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Egyptian Koshari Recipe

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★★★★★

4.5 from 98 reviews

Egyptian Koshari is a traditional, hearty street food combining layers of lentils, rice, elbow macaroni, and a tangy tomato-chickpea sauce, all topped with crispy fried onions and fresh parsley. This vegan dish features a unique Baharat spice blend and can be served mixed or beautifully layered for presentation, accompanied by spicy shatta and creamy garlic toum sauce.

Ingredients

Scale

Crispy Onions

  • 2 large yellow onions, thinly sliced
  • 1/4 cup flour
  • 1 cup vegetable oil
  • 1 tsp kosher salt, to season

Grains & Legumes

  • 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)

Tomato Chickpea Sauce

  • 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)

To Serve

  • Shatta sauce (hot sauce)
  • Garlic sauce (Toum)

Instructions

  1. Prepare Crispy Onions: Heat 1 cup vegetable oil in a large, deep-sided skillet over medium-high heat. Toss thinly sliced onions with 1/4 cup flour. Fry onions in batches until dark golden brown, about 4-5 minutes per batch. Drain on paper towels, season with salt, and set aside.
  2. Cook Rice: Rinse basmati rice under cold water until clear. In a saucepan, bring 1 1/2 cups water and 1 tsp kosher salt to a boil. Add rice and 1 tbsp Baharat Spice Blend, stir, cover, reduce heat to low, and cook for 18 minutes. Remove from heat and set aside.
  3. Cook Lentils: In a separate saucepan, bring 4 cups water, 1 tsp kosher salt, and 1 tsp Baharat Spice Blend to a boil. Add rinsed lentils and cook uncovered for 20 minutes until tender. Drain and set aside.
  4. Cook Macaroni: Boil 3 cups water with 1 tsp kosher salt in another saucepan. Add elbow macaroni and cook uncovered for 10 minutes until al dente. Drain and set aside.
  5. Make Tomato Chickpea Sauce: Heat 2 tsp vegetable oil in a saucepan over medium heat. Sauté minced garlic for 1 minute until fragrant. Add tomato passata, 1 tsp kosher salt, remaining 1 tbsp Baharat Spice Blend, and rinsed chickpeas. Stir and simmer partially covered over low heat for 10 minutes. Stir in red wine vinegar and minced parsley. Remove from heat and set aside.
  6. Assemble Koshari: Choose to either mix all cooked components together reserving crispy onions for topping, or layer for presentation. For layered presentation, place half of crispy onions at the bottom of a large bowl, then layer tomato chickpea sauce, cooked macaroni, lentils, and finally rice on top. Press gently to firm up.
  7. Flip and Serve: Cover the bowl with a plate larger than the bowl, hold firmly, and flip the bowl and plate together so the koshari releases onto the plate. Top with remaining crispy onions, extra parsley, and serve with shatta hot sauce and garlic toum sauce on the side.

Notes

  • Baharat is a Middle Eastern spice blend typically including warm spices like cinnamon, allspice, cumin, coriander, and black pepper; use store-bought or homemade.
  • Frying onions in flour helps make them extra crispy and golden brown, adding essential texture to the dish.
  • Shatta sauce adds a spicy kick, while toum garlic sauce balances with creamy pungency.
  • Rice should be rinsed well to remove starch and ensure fluffy texture.
  • For best flavor, use quality tomato passata or sauce without added sugar.

Keywords: Egyptian Koshari, lentils, rice, macaroni, crispy onions, vegetarian Egyptian street food, vegan dinner, Middle Eastern spices, Baharat, tomato chickpea sauce

Find it online: https://nataliereeve.com/egyptian-koshari-recipe/