Egyptian Koshari - Egypt's beloved street food - Koshari or Kushari is Egypt's beloved street food. Essentially it is a bowl of comforting Rice, Pasta, Brown Lentils and Chickpeas that is drenched with a rich, spiced Tomato Sauce, a second sauce known as Kamouneyah or Dukka (a Cumin and Garlic Sauce) and fried savoury crispy Onions. Similar-ish to Mujadara, this recipe uses pantry staples.
If you've ever wandered through the bustling streets of Cairo or seen videos of street vendors ladling steaming helpings of layered grains and sauces into bowls, you'll know exactly what I mean. This is a recipe that is enjoyed throughout the day - lunch, dinner or even as an inbetween. Koshari is easy to make but it does take time to put together. The results are worth it though!
What is Koshari?
Koshari is an inexpensive, vegan Egyptian street food that is unapologetically hearty, comforting, and wildly delicious. It is the ultimate soul food and is made with Rice, Brown Lentils, Pasta, a Vinegary Spiced Tomato Sauce and a Dukka Sauce which is a Garlic and Cumin Sauce. This is all topped with crispy fried Onions.
Today, Koshari is served everywhere from roadside carts to five-star hotels, but the soul of the dish remains grounded in tradition.
Where did it originate
Koshari might be Egypt's favourite comfort food, but it didn't originate in Egypt. It is thought that the dish has Indian roots, with lentils and rice (khichdi) introduced to Egypt in the 19th century by Indian soldiers serving under the British army during colonisation. Over time, Egyptians embraced and transformed it, adding pasta and a vinegary tomato sauce. Which is interesting because we often serve Kichdi with a Tomato based Vinegar Chutney.
I am not crazy about Vinegar, so I add less then other recipes would suggest. The addition of Pasta is also often thought of as an Italian influence from Italian Egyptians.
Ingredient Notes
The full measurements for ingredients can be found in the recipe card at the bottom of the page:
(P.s. The Lime and Spaghetti are missing from this image and I no longer add Vermicelli to the Rice)
Rice - You can use any Rice here. I always prefer long grain Basmati but you can also use Calrose rice or Egyptian Rice. The water ratio does vary between the 2 types of Rice. If using long-grain rice, add twice the amount of water to rice. If using Egyptain rice, the ratio is 1:1.
Brown Lentils - Brown lentils are what is used traditionally in this recipe. Green Lentils also work but they add a different flavour profile.
Onions - You can use pre brought Crispy Fried Onions or White or Red Onions cut into thin rounds to be deep fried.
Tomatoes - Pureed Plum Tomatoes work well here. You can also use Passata.
Tomato Paste - Any type of tomato puree will do for this recipe. I tend to use a double concentrate.
Garlic - Fresh crushed Garlic or a paste.
Chickpeas (aka garbanzo beans) - I recommend using canned chickpeas for convenience. Rinse and drain them first. They add a hit of Protein in this Vegan dish.
Pasta - Traditional koshari uses a small white pasta like Macaroni or Ditalini. You can also add Spaghetti.
Oil - Any type of oil can be used, but I use Sunflower Oil or Vegetable Oil. Always keep the Oil that is used to fry the Onions. It is packed full of flavour!
Tomato Sauce - Oil from fried Onions, Garlic, Tomato Paste, pureed Plum Tomatoes, Salt, Pepper, Cumin powder, Coriander Powder, Crushed Red Chilli Flakes, Paprika (I used Smoked), Baharat (Optional) White Vinegar.
Garlic Cumin Sauce (Kamouneyah or Dukka Sauce) - White Vinegar, Water, Cumin, Garlic, Salt, Pepper, Paprika, Oil.
How to make it
Fried Onions
Add Onions and Cornflour to a bowl and mix together with your hands.
Heat Oil in a large pot, wok or deep frying pan over medium high heat.
Once hot, add sliced Onions and cook till they are a deep golden brown.
Drain the Onions on a plate lined with kitchen paper.
Pasta and Spaghetti
Cook Pasta and Spaghetti in enough salty water for 8 minutes, drain then add 2 Tablespoon of oil.
Lentils
Place Lentils in a colander and wash thoroughly under cold water.
Place in a pot covered with cold water. Bring to a boil and reduce heat. Cook for 25-30 minutes till al dente.
Set aside.
Cook Rice
Rinse the pre soaked rice in a fine mesh strainer over running cold tap water until the the water is no longer cloudy. Discard the water, rinse the rice once more, and drain well.
