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Koshari is an Egyptian dish made of rice, macaroni and lentils mixed together, topped with a tomato-vinegar sauce; garnished with chickpeas and crispy fried onions


  1. Olive Oil 2 tbs
  2. Rice 1 cup
  3. Brown Lentils 1 cup
  4. Elbow macaroni 1 small packet
  5. Vegetable stock 1 cup
  6. Garlic 5 clove, quartered
  7. Cumin 1 spoon
  8. Bay leaf 1 No
  9. Salt to taste


For the Sauce:

  1. 2 tbsp olive oil
  2. 1 small onion, diced finely
  3. 2 cloves garlic, finely minced
  4. 1 (15 oz) can unseasoned tomato sauce (cooked/pureed tomatoes)
  5. 2 tsp baharat spice blend
  6. ΒΌ teaspoon red chile flakes (omit if you dislike spicy hot)
  7. 1 tbs red wine vinegar
  8. Salt & pepper to taste

Crispy Onion Garnish:

  1. 2 large onions, finely sliced
  2. Oil for deep-frying
  3. 1 (15 oz) can garbanzo beans (chickpea)


Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the rice and fry it for 2 minutes, then add the vegetable stock. Bring it to a boil, decrease the heat to low, cover and simmer for 15 minutes or until the rice is cooked.

Rinse the lentils under cold water and add them to another medium saucepan with 2 cups of water. Add the garlic, cumin and bay leaf and bring it to a boil. Reduce the heat to low, cover and simmer for 20-30 minutes or until the lentils are tender. Once cooked, add the salt and stir to combine. Strain any excess liquid if necessary.

Cook the macaroni according to package instructions.



To make sauce:

Heat the oil in a medium saucepan over medium-high heat and add the onion. Cook until soft and translucent, about 5-7 minutes. Add the garlic and saute until golden brown. Add the tomato sauce, baharat, salt and pepper to taste, chilly flakes (if using) and red wine vinegar. Bring it to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.

To make the crispy onions, heat the oil in a skillet. Add the onions and fry until dark brown. Using a slotted spoon, remove them from the oil and place them on paper towels to drain and cool.

Add the rice, lentils and macaroni to a large bowl and toss to combine (or simply scoop out desired amounts of each onto the plates). Sprinkle a little baharat over each portion and serve topped with some of the spicy tomato sauce. Top with garbanzo beans, the crispy onions and another sprinkle of baharat. Serve warm.

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