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5 from 2 votes

Koshari Recipe from Egypt

Koshari is the national dish of Egypt, made by layering lentils, pasta, rice, chickpeas, tomato sauce, and fried onions together!
Course Main Course, street food
Cuisine Egyptian
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings
Calories 339kcal


  • Medium Pot/Lid
  • Small Pot/Lid
  • Saucepan


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
  • ½ tbsp nutmeg
  • black pepper


  • 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!


  • 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


Serving: 1serving | Calories: 339kcal | Carbohydrates: 72g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 40mg | Potassium: 223mg | Fiber: 4g | Sugar: 2g | Vitamin A: 698IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 4mg