Egyptian
Koshary
Egypt's national dish, a carb-lover's dream mixing rice, lentils, and pasta, crowned with spicy tomato sauce and crispy onions.
Watch it madeThe Golden Balance · 1:23
Ingredients
- Brown Lentils1 cup
- Short Grain Rice1 cup
- Small Macaroni1 cup
- Vermicelli1/2 cup
- Chickpeas (canned or soaked)1 cup
- Onions3 large
- Tomato Paste2 tbsp
- Garlic6 cloves
- White Vinegar1/4 cup
Method
- Rinse the lentils and boil them in water until tender but firm; drain and set aside.
- Cook the rice with vermicelli until fluffy.
- Boil the macaroni pasta until al dente; drain.
- Slice onions into thin rings, dust with flour, and fry in hot oil until dark brown and crispy (keep the oil).
- Prepare the tomato sauce: Sauté garlic in some of the onion oil, add tomato paste, vinegar, cumin, coriander, and chili flakes, then simmer.
- Prepare the 'Dakka': Mix minced garlic, vinegar, lemon juice, cumin, coriander, and water.
- To serve, layer rice, macaroni, and lentils on a plate.
- Top generously with chickpeas and the crispy fried onions.
- Serve the tomato sauce and Dakka on the side for drizzling.
What you need
Common questions
Can I substitute brown lentils, or do they need to stay intact for koshary?
Brown lentils are traditional and work best because they hold their shape. You can use green or black lentils if needed. Avoid red lentils; they break down too much and turn the base mushy.
How do I time the lentils, rice, pasta, and onions so everything finishes together?
Start with the onions first, since they take the longest. Then cook lentils, rice, and macaroni in separate pots while the sauce simmers. The dish holds well, so it’s fine if components finish a little early.
What are the most common mistakes when making koshary?
Overcooking the lentils or pasta is the biggest issue. Another common mistake is not browning the onions enough, which weakens the flavor. Also avoid too much sauce on the plate at once or the rice will turn soggy.
How should I store leftover koshary components?
Store each component separately in airtight containers: rice, lentils, pasta, sauce, onions, and chickpeas. Refrigerate for up to 4 days. Keep the crispy onions at room temperature only if fully dry, or they’ll lose crunch.
How is koshary usually served, and can I prepare it ahead for guests?
Serve it as a build-your-own bowl with rice, lentils, macaroni, chickpeas, crispy onions, then offer tomato sauce and dakka on the side. You can make every component ahead; reheat gently and add onions just before serving.