Name: Egyptian Koshari Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Egyptian
Ingredients: 2 large yellow onions (thinly sliced); 1/4 cup flour; 1 cup vegetable oil (for frying); 1 tsp kosher salt (to season); 1 cup basmati rice; 1 cup green or brown lentils (picked over and rinsed); 1 cup elbow macaroni; 15 oz cooked chickpeas (rinsed); 2 tbsp Baharat Spice Blend (divided); 1 tsp kosher salt (for rice and lentils); 3 tbsp fresh parsley (minced); 2 tsp vegetable oil; 4 garlic cloves (minced); 2 cups tomato passata/sauce; 1 tsp kosher salt; 1 tbsp red wine vinegar (or red grape vinegar); Shatta sauce (hot chili sauce); Garlic Sauce (Toum)

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Introduction

Koshari is a beloved Egyptian comfort food known for its hearty layers of rice, lentils, pasta, and crispy onions. This flavorful vegetarian dish combines simple ingredients with aromatic spices to create a satisfying and unique meal perfect for any occasion.

A large white shallow bowl holds a layered dish starting with a base of light brown rice mixed with cooked green lentils, forming the bottom layer. Above this is a ring of pale, elbow-shaped macaroni pasta scattered with some lentils. Sitting on top of the macaroni is a layer of chunky, deep red tomato sauce mixed with chickpeas. The topmost layer is a generous pile of golden-brown crispy fried onions mixed with small sprigs of fresh green herbs sprinkled all over. The bowl is placed on a white marbled surface with a soft focus in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large yellow onions (thinly sliced)
1/4 cup flour
1 cup vegetable oil
1 cup basmati rice
1 cup green or brown lentils (picked over and rinsed)
2 tbsp Baharat Spice Blend (divided)
1 cup elbow macaroni
2 cups tomato passata or sauce
1 tsp kosher salt
2 tsp vegetable oil
4 garlic cloves (minced)
15 oz cooked chickpeas (rinsed)
1 tbsp red wine vinegar (or red grape vinegar)
3 tbsp fresh parsley (minced)
Shatta sauce (hot sauce), for serving
Garlic sauce (Toum), for serving

Instructions

Step 1: In a large, deep-sided skillet, heat the vegetable oil over medium-high heat. Toss the thinly sliced onions with flour in a large bowl, then fry them in batches until dark golden brown. Drain on paper towels and season with salt. Set aside.
Step 2: Rinse the basmati rice under cold water until the water runs clear. In a saucepan, bring 1 1/2 cups water and 1 tsp kosher salt to a boil. Add the rice and 1 tablespoon of Baharat Spice Blend, stir, cover, reduce heat to low, and cook for 18 minutes. Remove from heat and set aside.
Step 3: In another saucepan, bring 4 cups water, 1 tsp kosher salt, and 1 tsp Baharat Spice Blend to a boil. Add the lentils and cook uncovered for 20 minutes. Drain and set aside.
Step 4: Cook the elbow macaroni in boiling salted water for 10 minutes until tender. Drain and set aside.
Step 5: Heat 2 teaspoons vegetable oil in a saucepan over medium heat. Sauté minced garlic for 1 minute, then add the tomato passata, salt, remaining 2 teaspoons Baharat Spice Blend, and the cooked chickpeas. Simmer partially covered on low heat for 10 minutes. Stir in red wine vinegar and minced parsley. Remove from heat.
Step 6: To assemble, you can either mix all components together or layer them for a striking presentation. For layering: place half the crispy onions on the bottom of a large bowl, then add the tomato chickpea mixture, followed by the macaroni, lentils, and finally the rice. Press gently to firm the layers.
Step 7: Cover the bowl with a large plate, hold both securely, and flip the bowl upside down onto the plate. The koshari should release easily. Top with the remaining crispy onions and some chopped parsley. Serve with shatta sauce and garlic sauce (Toum) on the side for added flavor.

Tips & Variations

Use fresh Baharat Spice Blend or adjust the seasoning to your taste for a more personalized flavor.
For extra crunch, add toasted nuts or crispy garlic chips on top.
Vegetables like sautéed peppers or fried eggplant can be mixed in for added texture and color.
To save time, prepare the crispy onions in advance and store them in an airtight container.

Storage

Store leftover koshari in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to keep it moist. Keep crispy onions separate until serving to maintain their crunch.

How to Serve

A dish with four clear layers is shown on a white plate set on a white marbled surface. The bottom layer is soft white rice mixed with brown lentils scattered throughout. Above this is a thick layer of whole brown lentils, creating a dense dark brown ring. The third layer is curly, pale yellow macaroni pasta sitting on top of the lentils. On top of the pasta is a chunky red tomato sauce with visible whole chickpeas mixed in. The final top layer is a generous pile of thin, golden-brown fried onions sprinkled with small bits of green herbs, creating a crispy texture contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make koshari vegan?

Yes, this recipe is naturally vegan as it contains no animal products. Just be sure to use vegetable oil and check that your Baharat Spice Blend contains no added animal ingredients.

What can I use if I don’t have Baharat Spice Blend?

You can substitute with a mix of ground cumin, coriander, cinnamon, paprika, black pepper, and cloves to mimic the warm, aromatic flavor of Baharat. Adjust quantities to taste.