Add Rice and Water. If using Egyptian short grain rice, the ratio is 1:1, if using long grain the ratio is 1:2.
Add Salt and bring to a boil over medium-high heat. Some of the water should have evaporated.
Reduce to a simmer then cover with a tight fitting lid. Leave it to cook until all the excess water evaporates, about 10 to 15 minutes
. Remove from the heat and keep the rice covered for 5 minutes. Then open the lid to reveal perfectly fluffy rice.
Stir Pasta and Lentils in to Rice. You can keep them seperate but I tend to mix them up.
Cook Chickpeas
Place Chickpeas in a pot, cover with cold water and add Salt and Cumin.
Bring to a boil then reduce heat and cook for 10 minutes.
Now stir in the Lime.
Boil 10 more minutes, then drain.
Make the Tomato Sauce
In a medium sauce pan, add oil, then stir in Garlic. Saute for 1 minute.
Add Vinegar, pureed Tomatoes, Tomato Paste, Sugar, Salt and Pepper, Cumin, Coriander, Paprika, Baharat and Red Chilli Flakes. Bring to a boil and then simmer on medium high for 10 minutes.
Make Cumin Sauce
In a small sauce pan, add Oil. Once hot, add Garlic and Cumin and saute till fragrant. Around 30 seconds.
Add Vinegar, Water, Salt, Black Pepper and Paprika.
Bring to a simmer, then remove from the heat.
To Assemble
I usually pile everything together on a huge platter. You can also let everyone take some of each ingredient and pile it all up in this order:
Fried Onions
Chickpeas
Lentils, Rice and Pasta
Tomato Sauce
Cumin Sauce
You can also make a Tarabeesh (a dome). This is done by packing ingredients tightly in a small (often metal) bowl and then inverting it on to plates.
Top with lots of crispy fried Onions and the 2 Sauces.
Tips and Variations
- If using long-grain rice, add twice the amount of water to rice. Egyptian Calrose rice is recommended but long grain also works. Water quanitities do differ. If using long-grain rice, add twice the amount of water to rice. If using Egyptain rice, the ratio is 1:1.
- Always reserve Onion Oil. It has lots of flavour and can be used (and is used) in various other elements of this recipe.
- Add Onions to the Tomato Sauce. You can brown some Onions as a first step to making the Tomato Sauce. I don't think this is necessary as there are so many fried Onions on top of the dish already!
- Whole wheat pasta works well as a substitute.
- The nutrition information does not take into account the oil that is soaked in by the Onions when fried, as this is difficult to quantify.
How to serve it
Traditionally, with Koshari, everything is layered on top of each other.
Spoon the Rice, Lentils and Pasta onto a platter or into a bowl. Add the chickpeas, ladle over the Tomato sauce and the Cumin Sauce, then add a handful of crispy Onions.
What to serve with Koshari
Normally, koshari is served as it is but it goes well with some cooling yoghurt and a salad such as Shirazi as well as hot sauce such as Shatta, a Garlic Sauce like Toum and Pickles.
Storage
Store Koshari in the fridge for up to 3 days.
If all the elements are kept separate, it will keep for 5 days.
FAQ
Is Koshari time consuming to make?
Yes it is. It is easy to make but it takes around 2.5 hours to make.
