Koshari
A hearty Egyptian bowl of rice, lentils, pasta, chickpeas, tomato sauce, and crisp fried onions.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Cook lentils until tender, then drain.
- 2
Cook rice and pasta separately according to package directions.
- 3
Slice onion thinly and fry until deeply golden and crisp.
- 4
Simmer tomatoes with garlic, cumin, vinegar, salt, and pepper.
- 5
Layer rice, lentils, pasta, chickpeas, tomato sauce, and fried onions.
Cook notes
Tips
Cook each component separately so the textures stay distinct.
Fry onions slowly enough that they crisp without burning.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate rice, lentils, pasta, chickpeas, and sauce for up to 4 days.
- Keep fried onions separate so they stay crisp.
Substitutions
- Use canned chickpeas to save time.
- Use macaroni, ditalini, or broken spaghetti for the pasta layer.
What to Serve With
- Serve with extra vinegar sauce or hot sauce.
- Add a cucumber tomato salad for freshness.
Common Mistakes
- Do not mix everything together too early or the dish loses its layered texture.
- Do not rush the onions; pale onions will not give the same crunch.
Recipe FAQ
Can I make koshari ahead?
Yes. Store the components separately and assemble bowls when ready to eat.
Is koshari vegetarian?
Yes. This version is naturally vegetarian and can be vegan if your pasta contains no egg.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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