Koshari – Egyptian Lentil‑Rice‑Pasta Mix
A hearty street‑food favourite of Egypt, koshari layers rice, brown lentils, macaroni and a spiced tomato sauce, finished with crispy fried onions and a drizzle of garlic‑vinegar dressing.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 7
Rinse the lentils, place them in a saucepan with 2 L water, bring to a boil then simmer 20‑25 min until tender but not mushy; drain and set aside.
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Step 2 of 7
In a separate pot, combine rice with 1 L water, a pinch of salt and a drizzle of oil; bring to a boil, cover and simmer 15 min, then remove from heat and let steam 5 min.
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Step 3 of 7
Cook the pasta in salted boiling water according to package directions, usually 8‑10 min; drain and set aside.
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Step 4 of 7
For the sauce, heat 2 tbsp oil in a pan, stir in tomato paste and cook 1 min, add crushed tomatoes, cumin, coriander, cayenne, salt and pepper; simmer 10‑12 min until thickened.
-
Step 5 of 7
In a small skillet, heat a thin layer of oil over medium‑high heat, fry the sliced onion until deep golden and crisp, about 8‑10 min; drain on paper towel and reserve for garnish.
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Step 6 of 7
Mix the vinegar and minced garlic in a small bowl; drizzle over the assembled dish just before serving.
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Step 7 of 7
To serve, layer rice, lentils and pasta in a shallow bowl, spoon over the tomato sauce, top with the crispy onions and finish with a drizzle of the garlic‑vinegar dressing.
Notes from the kitchen
If brown lentils are unavailable, use green or red lentils; the texture will be slightly softer. Store leftovers in airtight containers for up to 3 days; reheat gently to avoid drying out.
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