Related Recipes:
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Shorbat Adas - Ramadan Lentil Soup
Easy Homemade Turkish Chicken Doner Kebab
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📖 Recipe
Egyptian Koshari - Egypt's beloved street food
Ingredients
For the Fried Onions
- 4 large Onions Sliced
- 3 tablespoon Cornflour
- 125 ml Oil For Frying (½ cup - Vegetable or Sunflower Oil)
Pasta and Spaghetti
- 250 g Pasta Macaroni, Elbow or Ditalini
- 200 g Spaghetti (or add more Pasta)
For the Lentils
- 2 cups Dry Brown Lentils
For the Rice
- 2 cups Short Grain Rice *see note 1
- 2 teaspoon Salt
- 4 cups Water if long grain, or 2 cups for shortgrain
For the Chickpeas
- 400 g Tinned Chickpeas
- Water Enough to cover plus an extra inch
- 2 teaspoon Cumin Powder
- ½ Lime juice only
For the Tomato Sauce
- 3 tablespoon Reserved Onion Oil
- 10 cloves Garlic Crushed or 1 ½ tablespoon Garlic Paste
- 2 ½ tbsp White Vinegar
- 800 g Tomato Passatta or pureed Plum Tomatoes (2 tins)
- 2 tablespoon Tomato Puree or Paste
- 1 teaspoon Salt to taste
- 1 teaspoon Ground Black Pepper
- 1 teaspoon
Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Paprika (I like Smoked Paprika)
- 1 teaspoon Red Chilli Flakes
- 1 tablespoon Baharat Optional
- ½ teaspoon Sugar
For the Cumin Sauce (Kamouneyah or Dukka)
- 2 tablespoon reserved Oil from Onions
- 5 Garlic Cloves Crushed or 1 teaspoon Garlic Paste
- 1 flat tbsp Cumin Powder
- 1 tablespoon White Vinegar
- ¼ cup Water
- Salt to taste
- ¼ teaspoon Ground Black Pepper
- ½ teaspoon Smoked Paprika
Instructions
For the Fried Onions
- Add Onions and Cornflour to a bowl and mix together with your hands. Heat Oil in a large pot, wok or deep frying pan over medium high heat. Once hot, add sliced Onions and cook till they are a deep golden brown. Drain the Onions on a plate lined with kitchen paper.
Pasta and Spaghetti
- Cook Pasta and Spaghetti in enough salty water according to package directions for 8 minutes, drain then add 2 Tablespoon of oil.
Lentils
- Place Lentils in a colander and wash thoroughly under cold water. Place in a pot covered with cold water. Bring to a boil and reduce heat. Cook for 35-30 minutes. Set aside.
Cook Vermicelli and Rice
- Rinse the pre soaked rice in a fine mesh strainer over running cold tap water until the the water is no longer cloudy. Discard the water, rinse the rice once more, and drain well.
- In a medium pot over medium high heat, add 3 tablespoon Onion Oil.
- Stir in Rice and add Water. If using Egyptian short grain rice, the ratio is 1:1, if using long grain the ratio is 1:2. Add Salt and bring to a boil over medium-high heat. Some of the water should have evaporated. Reduce to a simmer then cover with a tight fitting lid. Leave it to cook until all the excess water evaporates, about 10 to 15 minutes. Remove from the heat and keep the rice covered for 5 minutes. Then open the lid to reveal perfectly fluffy rice.
- Stir Pasta and Lentils into Rice. (You can keep them seperate if you prefer).
Cook Chickpeas
- Place chickpeas in a pot, cover with cold water and add Cumin and a pinch of Salt. Bring to a boil then reduce heat and cook for 10 minutes. Then stir in the Lime. Boil a few more minutes, then drain.
Make the Tomato Sauce
- In a medium sauce pan, add oil, then stir in Garlic. Saute for 1 minute. Add Vinegar, pureed Tomatoes and Tomato Paste, Salt and Pepper, Cumin, Coriander, Paprika, Red Chilli Flakes, Baharat and Sugar. Bring to a boil and then simmer on medium high for 10 minutes.
Make Cumin Sauce
- In a small sauce pan, add Oil. Once hot, add Garlic and Cumin and saute till fragrant. Around 30 seconds.Add Vinegar, Water, Salt, Black Pepper and Paprika. Bring to a simmer, then remove from the heat.
To assemble
- I usually pile everything together on a huge platter or let everyone take some of each ingredient in this order:Fried OnionsChickpeasLentil, Rice and PastaTomato SauceCumin Sauce
- You can also make a tarabeesh (a dome). This is done by packing ingredients tightly in a small (often metal) bowl and then inverting it on to plates.
- Top with lots of crispy fried Onions and the 2 Sauces. It is also great served with Garlic Sauce and Shatta.
Notes
Tips and Variations
- If using long-grain rice, add twice the amount of water to rice. Calrose riceor Egyptian Rice is recommended but long grain also works. Water quanitities do differ. If using long-grain rice, add twice the amount of water to rice. If using Egyptain rice, the ratio is 1:1.
- Always reserve Onion Oil. It has lots of flavour and can be used (and is used) in various other elements of this recipe.
- Add Onions to the Tomato Sauce. You can brown some Onions as a first step to making the Tomato Sauce. I don't think this is necessary as there are so many fried Onions on top of the dish already!
- Whole wheat pasta works well as a substitute.
- The nutrition information does not take into account the oil that is soaked in by the Onions when fried, as this is difficult to quantify.
Arif says
Delish