Name: Egyptian Koshari Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Egyptian
Ingredients: 2 large yellow onions, thinly sliced; 1/4 cup flour; 1 cup vegetable oil; 1 tsp kosher salt, to season; 1 cup basmati rice; 1 cup green or brown lentils, picked over and rinsed; 1 cup elbow macaroni; 15 oz cooked chickpeas, rinsed; 1 tsp kosher salt (for rice); 1 tsp kosher salt (for lentils); 1 tsp kosher salt (for pasta); 2 cups tomato passata or sauce; 2 tsp vegetable oil; 4 garlic cloves, minced; 2 tbsp Baharat Spice Blend (divided); 1 tbsp red wine vinegar or red grape vinegar; 1 tsp kosher salt; 3 tbsp fresh parsley, minced (plus extra for garnish); Shatta sauce (hot sauce); Garlic sauce (Toum)

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Introduction

Koshari is a beloved Egyptian comfort food combining rice, lentils, pasta, and a savory tomato chickpea sauce topped with crispy fried onions. This hearty, flavorful dish is perfect for a satisfying vegetarian meal that’s full of texture and spice.

A large white plate holds a layered dish with four distinct layers. The bottom layer is light brown rice, cooked and spread evenly. On top of the rice is a thick layer of green lentils covering the surface. Above the lentils is a layer of pale yellow macaroni pasta arranged in small curved shapes. The top layer features a generous amount of crispy, thin, golden-brown fried onions scattered across, garnished with finely chopped green herbs. Some dollops of thick red tomato sauce with chickpeas sit on the pasta layer, adding spots of color. The plate is set on a white marbled surface with a blurred red bowl in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large yellow onions (thinly sliced)
1/4 cup flour
1 cup vegetable oil
1 cup basmati rice
1 cup green or brown lentils (picked over and rinsed)
2 tbsp Baharat Spice Blend (divided)
1 cup elbow macaroni
2 cups tomato passata/sauce
1 tsp kosher salt
2 tsp vegetable oil
4 garlic cloves (minced)
15 oz cooked chickpeas (rinsed)
1 tbsp red wine vinegar (or red grape vinegar)
3 tbsp fresh parsley (minced)
Shatta sauce (hot chili sauce), for serving
Garlic Sauce (Toum), for serving

Instructions

Step 1: Heat 1 cup vegetable oil in a large, deep-sided skillet over medium-high heat. Toss thinly sliced onions with flour in a large bowl. Fry onions in batches until dark golden brown and crispy. Drain on paper towels and season with salt. Set aside.
Step 2: Rinse basmati rice under cold water until clear. Bring 1 1/2 cups water and 1 tsp kosher salt to a boil in a saucepan. Add rice and 1 tbsp Baharat Spice Blend, stir, cover, reduce heat to low, and cook for 18 minutes. Set aside.
Step 3: In another saucepan, bring 4 cups water, 1 tsp kosher salt, and 1 tsp Baharat Spice Blend to a boil. Add lentils and cook uncovered for 20 minutes. Drain and set aside.
Step 4: Boil 3 cups water with 1 tsp kosher salt in a pot. Add elbow macaroni and cook uncovered for 10 minutes. Drain and set aside.
Step 5: For the tomato chickpea sauce, heat 2 tsp vegetable oil in a saucepan over medium heat. Sauté minced garlic for 1 minute. Add tomato passata, 1 tsp salt, remaining 2 tsp Baharat Spice Blend, and cooked chickpeas. Simmer partially covered on low heat for 10 minutes. Stir in red wine vinegar and minced parsley. Set aside.
Step 6: To assemble, you can either layer or mix all ingredients together, reserving crispy onions for topping.
Step 7: For an impressive layered presentation: Place half the crispy onions at the bottom of a large bowl. Add a layer of tomato chickpea mixture, followed by macaroni, lentils, and finally basmati rice. Gently press down to firm up the layers.
Step 8: Cover the bowl with a plate larger than the bowl’s width. Carefully hold both and flip the bowl over onto the plate. The koshari should release cleanly. Top with remaining crispy onions and chopped parsley.
Step 9: Serve warm with hot shatta sauce and garlic toum on the side for an extra kick.

Tips & Variations

Use green lentils for a firmer texture or brown lentils for softer results.
Adjust the amount of Baharat spice to your taste for milder or bolder flavors.
For a gluten-free option, replace elbow macaroni with gluten-free pasta or omit it entirely.
Adding a squeeze of lemon juice on top before serving brightens the dish beautifully.

Storage

Store any leftover koshari in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent drying out. Crispy onions are best added fresh when serving to maintain their crunch.

How to Serve

A white plate holds a layered dish starting with a base layer of small dark brown lentils spread in a circle near the edge. Inside this layer, there is a thick ring of beige elbow macaroni pasta. At the center, there is a chunky tomato sauce with visible tomato pieces, topped with a large pile of thin, crispy fried onions that are golden brown and slightly darkened in spots. The entire dish is sprinkled with small green parsley leaves for color. The plate is placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make koshari ahead of time?

Yes, you can prepare all components in advance and assemble just before serving. Keep crispy onions separate and add them freshly to maintain their texture.

What is Baharat spice blend?

Baharat is a Middle Eastern spice mix typically containing black pepper, cinnamon, cloves, coriander, cumin, cardamom, nutmeg, and paprika. It adds warm, aromatic flavor to dishes like koshari.