Koshari is Egypt’s national dish, combining simple pantry staples into a filling, flavorful meal. Layers of rice, lentils, and macaroni are topped with a tangy tomato sauce, crispy fried onions, and a kick of chili vinegar. Traditionally eaten as a fast food favorite across Cairo, Koshari is vegan-friendly, budget-friendly, and absolutely comforting.
Ingredients (Serves 4–6)
For the Base:
1 cup rice
1 cup brown lentils
1 cup elbow macaroni or small pasta
For the Sauce:
2 cups canned tomatoes, crushed
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon chili flakes (optional)
Salt and pepper to taste
2 tablespoons vegetable oil
Toppings:
1 large onion, thinly sliced and fried until crispy
2 tablespoons vinegar (for a chili vinegar drizzle)
Fresh parsley, chopped (optional)
Instructions
Cook the lentils in boiling water until tender but not mushy, about 20 minutes, then drain. Separately, cook the rice and macaroni according to package instructions. For the sauce, heat oil in a pan, sauté chopped onion and garlic until fragrant, then add crushed tomatoes, cumin, chili flakes, salt, and pepper. Simmer for 10–15 minutes until slightly thickened.
To assemble, layer rice, lentils, and pasta on a serving platter. Pour tomato sauce over the top and garnish with crispy fried onions. Drizzle with chili vinegar and sprinkle fresh parsley before serving. Mix well before eating to combine all the flavors.
Tips for Authentic Flavor
Fry the onions until golden brown and crispy—they are essential for authentic texture.
Use brown or green lentils; red lentils become too mushy.
The chili vinegar adds a tangy heat—adjust to taste.
Serve hot and fresh; leftovers can be reheated but the fried onions lose their crispiness.
Pair with a simple cucumber salad for a refreshing contrast.