No menu items!
Saturday, January 29, 2022

Egyptian Koshari Recipe

Must read


Koshari is an Egyptian dish made from lentils, rice, pasta with a special tomato sauce, and savory crispy onions on top!

Is the national dish of my birthplace, Egypt. By far one of my husband’s favorite things to eat– every time I ask him what do you want for dinner he will answer (koshari).

What is Koshari?

It is a cousin to the Middle Eastern Mujadara, it is a comforting bowl of simple pantry staples: spiced lentils and rice, combined with cooked pasta. All smothered in spicy tomato sauce and fried crispy onion.

It’s going to seem a lot of steps but trust me it worth the try!!

See More : Maftoul Recipe – Palestinian Couscous

Servings For : 2 – 4 People Prep Time : 30 Minutes


1. koshari INGREDIENTS:-

brown lentils 1 cup

1 cup basmati rice, rinsed, soaked in water for 15 minutes, drained

½ teaspoons salt

black pepper 1 teaspoon

coriander 1 teaspoon

cumin 1 teaspoon

2 cups elbow pasta or any pasta you would like

Cooking oil

2 cups boiling Water.

2. The Crispy Onion INGREDIENTS:-

1 large onion, sliced into thin rings

⅓ cup cornstarch

½ cup cooking oil

3. For Tomato Sauce INGREDIENTS:-

1 small onion, grated 3 garlic cloves, minced 1 jalapeño grated 1 teaspoon crushed red pepper flakes (optional) to make it more spicy can 28-oz tomato sauce or you can use fresh tomato (red Ana soft) cut it to small cubes 1 teaspoon Salt 1 teaspoon pepper.


2-3 cups pasta

1 tablespoons salt

1 tablespoons olive oil


How to make the crispy onion ?

Step 1:-

Slice your onion into thin slices then Sprinkle the onion with cornstarch on top then shake any extra, In a large skillet, heat the cooking oil fry the onion on the hot oil until brown, 10-15 minutes.

Step 2:-

Make the Tomato Sauce. In a saucepan, heat 1 tablespoons olive oil then add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, jalapeño, and red pepper flakes. Add the fresh tomato, or the tomato sauce and a pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so) and turn the heat to low. Cover.

Step 3:-

Make the Koshari Cook the lentils. Bring lentils and 2-3 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low then add salt paper cumin and cook until lentils are just tender (15-17).

Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).

2. Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tablespoon cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add 1 cup warm water and 1 cup from the lentil water to cover the rice and lentil mixture by about 1 ½ inch (1 cup rice takes 2 cups water) Bring to a boil; the water should reduce a bit.

Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes.

Now cook the pasta:-

In a cooking pot add water salt and olive oil and cook the pasta for 20 minutes. Now in a bowl add the cooked rice lentil mixture. Top it with the tomato sauce pasta and the crispy onion on top. Enjoy.

Egyptian Koshari Recipe

More articles


Please enter your comment!
Please enter your name here

- Advertisement -

Latest article