Name: Egyptian Koshari Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Egyptian
Ingredients: 2 large yellow onions, thinly sliced; 1/4 cup flour; 1 cup vegetable oil; Kosher salt, to taste; 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 or 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); Garlic sauce (Toum)

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Introduction

Koshari is a beloved Egyptian street food that combines rice, lentils, pasta, and a flavorful tomato sauce topped with crispy fried onions. This hearty and comforting dish is both filling and packed with layers of texture and spice, making it perfect for a satisfying meal any day of the week.

A close-up view of a round dish with four visible layers stacked evenly on a white plate set on a white marbled surface. The bottom layer is a bed of light brown rice with separated grains. Above it, there is a thick layer of small, dark green lentils, spread evenly. On top of the lentils, there is a layer of pale yellow cooked elbow pasta, partly covered with some red tomato sauce and chickpeas scattered around. The top layer is a pile of thin, crispy fried onions, golden brown with some darker edges, sprinkled lightly with green fresh herbs. 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 or 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
Optional for serving: Shatta sauce and Garlic Sauce (Toum)

Instructions

Step 1: Prepare the crispy onions by heating 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, then drain on paper towels and season with salt. Set aside.
Step 2: Rinse the basmati rice under cold water until the water runs 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. Set aside.
Step 3: In another saucepan, bring 4 cups water with 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 saucepan. Add elbow macaroni and cook uncovered for 10 minutes. Drain and set aside.
Step 5: For the tomato sauce with chickpeas, heat 2 tsp vegetable oil in a saucepan over medium heat. Sauté minced garlic for 1 minute, then add tomato passata, 1 tsp kosher salt, remaining 2 tsp Baharat Spice Blend, and cooked chickpeas. Reduce heat to low, cover partially, and simmer for 10 minutes. Stir in red wine vinegar and fresh parsley. Set sauce aside.
Step 6: To assemble, choose whether to layer or mix all components. For a layered presentation, place half the crispy onions at the bottom of a large bowl. Add tomato chickpea sauce, followed by macaroni, lentils, and finally rice. Press gently to firm the layers. Then invert onto a large plate carefully so it releases. Top with remaining crispy onions and extra parsley.
Step 7: Serve warm with optional shatta (hot sauce) and garlic sauce (toum) for added flavor and heat.

Tips & Variations

Use a good quality Baharat spice blend or make your own for authentic flavor.
For extra crispy onions, make sure the oil is hot enough before frying and do not overcrowd the pan.
Mix all ingredients together if you prefer a simpler, homestyle approach rather than layering.
Add a squeeze of lemon juice before serving for a touch of brightness.
Vegetarians and vegans will appreciate this naturally plant-based and protein-rich dish.

Storage

Store leftover koshari in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if it seems dry. Keep crispy onions separate until serving to maintain their crunch.

How to Serve

A dish with four clear layers is shown on a white plate on a white marbled surface. The bottom layer is light brown rice mixed with greenish-brown lentils, spread evenly across the plate. On top of this sits a layer of pale yellow elbow macaroni pasta, with lentils peeking through between the noodles. The third layer is rich red tomato sauce containing small white beans, covering part of the pasta. The top layer consists of a large amount of crispy, golden-brown fried onions scattered generously, with bright green chopped herbs sprinkled across the whole dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is Baharat spice blend?

Baharat is a Middle Eastern spice mix typically made with black pepper, cinnamon, cloves, cumin, coriander, nutmeg, and paprika. It adds warmth and depth to dishes like koshari.

Can I use different types of lentils?

Yes, green or brown lentils are best as they hold their shape well. Avoid red lentils since they tend to become mushy and may change the texture of the dish.