Recipe

Koshari

A wildly comforting Egyptian bowl of rice, lentils, and pasta topped with chickpeas, crispy onions, and two bold sauces.

By Matt Campbell

•

4.8

A plated bowl of Egyptian koshari with layers of rice, lentils, and pasta, topped with chickpeas and a generous pile of crispy fried onions, with small bowls of red tomato sauce and garlic vinegar on a neutral kitchen table

Jump to Recipe

Koshari is the kind of meal that looks like you cleaned out the pantry on purpose. Rice. Lentils. Pasta. Chickpeas. A mountain of crispy onions. Then you hit it with a bright, spiced tomato sauce and a sharp little garlic vinegar drizzle and suddenly it makes perfect sense.

This is beloved Egyptian comfort food and classic street food for a reason. It is filling, budget-friendly, and built for people who want big flavor without a pile of fancy ingredients. My version keeps the steps clear and the payoff high: cozy carbs, crisp edges, and that moment where the tangy sauce cuts through everything and you go back in for “just one more bite.”

Ingredients for koshari arranged on a kitchen counter, including dried lentils, rice, small pasta, chickpeas, onions, garlic, tomato sauce ingredients, and spices in small bowls

Why It Works

Layered texture that stays exciting: tender lentils and rice, bouncy pasta, creamy chickpeas, and crispy onions in every scoop.
Two-sauce magic: a warm spiced tomato sauce for comfort and a garlic vinegar drizzle for brightness and snap.
Accessible pantry ingredients: nothing weird to source, but it still tastes like a destination meal.
Make-ahead friendly: cook the components once, then build bowls all week without sad leftovers.

Allergen note: Contains gluten (pasta, and flour if used for onions). Contains dairy if you use butter.

Pairs Well With

Storage Tips

Best move: store components separately so the onions stay crispy and the pasta does not soak up all the sauce.

Rice and lentils: cool completely, then refrigerate in an airtight container for up to 4 days.
Pasta: refrigerate up to 4 days. Toss with a tiny splash of oil to prevent sticking.
Tomato sauce: refrigerate up to 5 days. It also freezes well for up to 3 months.
Garlic vinegar: refrigerate up to 7 days. The flavor gets bolder over time.
Crispy onions: cool completely, then store in an airtight container lined with a paper towel for the best crunch. They are best the day they are made, but you can keep them 2 to 3 days at room temperature if your kitchen is cool and dry. If they soften, re-crisp in a dry skillet for 2 to 3 minutes.

Reheat tip: warm rice, lentils, and pasta separately with a splash of water, then assemble and sauce. Add onions last, always.

Common Questions

What is koshari made of?

Koshari is typically made with lentils, rice, pasta, chickpeas, and crispy fried onions, served with a spiced tomato sauce and a tangy garlic vinegar sauce. Think of it as a choose-your-own adventure bowl, but the correct choice is “add more onions.”

Do I have to use chickpeas?

No, but they add a nice creamy bite and extra protein. If you skip them, you can add more lentils or top with extra onions and sauce to keep it feeling complete.

What kind of lentils work best?

Brown or green lentils are the most reliable here because they hold their shape. Red lentils get too soft and turn the bowl a little mushy.

Can I make koshari gluten-free?

Yes, with a couple swaps. Use gluten-free pasta and skip the flour (or use a gluten-free flour) for the onions. Also keep an eye on cross-contamination if you are cooking for someone who is very sensitive, and double-check any vinegar or spice blends if you are unsure.

How do I keep the onions crispy?

Two rules: slice them evenly and fry in batches so the oil temperature stays steady. Then drain on a paper towel and salt immediately. Do not put them on the bowl until you are ready to eat.

Thinly sliced onions frying in a shallow pan of oil on a stovetop, turning golden brown with a spider strainer nearby

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium pot with lid (rice)
Medium pot (lentils)
Small pot or saucepan (tomato sauce)
Large skillet or shallow pan (frying onions)
Fine mesh strainer (for rinsing lentils and draining onions)
Sheet pan or plate lined with paper towels (for onions)
Measuring cups and spoons
Chef’s knife and cutting board

The first time I made koshari, I thought, “There is no way rice and pasta in the same bowl is going to feel intentional.” Then I tasted it with that punchy tomato sauce and the sharp garlic vinegar, and I got it. Koshari is controlled chaos in the best way. It is pantry cooking with a plan, like a friend showing up with a great playlist and somehow dinner is better for it.

