Koshari is Egypt’s most popular comfort food, a hearty and satisfying dish that combines rice, lentils, pasta, and chickpeas topped with crispy fried onions and a spicy tomato sauce. This beloved street food represents the essence of Egyptian home cooking, bringing together simple ingredients to create something truly special. The dish tells a story of resourcefulness and flavor, where humble pantry staples are transformed into a filling meal that satisfies both body and soul. What makes koshari unique is its layered approach – each component is prepared separately, then assembled in bowls to create a beautiful presentation with contrasting textures and flavors. This traditional recipe serves 6-8 people generously and makes for an excellent vegetarian meal that’s both nutritious and incredibly satisfying.
The Complete Ingredient List
For the rice and lentils:
- 2 cups basmati rice
- 1 cup brown lentils
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups water for lentils
- 3 cups water for rice
- Salt to taste
For the pasta:
- 2 cups small pasta (elbow macaroni or small shells)
- Salt for pasta water
For the crispy onions:
- 3 large onions, thinly sliced
- 1/2 cup vegetable oil for frying
- Pinch of salt
For the tomato sauce:
- 4 large tomatoes, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons white vinegar
- 3 tablespoons vegetable oil
Preparing the Foundation Components
Start by cooking the lentils, as they take the longest time. Rinse the brown lentils thoroughly and place them in a medium saucepan with 4 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the lentils are tender but still hold their shape. Drain and set aside.
While the lentils cook, prepare the rice. Rinse the basmati rice until the water runs clear, then cook it in 3 cups of salted water. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let it rest for 5 minutes before fluffing with a fork.
Cook the pasta according to package directions until just tender, drain well, and toss with a little oil to prevent sticking. Warm the canned chickpeas in a small saucepan with a splash of water.
Creating the Crispy Onion Topping
The crispy fried onions are what make koshari truly special. Heat the oil in a large skillet over medium heat. Add the thinly sliced onions with a pinch of salt and cook slowly, stirring frequently, until they turn deep golden brown and become crispy. This process takes about 15-20 minutes, so be patient.
The onions should be evenly browned and crunchy when done. Remove them with a slotted spoon and drain on paper towels. Save the flavored oil from frying the onions, as you’ll use some of it in the tomato sauce.
Making the Signature Tomato Sauce
In the same pan used for the onions, heat 3 tablespoons of the reserved onion oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the chopped tomatoes and cook for 5 minutes until they start to break down.
Stir in the tomato paste and cook for another 2 minutes. Add the cumin, coriander, cayenne pepper, black pepper, and salt. Let the sauce simmer for 10-15 minutes until it thickens and the flavors meld together.
Remove from heat and stir in the white vinegar, which adds the characteristic tangy flavor that makes koshari sauce so distinctive. The sauce should be thick enough to coat the back of a spoon but still pourable.
The Art of Assembly
Koshari is traditionally served in individual bowls with each component layered for the best presentation. Start with a base layer of rice in each bowl, followed by the cooked lentils and then the pasta. Add a portion of the warmed chickpeas on top.
Generously ladle the hot tomato sauce over each serving, making sure to get some on each component. Finally, top with a generous handful of the crispy fried onions, which add crucial texture and flavor to every bite.
Serving This Egyptian Classic
This recipe serves 6-8 people with hearty portions that make for a complete meal. Koshari is traditionally eaten immediately while everything is warm, and each diner mixes all the components together with their spoon to get a bit of everything in each bite.
The beauty of koshari lies in the contrast of textures – the soft rice and lentils, the tender pasta, the creamy chickpeas, and the crunchy onions all work together with the tangy, spiced tomato sauce to create a harmonious and satisfying meal.
Tips for Authentic Results
The key to great koshari is cooking each component perfectly and keeping them separate until serving time. The rice should be fluffy with separate grains, the lentils should be tender but not mushy, and the pasta should have a slight bite to it.
Don’t rush the onions – properly caramelized, crispy onions make all the difference in authentic koshari. They should be deep golden brown and crunchy, not soft or burnt.
Koshari tastes best when served fresh and hot, but individual components can be prepared ahead of time and reheated when ready to serve. The dish also makes excellent leftovers, though you may want to add fresh crispy onions when reheating for the best texture.
