Koshari (Egyptian Lentils, Rice and Macaroni with Spiced Tomato Sauce)

Sofia came home from a college friend’s family dinner absolutely obsessed with a dish she could only describe as rice and pasta and lentils all together, and also crunchy onions, Mom, you have to make this. It took me an embarrassingly long search of my own to land on koshari, Egypt’s unofficial national dish, and now it is in our regular rotation.

Koshari layers rice, brown lentils, and small pasta, then buries the whole thing under a spiced tomato sauce and a generous pile of deeply fried crispy onions, with a garlicky vinegar sauce passed at the table for anyone who wants extra punch. It sounds like an odd combination of textures until you get a spoonful with all of them together, at which point it makes complete sense.

This is a build-your-own kind of meal. Egyptian families all have their own ratios and opinions, so do not feel locked into mine once you have made it a few times. If you want extra heat, our Harissa (recipe on the site) stands in beautifully for the traditional Egyptian shatta.

Koshari Recipe

Prep time: 20 minutes · Cook time: 50 minutes · Total: 1 hour 10 minutes · Servings: 6 · Calories: ~480 per serving

Ingredients

• For the rice, lentils and macaroni:
• 1 cup brown lentils, rinsed
• 1 cup long-grain rice, rinsed
• 1 cup small elbow macaroni
• 3 tbsp olive oil
• 1 tsp ground cumin
• Salt
• For the tomato sauce:
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 tbsp white vinegar
• 1 tsp ground cumin
• 1/2 tsp red pepper flakes, optional
• Salt, to taste
• For the crispy onions and garlic vinegar:
• 2 large onions, thinly sliced
• Vegetable oil, for frying
• 4 garlic cloves, minced
• 1/4 cup white vinegar
• 1 tsp ground cumin

Instructions

1. Cook the lentils in salted water until just tender, 18 to 20 minutes. Drain, toss with 1 tablespoon olive oil, and set aside.
2. Cook the rice: heat 2 tablespoons olive oil, add the rice, cumin, and salt, and toast 1 minute. Add 1 3/4 cups water, bring to a boil, cover, and simmer 15 minutes until tender. Fluff with a fork.
3. Cook the macaroni in salted boiling water until al dente, then drain.
4. Make the tomato sauce: heat the olive oil, saute the garlic 30 seconds, then add the crushed tomatoes, vinegar, cumin, chili flakes, and salt. Simmer 15 to 20 minutes until thickened.
5. Make the crispy onions: fry the sliced onions in about 1/2 inch of oil over medium heat until deep golden and crisp. Drain on paper towels and salt immediately.
6. Make the garlic vinegar: whisk the minced garlic, vinegar, cumin, and a pinch of salt in a small bowl. Let it sit 10 minutes.
7. To assemble, layer the rice, lentils, and macaroni in bowls or on a platter, then top generously with the tomato sauce and crispy onions.
8. Pass the garlic vinegar, and hot sauce or harissa if you like, at the table for guests to add to taste.

Recipe Notes

• Koshari is endlessly customizable in proportions. Some families favor more lentils, others more rice; taste and adjust as you build your own version over time.
• Make the crispy onions first and let them cool completely; they crisp up even further as they sit, and you can fry them a day ahead and keep them airtight.
• A store-bought chili garlic sauce or our own Harissa (recipe on the site) makes a great stand-in for Egyptian shatta if you want extra heat.
• This is proudly a make-ahead, mix-and-match dinner. Keep the components separate in the fridge for up to 3 days and reheat as needed.