Egyptian Koshari Recipe (quick & easy - 40 minutes!)

Bowl of koshari with red sauce in a bowl with a fork.

Egyptian Koshari Recipe (quick & easy - 40 minutes!)

Egypt’s national dish! A hearty mix of rice, lentils, and pasta topped with spiced tomato sauce and crispy onions. Budget-friendly and crowd-pleasing.

Course Main Course

Cuisine Egyptian

Prep Time 10

Cook Time 30

Total Time 40

Servings serves

Calories 539kcal

Ingredients

¾ cup brown lentils dry; approx. 145g
¾ cup white rice dry long grain; approx. 150g
5.3 oz macaroni pasta dry; approx. 150g

Tomato sauce

1 tbsp vegetable oil
2 cloves garlic minced
1 tsp za’atar or sub with oregano
1 tsp salt
¼ tsp sugar
¼ tsp ground cinnamon
¼ tsp smoked paprika
1 tbsp white vinegar
5 oz tomato paste approx. 140g
14 oz diced tomatoes 1 can; approx. 400g
3⅓ cups boiling water approx. 800ml

Crispy onions

1 large yellow onion thinly sliced for crispy onions
3 tbsp all-purpose flour for coating onions
½ tsp salt for crispy onions
¼ cup vegetable oil for frying; or any oil suitable for frying

Instructions

Cook the rice, lentils, and pasta

In separate pots, cook the brown lentils, white rice, and macaroni in salted water according to package directions. Drain and set aside.

Make the tomato sauce

In a medium saucepan over medium heat, heat 1 tablespoon of vegetable oil. Add minced garlic and sauté for 1 minute. Stir in the za’atar, salt, sugar, cinnamon, smoked paprika, and white vinegar. Cook, stirring constantly, for 1–2 minutes to toast the spices.
Add a splash of boiling water and scrape the bottom of the pan to deglaze. Stir in the tomato paste and diced tomatoes, then pour in the remaining boiling water. Bring to a boil, reduce to low, and simmer uncovered for about 20 minutes, or until the sauce has reduced by half.
Taste and adjust seasoning as needed—add more sugar if too tangy, or more salt. Use a handheld stick blender to purée the sauce until smooth. Transfer to a serving jug or bowl.

Fry the crispy onions

In a bowl, toss the sliced yellow onion with flour and ½ teaspoon salt until well coated. Heat ¼ cup of vegetable oil in a large skillet over medium-high heat. To test if the oil is ready, drop in a piece of onion—if it sizzles, the oil is hot enough.
Add the onions in a single layer and fry, stirring occasionally, until golden and crispy. Remove with a slotted spoon and place on a paper towel–lined plate to drain.

Serve

Arrange the cooked rice, lentils, and pasta on a large platter—either layered or tossed together. Serve with the warm tomato sauce and crispy onions on the side so everyone can build their bowl to taste.

Video

Nutrition