Egyptian Koshari
Egypt's national street food: lentils, rice and macaroni layered in a bowl with spiced tomato sauce, garlicky vinegar and crispy fried onions.
20Prep min
45Cook min
65Total min
4Serves
EgyptianCuisine
Koshari is the food of Cairo's streets: a bowl built from pantry staples — lentils, rice, small pasta, chickpeas — all dressed at the last moment with a spicy tomato sauce and a sharp garlic vinegar. The crowning feature is a tangle of crisp fried onions, and it is genuinely worth frying more than you think you need, because they disappear.
It looks like a lot of components, but each one is quick and mostly hands-off, and the whole bowl comes together from things you probably already have. This is also one of the most satisfying meat-free dinners there is: the lentils and chickpeas do the filling work and the contrast of hot sauce against cool vinegar is what makes it addictive.
If you would rather not deep-fry, cook the onions slowly in a generous layer of oil in a frying pan instead. They take a little longer and brown a touch unevenly, which is fine.
It looks like a lot of components, but each one is quick and mostly hands-off, and the whole bowl comes together from things you probably already have. This is also one of the most satisfying meat-free dinners there is: the lentils and chickpeas do the filling work and the contrast of hot sauce against cool vinegar is what makes it addictive.
If you would rather not deep-fry, cook the onions slowly in a generous layer of oil in a frying pan instead. They take a little longer and brown a touch unevenly, which is fine.
Ingredients
- 3 large onions (about 700 g), peeled and sliced into thin rings
- Neutral oil, for frying (about 500 ml, or 4 tbsp for pan-frying)
- 1 cup (200 g) dried brown lentils, rinsed
- 1 cup (190 g) basmati or long-grain rice, rinsed
- 150 g small elbow macaroni
- 1 cup cooked chickpeas
- 2 tbsp olive oil
- 4 garlic cloves, minced, divided
- 2 tbsp tomato paste
- 1 can (400 g) crushed tomatoes
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp chilli flakes, or to taste
- 1 tsp salt, plus more for the cooking water
- 1/2 tsp black pepper
- 3 tbsp red wine vinegar or white vinegar
- 1/2 tsp ground cumin, for the vinegar sauce
- Salt, to finish
Instructions
- Start the onions. Heat oil to about 160°C, or a generous film of oil in a wide frying pan over medium-low heat. Fry the sliced onions in batches for 12-18 minutes, stirring often, until deep golden brown and crisp. Drain on kitchen paper and sprinkle with salt.
- Cook the lentils in plenty of well-salted water for 20-25 minutes until tender but not collapsing. Drain and keep warm.
- Cook the rice in salted water until just tender, about 12 minutes, then drain well.
- Cook the macaroni in salted boiling water until al dente. Drain, toss with a teaspoon of olive oil and set aside.
- For the tomato sauce, warm the 2 tbsp olive oil in a saucepan and cook half the garlic for 30 seconds. Add the tomato paste and cook for 1 minute, then add the crushed tomatoes, cumin, coriander, chilli flakes, 1 tsp salt and the pepper. Simmer for 12-15 minutes until thick and glossy.
- For the vinegar sauce, whisk the remaining garlic with the vinegar, the 1/2 tsp cumin, a pinch of salt and 3 tbsp cold water. Set aside.
- Warm the lentils, rice, macaroni and chickpeas together in a large pan or layer them directly in bowls, seasoning lightly as you go.
- Spoon the tomato sauce over the top, then drizzle with the garlic vinegar and finish with a generous handful of crispy onions.
- Serve immediately, with the extra sauces on the table so everyone can adjust their own bowl.
Cook’s tips
- Fry the onions low and slow. Rushing them at high heat browns the edges before the middle is crisp.
- Salt the water for the lentils, rice and pasta properly — the sauces are punchy, but the base grains should taste seasoned too.
- The garlic vinegar is not optional. That sharp note is what stops the bowl tasting heavy.
- Make double the onions and keep the extra in an airtight jar for a couple of days — they are excellent on everything.
Substitutions
- Any small pasta shape works; ditalini and small shells are closest to authentic.
- Canned lentils and ready-cooked rice cut the time roughly in half.
- For a gluten-free version, skip the pasta and add extra chickpeas.
- Smoked paprika in the tomato sauce adds a nice lift if you like a little smokiness.
Storage & reheating
Keep the components separate in the fridge for up to 4 days and assemble to order so the rice and pasta do not go stodgy. Store fried onions at room temperature, uncovered, to keep them crisp.
FAQ
What is koshari made of?
It is a mix of lentils, rice, small macaroni and chickpeas, topped with a spiced tomato sauce, a garlic vinegar sauce and crispy fried onions.
Is koshari vegan?
Yes, traditionally it is entirely plant-based — lentils, rice, pasta, chickpeas and tomato, with no dairy or eggs anywhere.
Can I make koshari ahead?
Cook the components up to 3 days ahead and refrigerate them separately, then reheat gently. Fry the onions on the day you plan to eat.
