Koshari is the national dish of Egypt, made by layering lentils, pasta, rice, chickpeas, tomato sauce, and fried onions together!
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
Recipe Origins
Koshari is the national dish of Egypt. It is made by layering rice, macaroni, tomato sauce, lentils, chickpeas, and fried onions.
Though the origins of Koshari are unclear, many believe that it was invented during a period of British occupation of Egypt. The two cultures were combined in this inventive and unique dish!
At first Koshari was served on food carts throughout the country, but it has later evolved into a restaurant dish. Many restaurants serve Koshari but it is also frequently prepared at home.
PLEASE NOTE: This Koshari Recipe isn’t made entirely in the traditional manner. However, the concept is the same, and many of the same ingredients are used, though I took a bit of liberty and changed the recipe slightly. Please keep this in mind when making this recipe.
Why Make this Recipe
- “Travel” to Egypt: If you’ve never been to Egypt but want to visit, this recipe is one to try! Eating a spoonful of Koshari will transport you to Egypt, where you can experience the culture of this beautiful country.
- Unique Recipe: I loved making this recipe because it was unlike anything I’ve ever tried before! This combination of ingredients creates a very interesting and delicious recipe that you may not try in another situation.
What Ingredients are in this Recipe?
- Onion: Use a sweet or yellow onion
- Macaroni Noodles: Or any other shape you desire
- Spices: Cinnamon, cumin, red chili powder, paprika, coriander, nutmeg, black pepper
- Canned Goods: Lentils, chickpeas
- Rice: Long grain white rice
How to Make this Recipe
Step 1: Cook the Macaroni
Cook the macaroni noodles according to the package instructions
Step 2: Mix the Spice Blend
In a small bowl, combine the cumin, red chili powder, paprika, coriander, nutmeg, and black pepper. Mix to combine.
Step 3: Make the Rice
Cook rice according to the package instructions, but add 2 tbsp of spice mix into the water. You can use these instructions for cooking white rice in the Instant Pot.
Step 4: Make the Tomato Sauce
While the rice is cooking, make the tomato sauce.
Put the tomato sauce, cinnamon, bay leaf, and the remainder of the spice mix in a pot or pan and heat for 10 minutes, stirring occasionally.
Step 5: Fry the Onions
Slice the onions very thin. Add a layer of oil to the bottom of a pot or pan. When the oil is hot enough that dropping an onion in causes the oil to bubble, you can begin frying.
Add the onions into the oil and allow them to fry until crispy. Remove from the oil and set on a paper-towel lined plate. Set aside.
Step 6: Layer
In a small bowl, layer onions, chickpeas, lentils, sauce, macaroni, then rice, in that order. Flip the bowl over onto a plate, allowing the koshari to release itself from the sides. Lift away the bowl and enjoy!
Expert Tips
- If you’d like, you can use fresh lentils and fresh chickpeas. In this case, soak them overnight and then boil them until tender. You can also add garlic or seasonings once they are cooked completely. In an effort to keep this recipe fast, I went with canned options
- Baharat Masala is also a common spice blend to make Koshari. If you do not want to make your own spice blend, you can substitute this.
- For a non-spicy version of this dish, omit the chili powder
Recipe FAQs
How do I Keep Leftovers of Koshari?
If you want to make koshari ahead of time, feel free to do so! To store your koshari properly, store each of the ingredients individually.
Then, when it is time to make your koshari, heat up the ingredients and assemble in the bowl at this point. This will allow you to keep the beautiful shape of the koshari without being worried about too much movement in the microwave causing it to topple.
Do I Have to Layer the Koshari?
No. If you want to create a less high-maintenance version of this dish, you can do so by simply placing the ingredients on a plate.
Though the layering in the bowl creates a fun effect, it is not a requirement.
Did you like this recipe? If so, don’t forget to check out these other recipes that I picked out just for you:
- Butter Cookies from Egypt
- Muhammar Sweet Rice from Bahrain
- Machboos from Bahrain
- 20 Rice Recipes to Make with the Rice in your Pantry
- Coconut Milk Rice with Red Beans
Koshari Recipe from Egypt
Equipment
- Medium Pot/Lid
- Small Pot/Lid
- Saucepan
Ingredients
Koshari Ingredients
- 1 15 oz can chickpeas, drained and rinsed
- 1 15 oz can lentils, drained and rinsed
- 1 cup macaroni noodles, dry
- 1 cup medium grain rice, dry
- 1 onion, sliced
- Oil for frying, I use sunflower oil but you can also use vegetable oil
- ½ tsp cinnamon
- 1 15 oz can tomato sauce
- 2 bay leaves
Spice Mix Ingredients
- 1 tbsp Cumin
- 1 tbsp Red chili powder
- 1 tbsp paprika
- 1 tbsp coriander
- 1/2 tbsp nutmeg
- black pepper
Instructions
- Cook the macaroni noodles according to the package instructions
- In a small bowl, combine the cumin, red chili powder, paprika, coriander, nutmeg, and black pepper. Mix to combine.
- Cook rice according to the package instructions, but add 2 tbsp of spice mix into the water. You can use these instructions for cooking white rice in the Instant Pot.
- While the rice is cooking, make the tomato sauce.
- Put the tomato sauce, cinnamon, bay leaf, and the remainder of the spice mix in a pot or pan and heat for 10 minutes, stirring occasionally.
- Slice the onions very thin. Add a layer of oil to the bottom of a pot or pan. When the oil is hot enough that dropping an onion in causes the oil to bubble, you can begin frying.
- Add the onions into the oil and allow them to fry until crispy. Remove from the oil and set on a paper-towel lined plate. Set aside.
- In a small bowl, layer onions, chickpeas, lentils, sauce, macaroni, then rice, in that order. Flip the bowl over onto a plate, allowing the koshari to release itself from the sides. Lift away the bowl and enjoy!
Notes
- Onion: Use a sweet or yellow onion
- Macaroni Noodles: Or any other shape you desire
- Spices: Cinnamon, cumin, red chili powder, paprika, coriander, nutmeg, black pepper
- Canned Goods: Lentils, chickpeas
- Rice: Long grain white rice
- If you’d like, you can use fresh lentils and fresh chickpeas. In this case, soak them overnight and then boil them until tender. You can also add garlic or seasonings once they are cooked completely. In an effort to keep this recipe fast, I went with canned options
- Baharat Masala is also a common spice blend to make Koshari. If you do not want to make your own spice blend, you can substitute this.
- For a non-spicy version of this dish, omit the chili powder
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