Koshari
Koshari is a hearty and flavorful Egyptian dish that combines rice, lentils, and pasta with a tangy tomato sauce, chickpeas, and crispy fried onions. It's a comforting and satisfying meal, perfect for lunch or dinner.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 807 kcal
Allergen information: may contain gluten and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
main
- 170 gbrown lentil, rinsed
- 200 gbasmati rice, rinsed
- 50 gvermicelli pasta, broken into small pieces
- 100 gmacaroni pasta
- 400 gchickpea, canned, rinsed and drained
- 1,000 mlwater
crispy onions
- 2 pcsyellow onion, thinly sliced
- 1 tbspall-purpose flour
- 500 mlvegetable oil
tomato sauce
- 400 gcanned crushed tomato
- 4 clovegarlic, minced
- 0.5 tspchili powder
- 0.5 tspcumin, ground
- 1 tbspred wine vinegar
seasoning
- 1 tspsalt
- 0.5 tspblack pepper, ground
garlic vinegar
- 2 clovegarlic, minced
- 60 mlwhite vinegar
- 60 mlwater
hot sauce
- 0.5 tspchili flake(optional)
- 30 mlwater(optional)
Equipment
slotted spoon · paper towels · large pot · skillet · serving bowls · medium pot
The method
Step by step
- 1
Cook the brown lentils in a pot with water for 20-25 minutes, or until tender but not mushy. Drain and set aside.
About 25 min
Cook’s note: Ensure lentils are cooked through but retain some bite.
- 2
Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to package directions until al dente. Drain and set aside.
About 10 min
- 3
Prepare the crispy onions: Toss the sliced yellow onions with the all-purpose flour in a bowl until evenly coated.
About 5 min
Cook’s note: Coating the onions lightly with flour helps them crisp up.
- 4
Heat the vegetable oil in a deep skillet or pot over medium-high heat. Fry the floured onions in batches until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Season with a pinch of salt.
About 15 min
Cook’s note: Don't overcrowd the pan; fry in batches for best results.
- 5
In a medium pot, heat a small amount of the oil used for frying the onions. Add the vermicelli pasta and cook, stirring frequently, until golden brown.
About 3 min
Cook’s note: Keep a close eye on the vermicelli as it browns quickly.
- 6
Add the rinsed basmati rice to the pot with the vermicelli, along with some salt and black pepper. Pour in water, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is cooked.
About 20 min
Cook’s note: Do not lift the lid while the rice is cooking to trap the steam.
- 7
While the rice cooks, prepare the tomato sauce: In a separate saucepan, heat a small amount of fresh vegetable oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
About 2 min
- 8
Stir in the canned crushed tomatoes, chili powder, ground cumin, salt, and black pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
About 20 min
Cook’s note: Taste and adjust seasonings as needed.
- 9
Stir in the red wine vinegar into the tomato sauce and cook for another 2 minutes.
About 2 min
Cook’s note: The vinegar adds a crucial tang to the sauce.
- 10
Prepare the garlic vinegar: In a small bowl, combine the minced garlic, white vinegar, and water.
About 2 min
Cook’s note: This provides a sharp, aromatic counterpoint to the rich koshari.
- 11
If making hot sauce, combine the chili flakes and water in a small bowl.
About 1 min
Cook’s note: Adjust chili flakes to your preferred spice level.
- 12
To assemble Koshari, layer the ingredients in a large serving bowl: start with a base of rice and vermicelli, then add the cooked macaroni pasta, followed by the cooked brown lentils and chickpeas.
About 5 min
Cook’s note: Serve immediately for the best texture.
- 13
Spoon a generous amount of the tomato sauce over the layers. Top with the crispy fried onions.
About 1 min
- 14
Serve immediately, offering the garlic vinegar and hot sauce on the side for individual preference.
Per serving
Nutrition
- Calories
- 807.3kcal
- Protein
- 28.3g
- Carbs
- 132.3g
- Fat
- 18g
- Fibre
- 14.5g
- Sugar
- 12.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Koshari components separately in airtight containers in the refrigerator.
Reheat individual components gently on the stovetop or in the microwave until warmed through.
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