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Egyptian koshari bowl served with hot sauce and garlic & vinegar sauce, and pickled vegetables

Egyptian Koshari

Egyptian Koshari is a hearty, comforting vegan dish made with layers of rice, lentils, pasta, and chickpeas, topped with a rich tomato sauce and crispy fried onions. It’s bold, flavorful, and one of Egypt’s most beloved street foods.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: Egyptian, Middle Eastern
Calories: 560
Ingredients Method Video

Ingredients
  

For the Crispy Fried Onions
  • 3 large onions - thinly sliced
  • salt - to taste
  • Oil for frying
For the Rice & Vermicelli
  • 1 cup white rice - I prefer Jasmine rice ( un washed)
  • 1/2 cup vermicelli pasta
  • 2 1/2 cups water - boiling
  • salt & black pepper - to taste
For the Lentils
  • 1 cup brown lentils
  • 3 cups water - boiling
  • 1/2 tsp ground cumin
  • salt - to taste
For the Pasta
  • 1 cup ditalini pasta
  • 4 oz angel hair pasta ( or thin spaghetti) - broken in half (1/4 package)
  • 6 cups water
  • salt - to taste
For the Chickpeas
  • 1 can chickpeas - drained and rinsed (15 oz or 1.5 cup)
  • salt - to taste
  • 1/4 tsp ground cumin
For the Tomato Sauce
  • 4 tbsp oil
  • 10 cloves garlic - minced
  • 1 can diced tomatoes - 14 oz
  • 1 can tomato sauce - 28 oz
  • salt - to taste
  • 2 tbsp ground white pepper
  • 2 large bay leaves
  • 2 tbsp ground coriander
  • 2 tbsp ground cumin
  • 1 tbsp ground nutmeg
  • 1/4 tsp ground cardamom
For the Garlic & Vinegar Sauce
  • 1/4 cup water
  • 3/4 cup white vinegar
  • 7 cloves garlic - minced
  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • salt - to taste
For the Hot Sauce
  • 4 tbsp crushed red pepper flakes - feel free to add more if you like

Method
 

Fry the Onions
  1. Season the onions with salt.
  2. In a large pot, heat the oil over medium heat.
  3. Fry sliced onions in the hot oil until deep golden and crispy.
  4. Remove the onions with a spider strainer and place them in a single layer on paper towels to absorb any extra oil.
  5. Reserve the oil.
Make the Tomato Sauce
  1. Heat oil in a medium pot and toss in the garlic; sauté just until it becomes golden and fragrant.
  2. Stir in the diced tomatoes, tomato sauce, and your blend of spices (salt, white pepper, bay leaves, coriander, cumin, nutmeg, cardamom), then lower the heat.
  3. Allow the sauce to simmer gently for about 10 minutes to let the flavors fully develop.
Make the Garlic & Vinegar Sauce
  1. Simply combine the ingredients in a small bowl and whisk until well-blended
  2. Set this aside to allow the sharp flavors to meld while you finish the rest of the components.
Make the Hot Sauce
  1. In a small pot, add 4 tbsp of the tomato sauce we just made, 4 tbsp of the garlic & vinegar sauce, and 4 tbsp of the crushed red pepper flakes.
  2. Simmer for 10 minutes. If it is too thick, you can add a little bit of water.
Prepare Rice with Vermicelli
  1. Using a medium pot, warm up 2 tablespoons of that flavorful onion-infused oil you set aside earlier.
  2. Toss in the vermicelli and toast it, stirring constantly, until it reaches a deep, golden-brown hue.
  3. Stir in the rice for about 2 minutes to coat the grains, then pour in the boiling water and season with salt and pepper. 
  4. Once it reaches a boil, reduce the heat to low, cover, and let it steam for 20 minutes until the rice is perfectly light and fluffy.
Cook the Lentils
  1. Using a medium pot, warm up 2 tablespoons of that flavorful onion-infused oil you set aside earlier.
  2. Add the lentils and keep stirring on medium heat for 1 minute.
  3. Pour in the boiling water, and add salt and ground cumin. Give the lentils a quick toss to ensure they are evenly seasoned with the cumin.
  4. Boil for 20 minutes until tender.
  5. Drain and set aside.
Cook the Pasta
  1. Bring a large pot filled with 6 cups of water to a rolling boil and season generously with salt.
  2. Slide in the ditalini and broken angel hair pasta, cooking just until they reach a firm, al dente bite.
  3. Once drained, return the pasta to the pot and toss it with 3 tablespoons of your reserved onion-infused oil.
  4. Mix thoroughly to ensure the pasta is well-coated and fragrant, then set aside for assembly.
Warm Chickpeas
  1. Place the chickpeas in a small saucepan and cover them with boiling water. 
  2. Stir in a pinch of salt and a dash of ground cumin to infuse them with extra flavor.
  3. Let the chickpeas simmer gently for about 5 minutes until they are heated through.
  4. Once finished, drain the water and set the seasoned chickpeas aside for the final assembly.
Assemble the Koshari
  1. Layer in a bowl: rice with vermicelli, followed by pasta, then lentils ( you can swap pasta and lentils if you prefer), and finally the Chickpeas. Top the dish with the tomato sauce, and Crispy fried onions on top.
Serve
  1. Serve hot, with the shatta (spicy hot sauce) and da'a (garlic and vinegar sauce) in small bowls or glass bottles on the side for guests to add as they like.

Video