Recipe

Koshari

Egypt’s beloved street food: layered rice, lentils, and pasta topped with crispy onions, a bright tomato sauce, and a garlicky vinegar kick.

By Matt Campbell

•

4.8

A large bowl of Egyptian koshari with layers of rice, lentils, and pasta topped with crispy fried onions and spooned-over tomato sauce on a warm-toned kitchen table

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Koshari is what happens when your pantry decides to throw a block party. Rice, lentils, and pasta all show up at the same time, then you invite in crispy onions and two sauces that absolutely refuse to be ignored: a tangy tomato sauce and a sharp garlic vinegar splash that wakes the whole bowl up.

This is Egyptian comfort food at its most lovable. It is filling, budget friendly, and genuinely fun to assemble. Also, if you have ever stared at half a bag of lentils and some leftover pasta and thought, “I wish this could become dinner,” koshari is your new best friend.

Uncooked rice, brown lentils, small pasta, canned tomatoes, garlic, onions, and spices arranged on a bright kitchen counter in a single overhead scene

Why It Works

Big flavor from simple staples: earthy lentils, fluffy rice, tender pasta, and sweet-savory onions.
Contrast in every bite: soft grains plus crunchy onions, mellow base plus bright sauces.
Make-ahead friendly: cook components in batches and assemble fast when you need dinner, fast.
Customizable heat: keep it kid friendly, or add chile for a proper street-food kick.

Pairs Well With

Storage Tips

Best move: store components separately if you can. You get better texture and easier reheating.

Rice + lentils: cool completely, then refrigerate in an airtight container for up to 4 days.
Pasta: refrigerate up to 4 days with a tiny splash of oil to prevent sticking.
Tomato sauce and garlic vinegar: refrigerate up to 5 days. The vinegar sauce mellows over time in a good way.
Crispy onions: let them cool completely first. For same-day crunch, store in an airtight container at room temp. For longer storage, freeze in a zip-top bag, then re-crisp in a dry skillet or a 350°F oven until crunchy again.

Reheat: warm rice and lentils with a splash of water in the microwave or a covered saucepan. Warm pasta separately. Assemble, then sauce, then onions. Always onions last, like a crown.

Common Questions

What is koshari made of?

Koshari is typically layers of lentils, rice, and pasta, topped with crispy fried onions. It is served with a spiced tomato sauce and a garlic vinegar sauce (and often chile sauce if you want heat).

Do I have to use chickpeas?

Nope. Many classic versions often include chickpeas, but you can absolutely skip them. I love them for extra creaminess and protein, and the dish still rules without them.

Can I make koshari gluten free?

Yes. Use gluten-free pasta and verify your broth or bouillon (if using) is gluten-free. Also check any processed add-ins for cross-contamination if you are sensitive. The rest of the core ingredients are naturally gluten free.

What kind of lentils should I use?

Brown or green lentils hold their shape best here. Red lentils get too soft and will blur into the rice, which is tasty but a different vibe.

Is there a shortcut for the onions?

You can use store-bought crispy onions in a pinch. The flavor is slightly different, but still delicious and very weeknight friendly.

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

Large pot (for lentils)
Medium pot with lid (for rice)
Medium pot (for pasta)
Large skillet or Dutch oven (for onions and sauces)
Fine-mesh strainer
Paper towels and a plate (for draining onions)
Whisk or spoon

The first time I made koshari, I did it because my pantry was giving “end of the week” energy and I wanted something that felt like a real meal, not a compromise. The onions were the turning point. I tasted the bowl before the onions and thought, okay, this is good. Then I piled on the crispy onions and hit it with the garlicky vinegar and suddenly it was loud in the best way. Now I make it whenever I want comfort that still has some sparkle to it.

