Egyptian Koshari

Ever tasted a dish that feels like a warm hug and a flavor explosion all at once? That’s Egyptian Koshari for you! This glorious comfort food is Egypt’s national dish for good reason – it’s a magical layering of rice, lentils, pasta, and chickpeas topped with crispy fried onions and zesty sauces that’ll make your taste buds dance.

What makes Koshari truly special is how it transforms humble pantry staples into something extraordinary. The contrast between the hearty lentil-rice base, the tangy tomato sauce, and those addictively crunchy fried onions creates pure magic in every bite. And the best part? You’re about to master making this street food legend right in your own kitchen!

Ingredients

For the Base:

• 16 oz canned chickpeas, rinsed and drained
• 12 oz ditalini pasta, cooked according to package instructions

For the Fried Onions:

• 3 large onions, sliced thin into rings
• 3 tsp salt
• 1½ tbsp cornstarch
• Vegetable oil, for frying

For the Tomato Sauce:

• 2 tbsp fried onions
• 1 tbsp reserved vegetable oil
• 7 cloves garlic, crushed
• 6 oz tomato paste
• 15 oz tomato sauce
• 3 cups water
• Salt and pepper, to taste
• 3 tbsp white vinegar
• 1 tsp paprika

For the Lentil Rice:

• 2 tbsp reserved oil
• ⅓ cup fried onions
• 2 cups brown lentils, rinsed and drained
• 2 cups rice, rinsed and drained
• 1 cup vermicelli, toasted
• 4 cups water
• 2 cups hot water
• 1 tsp ground cumin

For the Cumin Sauce (Dukka):

• 3 tbsp white vinegar
• 5 cloves garlic, crushed
• ½ cup hot water
• 1 tsp ground cumin
• Salt, to taste
• ½ tsp ground black pepper
• ¼ tsp paprika

Steps

Prepare the Fried Onions:

1. In a large bowl, thoroughly toss the sliced onions with the 3 tsp salt and 1½ tbsp cornstarch until evenly coated. The cornstarch helps achieve that perfect crispiness while the salt draws out moisture.
2. Pour vegetable oil into a large deep pan to a depth of 1 inch and heat over medium-high heat until shimmering but not smoking (around 350°F/175°C). Test with a small piece of onion – it should sizzle immediately but not burn.
3. Working in batches to avoid overcrowding (which causes steaming instead of frying), add the coated onion slices to the hot oil. Stir occasionally with a slotted spoon until they turn a beautiful golden-brown color, approximately 10-12 minutes. Look for even coloring and listen for the sizzle to quiet down.
4. Using a slotted spoon, transfer the fried onions to a paper towel-lined plate, arranging them in a single layer to ensure proper draining and maintain crispness. Let them cool completely before using.
5. IMPORTANT: Reserve the used oil! Strain it through a fine-mesh sieve into a heatproof container – this flavor-infused oil is essential for the other components.

Make the Tomato Sauce:

6. Heat 1 tbsp of the reserved oil in a medium saucepan over medium heat. Add the 7 cloves of crushed garlic and cook, stirring frequently, until just fragrant, approximately 1-2 minutes. Watch carefully – garlic burns quickly and becomes bitter!
7. Add the 6 oz tomato paste and stir continuously for 1 minute to cook off the raw flavor. This “blooming” step deepens the tomato flavor significantly.
8. Pour in the 15 oz tomato sauce, 3 cups water, salt and pepper to taste, 3 tbsp white vinegar, and 1 tsp paprika. Stir to combine completely.
9. Bring the mixture to a gentle boil, then reduce heat to medium-low, cover, and let simmer for 15 minutes, stirring occasionally. The sauce should thicken slightly but remain pourable. If it becomes too thick, add a splash of water.

Prepare the Lentil Rice:

10. In a heavy-bottomed pot over medium-high heat, add 2 tbsp reserved oil along with ⅓ cup fried onions, 2 cups brown lentils, and 1 tbsp salt. Stir continuously for 1-2 minutes to coat the lentils in the flavorful oil.
11. Add 4 cups water and bring to a boil. Maintain a gentle boil over medium-high heat for 10-15 minutes, or until the lentils are tender but still hold their shape. Test by squeezing a lentil between your fingers – it should yield easily but not be mushy. Do not drain!
12. Add the 2 cups rinsed rice, 1 cup toasted vermicelli, 2 cups hot water, another 1 tbsp salt, and 1 tsp ground cumin. Stir gently to combine without breaking the lentils.
13. Bring back to a boil, then immediately cover and reduce heat to low for 12-15 minutes, or until both rice and pasta are tender. Avoid lifting the lid during cooking as this releases the steam needed for proper cooking.
14. Once done, remove from heat and let stand covered for 5 minutes. Then fluff gently with a fork or light spatula to separate the grains without mashing.

Mix the Cumin Sauce:

15. In a small bowl, combine 3 tbsp white vinegar, 5 cloves crushed garlic, ½ cup hot water, 1 tsp ground cumin, salt to taste, ½ tsp ground black pepper, and ¼ tsp paprika.
16. Whisk thoroughly until fully combined. The hot water helps bloom the spices and mellow the raw garlic flavor. Let stand for 5 minutes before using to allow flavors to meld.

Assemble the Koshari:

17. For authentic presentation, layer components in this specific order: First, spread the lentil-rice mixture as the base in a large serving dish or individual bowls.
18. Top with a generous layer of the cooked ditalini pasta, followed by the drained chickpeas distributed evenly across the surface.
19. Crown your creation with a liberal sprinkling of the crispy fried onions – don’t be shy here, they’re a signature element!
20. Drizzle the tomato sauce over the top – you can serve extra on the side for those who prefer more sauciness.
21. Finally, offer the cumin sauce separately for diners to add according to their taste preference. The tangy, garlicky kick perfectly complements the other flavors.

Smart Swaps

• Use brown rice instead of white (same 2 cups measurement) for added fiber and nutrients – just increase cooking time by 10-15 minutes
• Substitute quinoa for the rice (same 2 cups) to boost protein content and make it gluten-free
• Try red lentils instead of brown for a creamier texture, but reduce cooking time to 8-10 minutes
• For a gluten-free version, replace ditalini with gluten-free elbow pasta at the same 12 oz measurement

Make It Diabetes-Friendly

• Replace white rice with ½ cup cauliflower rice per serving (reduces carbs by approximately 30g per serving)
• Use ½ cup whole grain pasta instead of regular ditalini (lowers glycemic impact by about 20%)
• Increase the protein-to-carb ratio by doubling the chickpeas to 32 oz while halving the rice to 1 cup (reduces overall glycemic load)
• Serve with a side of leafy greens dressed with lemon juice to further slow carbohydrate absorption
• Consider eating this meal earlier in the day when insulin sensitivity is typically higher

Pro Tips

• Make the fried onions a day ahead and store in an airtight container to save time and preserve crispness
• The tomato sauce can be made up to 3 days in advance and refrigerated – the flavors actually improve with time
• For extra flavor depth, toast the dry lentils in a pan for 2-3 minutes before cooking
• Koshari tastes even better the next day! Store components separately and reheat the rice-lentil mixture with a splash of water
• For authentic Egyptian flavor, add a pinch of baharat spice blend to the tomato sauce if you can find it