Go Back
–+ servings
Cooked rice and lentils with macaroni, spiced chickpeas, fried onions and tomato sauce on top on a white platter with a green towel at the side and a serving spoon, a bowl of tomato sauce and a bowl of dukkah on a light coloured background
5 from 8 ratings

Authentic Koshari (Egyptian Rice, Lentils & Pasta)

Yield: 8 people
Prep: 30 minutes
Cook: 1 hour 30 minutes
Soaking Time: 2 hours
Total: 4 hours
Author: Amina Al-Saigh
Koshari is Egypt's national dish and for good reason. It is full of layers of flavour starting with rice and lentils, macaroni, chickpeas, a spiced tomato sauce, dukkah (cumin vinegar) and lots of caramelized onions. One bite and you will be in love!
Print Pin Recipe

Ingredients
  

For the Crispy Onions

  • 4 large onions, yellow
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • vegetable oil, for frying

For the Lentils and Rice

  • 1 onion, finely diced
  • 1/2 cup onion oil
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons kosher salt
  • 1 cup brown lentils
  • 2 cups water
  • 2 cups Calrose rice, or any medium grain rice
  • 3 cups chicken broth
  • 1 tablespoon onion oil

For the Pasta

  • 200 grams elbow or ditalini pasta
  • 2 teaspoons kosher salt
  • water

For the Chickpeas

  • 540 ml canned chickpeas, drained and rinsed
  • 1 tablespoon onion oil
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon kosher salt

For the Dukkah (vinegar sauce)

  • 3 cloves garlic, minced
  • 1 tablespoon onion oil
  • 1/2 cup white vinegar
  • 2 teaspoons coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon chilli flakes

For the Tomato Sauce

  • 7 cloves garlic, minced
  • 2 tablespoons onion oil
  • 1/4 cup white vinegar
  • 2 teaspoons coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chilli flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 1/2 cups tomato passata/puree, 600 ml

For the Spicy Tomato Sauce (optional)

  • 1/2 cup tomato sauce, as made above
  • 1/2 teaspoon chilli powder, to taste

Instructions
 

For the Crispy Onions

  • Peel and slice 4 large onions into half moon slices.
  • In a large bowl combine the sliced onions with the 2 tablespoons flour and 2 tablespoons cornstarch and lightly coat them.
  • Heat enough vegetable oil in a large sauté pan, enough to cover the onions, over medium-high heat.
  • Add in the onions so that they are immersed in the oil and not overcrowded. If needed, fry the onions in two batches or two sauté pans.
  • Once the onions at the edges start to turn golden, gently bring the outer ones to the centre and continue frying until they all turn golden brown. Be careful not to burn them!
  • With a slotted spoon remove the onions from the oil to a paper towel lined tray to absorb the excess oil and set aside.
  • Strain the remaining oil through a sieve and set aside to use in the rest of the recipe.

For the Lentils and Rice

  • Wash the 1 cup brown lentils and the 2 cups Calrose rice in separate bowls and set aside.
  • In a large pot over medium heat, add the 1/2 cup onion oil along with the chopped 1 onion and 2 cloves garlic.
  • Cook for a few minutes until softened and fragrant.
  • Drain and add in the soaked lentils along with the 2 cups water.
  • Cover and bring to a boil.
  • Reduce heat and continue to cook until the lentils have softened and the water has disappeared, about 10-15 minutes.
  • Once cooked, add in the rice along with the 3 cups chicken broth and 1 1/2 teaspoons kosher salt.
  • Raise heat to high, once it comes to a boil, cover, reduce heat and cook for 10-15 minutes until rice is fluffy and cooked through.
  • Add a tablespoon of 1 tablespoon onion oil and gently mix through.

For the Pasta

  • In a medium sized pot filled with water bring it to a boil over high heat.
  • Add the 200 grams elbow or ditalini pasta and the 2 teaspoons kosher salt, give it a stir.
  • Once cooked according to package directions, drain and set aside.

For the Chickpeas

  • Drain and rinse the 540 ml canned chickpeas.
  • Combine the chickpeas with the 1/8 teaspoon kosher salt, 1/2 teaspoon ground cumin, and 1 tablespoon onion oil. Set aside.

For the Dukkah (vinegar sauce)

  • In a small saucepan on medium heat, add the 1 tablespoon onion oil and 3 cloves garlic.
  • While stirring, cook the garlic until it just starts to turn lightly golden.
  • Add 1/2 cup white vinegar, reduce heat and then add in the 2 teaspoons coriander, 1/2 teaspoon ground cumin, 1/2 teaspoon salt and 1/2 teaspoon chilli flakes.
  • Stir together and then transfer to a bowl and set aside.

For the Tomato Sauce

  • In a medium saucepan on medium heat, add the 2 tablespoons onion oil and 7 cloves garlic.
  • While stirring, cook the garlic until it just starts to turn lightly golden.
  • Add 1/4 cup white vinegar, 2 teaspoons coriander, 1 teaspoon ground cumin, 1/2 teaspoon salt, 1/2 teaspoon chilli flakes and 1/2 teaspoon black pepper.
  • Add in the 2 1/2 cups tomato passata/puree and mix until well combined.
  • Bring the sauce to a boil, stir, then reduce to a simmer.
  • Simmer and reduce until thickened. Set aside.

For the Spicy Tomato Sauce

  • Skim off 1/2 cup tomato sauce and transfer to a bowl.
  • Add the 1/2 teaspoon chilli powder to your taste and stir.

To Serve

  • On a large platter, layer the cooked rice and lentils with the pasta, the chickpeas and the crispy fried onions. Top with some of the tomato sauce and the dukkah (and the spicy tomato sauce if using). Serve the dish with the remainder on the side.
Serving: 1g, Calories: 639kcal, Carbohydrates: 93g, Protein: 17g, Fat: 23g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 14g, Trans Fat: 0.1g, Cholesterol: 2mg, Sodium: 1787mg, Potassium: 940mg, Fiber: 13g, Sugar: 10g, Vitamin A: 615IU, Vitamin C: 19mg, Calcium: 99mg, Iron: 5mg
Did you make this recipe?Please leave a star rating and review below!