Koshari

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Servings 6

Ingredients

For the crispy onions

3 large yellow onions, thinly sliced
1 to 1 1/2 cups neutral oil (canola, avocado, or vegetable), for frying
1/2 teaspoon kosher salt, plus more to taste
2 tablespoons all-purpose flour (optional, for extra crisp)

For the lentils and chickpeas

1 1/4 cups brown or green lentils, rinsed
1 teaspoon kosher salt (for the cooking water)
1 (15-ounce) can chickpeas, drained and rinsed

For the rice

1 cup long-grain white rice (or jasmine), rinsed until water runs mostly clear
1 tablespoon butter or olive oil
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1 3/4 cups water (use 1 1/2 cups if using jasmine or if your brand cooks softer)

For the pasta

8 ounces small pasta (ditalini, small elbows, or small shells)
Salted water for boiling

Spiced tomato sauce

2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 to 1/2 teaspoon crushed red pepper flakes (to taste)
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1 tablespoon white vinegar or distilled vinegar
1 teaspoon sugar (optional, if your tomatoes are sharp)
1 1/2 teaspoons kosher salt, plus more to taste
Black pepper, to taste

Garlic vinegar drizzle

1/2 cup white vinegar
1/2 cup water
3 cloves garlic, finely grated or minced
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt

Optional toppings: extra red pepper flakes, chopped parsley, and hot sauce or shatta for more heat.

Salt note: If you use table salt instead of kosher salt, start with a little less, then taste and adjust.

Two small bowls on a kitchen counter, one filled with red spiced tomato sauce and the other with a pale garlic vinegar sauce, with a spoon resting beside them

Instructions

Get set up

Slice the onions. Cut onions into thin, even slices. If you want extra crisp, toss with flour until lightly coated.

Thinly slicing a yellow onion on a cutting board on a bright kitchen counter

Make the crispy onions

Heat the oil. Heat about 1 inch of neutral oil in a wide skillet over medium to medium-high. You are aiming for hot oil that sizzles immediately when an onion slice hits the pan (about 350°F if you use a thermometer).
Fry in batches. Add a small handful of onions and fry, stirring often, until deep golden brown, 5 to 9 minutes depending on your heat and batch size. Use the color as your guide. If they are browning too fast, lower the heat a touch.
Drain and salt. Transfer onions to a paper towel lined plate or sheet pan. Immediately sprinkle with salt. They will darken slightly as they cool, so pull them when they are a shade lighter than your final goal. Repeat with remaining onions. Set aside.

Cook the lentils and warm the chickpeas

Simmer lentils. Add lentils to a pot and cover with water by about 2 inches. Add 1 teaspoon salt. Bring to a boil, then reduce to a simmer until tender but not mushy, 18 to 25 minutes. Drain and set aside.
Warm chickpeas. Warm chickpeas in a small saucepan over low heat with a splash of water and a pinch of salt, 2 to 3 minutes, just until heated through. (A microwave works too.) Set aside.

Cook the rice

Toast and steam. In a pot, melt butter (or add olive oil) over medium heat. Stir in cumin and rice and cook 1 minute. Add water and salt, bring to a boil, cover, and reduce to low. Cook 15 minutes, then rest off heat 10 minutes. Fluff.

Cook the pasta

Boil until just tender. Cook pasta in well-salted water until al dente. Drain and set aside. (A tiny drizzle of oil helps prevent sticking.)

Make the spiced tomato sauce

Bloom the garlic and spices. In a saucepan, heat olive oil over medium. Add garlic, cumin, coriander, and red pepper flakes. Stir 30 seconds until fragrant.
Build the sauce. Stir in tomato paste for 1 minute. Add crushed tomatoes, vinegar, salt, pepper, and sugar if using. Simmer 10 to 15 minutes until thick and glossy. Taste and adjust salt and heat.

Make the garlic vinegar drizzle

Stir and steep. Combine vinegar, water, garlic, cumin, and salt. Let it sit 10 minutes. Taste. It should be sharp and garlicky. (Some families call a version of this da’ah or daqqa, and you will see different spellings.)

Assemble the bowls

Layer like you mean it. In each bowl add rice, lentils, then pasta. Top with chickpeas.
Sauce it. Spoon on tomato sauce, then drizzle with garlic vinegar. Start with 2 to 3 tablespoons tomato sauce and 1 to 2 tablespoons garlic vinegar per bowl, then adjust to taste. You can also serve both sauces on the side so everyone can choose their own level of tang and heat.
Finish with a truly generous amount of crispy onions. This is not the moment for restraint.

A koshari bowl being finished with red tomato sauce and a drizzle of garlic vinegar, with crispy onions piled on top on a warm-toned kitchen table

Nutrition information is estimated.

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Koshari

Why It Works

Pairs Well With

Recommended

Green Lentil Soup with Lemon and Dill

Cozy Lentil Curry

Red Lentil Curry

Red Lentil Dhal

Storage Tips

Common Questions

What is koshari made of?

Do I have to use chickpeas?

What kind of lentils work best?

Can I make koshari gluten-free?

How do I keep the onions crispy?

Koshari

Ingredients

For the crispy onions

For the lentils and chickpeas

For the rice

For the pasta

Spiced tomato sauce

Garlic vinegar drizzle

Instructions

Get set up

Make the crispy onions

Cook the lentils and warm the chickpeas

Cook the rice

Cook the pasta

Make the spiced tomato sauce

Make the garlic vinegar drizzle

Assemble the bowls