middle-easternEgyptian Koshari
Egypt's beloved national street food: comforting layers of brown lentils, rice with vermicelli, elbow macaroni, spiced tomato salsa, garlicky vinegar daqqa, and crispy caramelized fried onions (ward).
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Crispy onions
20 minutesMedium heatSlice the onions thinly and toss them with 2 tablespoons of flour. Fry in batches in the oil over medium-high heat for 8 to 10 minutes per batch, drain on paper and keep the oil.
Success cueThe onions are deep golden and turn crisp as they cool.
Watch outThey darken quickly at the end of each batch.
- 02
Lentils
15 minutesGentle simmerRinse the lentils, cover with 700 ml of water and simmer for 15 minutes until half cooked.
Success cueThe lentils are soft outside but still firm in the middle.
- 03
Rice
28 minutesLow heatHeat 2 tablespoons of the onion oil and toast the vermicelli for 2 to 3 minutes. Add the rinsed rice, the lentils with their liquid topped up to 600 ml, half of the cumin and salt. Bring to a boil, cover and cook on low heat for 20 minutes, then rest for 5 minutes.
Success cueThe liquid is absorbed and the rice is tender.
- 04
Macaroni
9 minutesHigh heatBoil the macaroni in salted water for 8 to 10 minutes, drain and toss with 1 tablespoon of the onion oil.
Success cueThe macaroni is tender.
- 05
Tomato sauce
18 minutesGentle simmerHeat 2 tablespoons of the onion oil over medium heat and fry 20 g of the garlic for 1 minute. Add the tomato paste for 1 minute, then the grated tomatoes, half of the vinegar, the rest of the cumin, 1 teaspoon of chili powder and salt. Simmer for 15 to 20 minutes.
Success cueThe sauce is thick and a little oil shows on the surface.
- 06
Daqqa
3 minutesMix the remaining crushed garlic and vinegar with the lemon juice, coriander, a pinch of cumin, salt and 120 ml of water.
Success cueThe daqqa is well mixed and smells sharp of garlic and vinegar.
- 07
Serve
3 minutesLayer the rice and lentils, the macaroni and the warm chickpeas in bowls, then add the tomato sauce, the daqqa and a pile of crispy onions.
Success cueEach bowl has every layer, topped with crispy onions.
Cooking tips
Daqqa (garlic vinegar splash) cuts through the rich carbohydrates with sharp awakening acidity.
- • Using the aromatic onion frying oil to cook the rice, pasta, and sauce ties the whole dish together
Common mistakes
- • Frying all the onions at once, so they turn soft instead of crisp.
- • Cooking the lentils fully before adding the rice, so they turn to mush.
- • Throwing away the onion oil, which gives the rice, pasta and sauce their flavor.
Serving ideasServe with extra daqqa and chili sauce on the side so everyone sets their own heat and sourness.
Potential allergens
Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
How do I store leftover koshari?
Keep the rice and lentils, pasta, sauce and daqqa in separate boxes in the fridge for up to 3 days. Keep the crispy onions in a dry jar at room temperature for up to 1 week. Reheat the rice with a spoon of water until it is steaming hot.
Can I use canned chickpeas?
Yes. Rinse them well and warm them in a little salted water before serving.
Why are my onions not crispy?
Too many onions in the oil at once lowers its heat, so they steam. Fry small batches and spread them on paper in one layer.