Tomato sauce being spooned over a bowl of koshari on a kitchen counter with warm natural light

Koshari

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Servings 6

Ingredients

For the lentils

1 cup brown or green lentils, rinsed
5 cups water
1 1/2 tsp kosher salt (split)
1/2 tsp ground cumin

For the rice

1 cup long-grain white rice, rinsed
1 3/4 cups water or low-sodium broth
1 tbsp neutral oil or olive oil
1/2 tsp kosher salt

For the pasta

8 oz small pasta (ditalini, small macaroni, or elbows)
Salted water for boiling

For the crispy onions

2 large yellow onions, thinly sliced
1/2 cup all-purpose flour (optional, for extra crunch)
1 1/2 tsp kosher salt
Neutral oil for frying (enough for about 1/4-inch depth in your pan, you will reuse it)

For the tomato sauce

2 tbsp reserved onion frying oil (or olive oil)
4 cloves garlic, minced
1 tbsp tomato paste
1 can (28 oz) crushed tomatoes
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika (optional)
1 to 2 tsp sugar (to balance acidity, to taste)
1 tsp kosher salt, plus more to taste
Black pepper, to taste

For the garlic vinegar sauce

1/3 cup white vinegar
1/3 cup water
3 cloves garlic, finely grated or minced
1/2 tsp ground cumin
1/2 tsp kosher salt
Pinch of red pepper flakes or a dash of hot sauce (optional)

Optional quick chile sauce

2 tbsp hot sauce or chili garlic sauce
2 tbsp tomato sauce (from the pot) or tomato puree
1 to 2 tbsp white vinegar (to taste)
Pinch of cumin and salt (optional)

Optional topping

1 can (15 oz) chickpeas, drained and rinsed, warmed

Instructions

Cook the lentils (but do not turn them to mush). Add lentils, water, and 1 tsp of the salt to a large pot. Bring to a boil, then reduce to a lively simmer. Cook 18 to 22 minutes until tender but still holding shape. Drain well. Toss with remaining 1/2 tsp salt and 1/2 tsp cumin.
Cook the rice. In a medium pot, combine rice, water or broth, oil, and 1/2 tsp salt. Bring to a boil, cover, and reduce to low. Cook 15 minutes, then turn off heat and rest 10 minutes. Fluff with a fork.
Cook the pasta. Boil pasta in well-salted water until just tender. Drain. If it will sit for a bit, toss with a tiny splash of oil to prevent sticking.
Crisp the onions. In a large skillet over medium-high heat, add enough neutral oil for about a 1/4-inch depth. If using flour, toss the onions with flour first. Right before frying, toss with the salt. Fry in batches, stirring often, until deep golden and crisp, 6 to 12 minutes per batch depending on your pan and how crowded it is. Transfer to a paper towel lined plate.
Tip: Pull them when they are a shade lighter than you think. They keep browning from residual heat.
Make the tomato sauce. Pour off most of the frying oil, reserving 2 tablespoons in the skillet. Add garlic and cook 30 seconds until fragrant. Stir in tomato paste for 1 minute. Add crushed tomatoes, cumin, coriander, paprika (if using), sugar, salt, and pepper. Simmer 15 to 20 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt and sugar.
Make the garlic vinegar sauce. In a small bowl, whisk vinegar, water, garlic, cumin, salt, and optional pepper flakes. Let it sit 5 minutes so the garlic takes the edge off in the best way.
Optional: stir together a quick chile sauce. In a small bowl, mix hot sauce (or chili garlic sauce) with a couple spoonfuls of the tomato sauce (or tomato puree), then add vinegar to taste. Season with a pinch of cumin and salt if you want it extra street-food-ish.
Assemble the koshari. In bowls or on a platter, layer equal-ish parts rice, lentils, and pasta (I start with about 1/3 rice, 1/3 lentils, 1/3 pasta, then adjust to your mood). Add warm chickpeas if using. Spoon tomato sauce over top, then drizzle a little garlic vinegar sauce. Add chile sauce if you want heat. Finish with a generous handful of crispy onions.
My serving advice: Put all the sauces on the table. People can keep it layered, mix it up, or do both halfway through.

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

Traditional Pasta e Fagioli

Storage Tips

Common Questions

What is koshari made of?

Do I have to use chickpeas?

Can I make koshari gluten free?

What kind of lentils should I use?

Is there a shortcut for the onions?

Koshari

Ingredients

For the lentils

For the rice

For the pasta

For the crispy onions

For the tomato sauce

For the garlic vinegar sauce

Optional quick chile sauce

Optional topping

Instructions