as salt if required (more details in the recipe card).

Bring the rice to a boil on high heat, then cover and simmer on low heat for 20 minutes, undisturbed. Uncover and fluff the rice and taste to ensure everything is cooked well.

Step 3: Make the Pasta and the Chickpeas.

TIP: While the lentils and rice are cooking, get started on the pasta and chickpeas to make the process more efficient.

Boil the pasta in salted water until al dente. Follow package instructions. Drain pasta and set aside.

Drain and wash the chickpeas. Then place them in a bowl and mix with oil, sprinkle with cumin and salt and finish off with a squeeze of lemon. Mix well and set aside.

Step 4: Make the Tomato Sauce and Vinegar Dakkah.

The tomato sauce is an absolute must for Koshari. Its quite easy to make, and can be made mild or spicy.

Add garlic and the onion oil and bring to a sizzle in a medium pot. Add vinegar, coriander, cumin, salt, pepper and chilli flakes. Then add the tomato passata and stir. Bring it to a boil then reduce to a slow simmer and allow it to bubble away for 5-7 minutes to thicken.

The vinegar sauce, or “dakkah” is optional but adds a great level of acidity. In a small pot, add garlic and the onion oil and sizzle. Then add the spices (cumin, coriander, salt and pepper) and add the vinegar. Mix well together and remove from the heat.

Time to Assemble!

In a large platter, spread out the lentils and rice mixture. Top with the cooked pasta.

Then, spoon over the chickpeas. Add dollops of the tomato sauce on top.

Finally, add a generous amount of the fried onions. Serve with more tomato sauce and the vinegar dukkah on the side. Dig in!

How to Serve Koshari

Egyptian Koshari is a wholesome meal on its own, and very filling. A small portion will go a long way. It can be served on its own for an impressive, hearty meal – with extra sauce and onions on the side for topping up. Or you can also serve it with a basic chopped Arabic salad to round out the meal.

Depending on your family’s preference, you can serve it layered in a large platter, or serve each component on its own and allow everyone to make their own plate. Some people may not like a lot of sauce for example, so this helps suit everyone’s preferences.

How to Store and Re-Heat Koshari

Leftovers are easily stored in an airtight container and in the fridge. I usually mix all the dry ingredients together: the lentils and rice, pasta, and chickpeas. I top the container with any leftover onions. Then I store the tomato sauce and vinegar dukkah in separate containers.

Simply microwave to reheat and enjoy! It’s even better the next day.

FAQ’s and Expert Tips

Is Koshari Indian or Egyptian? It is believed that Koshari originated from Indian, specifically from a lentils and rice dish called “Kichri”. However, Koshari has evolved and is quite different and very unique to Egypt.

Is Koshari healthy? Although Koshari is loaded with carbs, they are all good for you. A small portion of Koshari will fill you up and go a long way!

Can you use basmati or other lentils? You can use Basmati rice instead of Calrose, but it is less traditional. Brown or green lentils can be used, but not red split lentils.

Do you need all the elements? Personally, the lentils, rice, and pasta are a must. The chickpeas I find can be optional. In terms of sauces, the tomato sauce is necessary, but the vinegar dukkah can be optional based on how acidic you like it to be. The fried onions are a must! They’re the best part.

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