Entree: Egypt – Alexandria & Mediterranean – كشري ➤ Koshari (Egyptian Rice-Lentil Pasta)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- Grains and legumes:
  - 1 cup (200 g) dry brown lentils
  - 1 cup (185 g) long-grain white rice, rinsed
  - 8 oz (225 g) small elbow macaroni or small pasta
- Legume garnish:
  - 1 can (15 oz / 425 g) chickpeas, drained and rinsed (approx. 240–260 g drained)
- For the tomato sauce (koshari sauce):
  - 28 oz (800 g) canned crushed tomatoes or passata
  - 3 tbsp (45 ml) vegetable oil
  - 4 cloves (approx. 12 g) garlic, minced
  - 2 tbsp (30 ml) distilled white vinegar
  - 1 tsp (2 g) ground cumin
  - 1 tsp (4 g) tomato paste (optional, for depth)
  - 1 tsp (4 g) sugar (optional)
  - 1 tsp (5 g) salt, or to taste
  - 1/4 tsp (0.5 g) red pepper flakes (optional, to taste)
- For the crispy onions:
  - 2 large onions, thinly sliced, approx. 14 oz (400 g) total
  - 1/2 cup (120 ml) neutral oil for frying
  - 1/2 tsp (3 g) salt
- Optional garlic-vinegar sauce (dakka):
  - 3 cloves (approx. 9 g) garlic, minced
  - 3 tbsp (45 ml) white vinegar
  - 1/4 tsp (0.5 g) salt
- Salt and black pepper to taste

Instructions

1. Cook lentils: rinse lentils and place in a pot with 3 cups (720 ml) water; bring to a simmer and cook until tender but holding shape, about 20–25 minutes. Drain any excess and set aside.
2. Cook rice: in a separate pot, heat 1 tbsp (15 ml) oil, add rinsed rice and 1 3/4 cups (420 ml) water, a pinch of salt; bring to a boil then reduce heat, cover and simmer until rice is tender and water absorbed, about 15 minutes. Fluff with fork and keep warm.
3. Cook pasta: boil pasta in salted water according to package until al dente; drain and toss with a little oil to prevent sticking.
4. Prepare crispy onions: separate onion slices, pat dry. Heat 1/2 cup (120 ml) oil in a wide skillet or pot to medium-high. Fry onions in batches, stirring, until deep golden brown and crisp (about 6–8 minutes per batch); remove to paper towels and sprinkle with 1/2 tsp salt. Reserve some oil from frying for other steps if desired.
5. Make tomato sauce: heat 3 tbsp (45 ml) oil in a saucepan over medium heat. Sauté minced garlic briefly until fragrant but not brown. Add crushed tomatoes, cumin, tomato paste (if using), sugar, salt, and red pepper flakes; simmer gently 10–15 minutes to thicken. Stir in 2 tbsp (30 ml) vinegar near the end, taste and adjust vinegar/salt/sugar balance.
6. Make garlic-vinegar sauce (optional): mix minced garlic with 3 tbsp (45 ml) white vinegar and salt; let rest briefly so flavors mellow.
7. Assemble koshari: on a serving platter or individual bowls layer rice, lentils, and pasta (traditional order varies). Top with drained chickpeas, spoon generous amounts of tomato sauce over the top, and finish with a generous handful of crispy onions.
8. Serve with the garlic-vinegar sauce on the side so diners can pour to taste; mix layers while eating for the classic textural contrast.