Egyptian Koshari with Crispy Onions and Spicy Tomato Sauce

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Koshari is Egypt's beloved national dish – a hearty, build-your-own bowl of lentils, rice, pasta, and chickpeas crowned with a cumin-spiked tomato sauce and a tumble of crispy fried onions. It's the ultimate Egyptian comfort food, sold from street carts across Cairo and slurped down with garlic-vinegar 'dakka' and a hit of chili sauce.

Nutrition Facts

Per serving (estimated)

• 685 kcalCalories
• 22 gFat
• 3 gSaturated Fat
• 102 gCarbs
• 16 gFiber
• 11 gSugar
• 24 gProtein
• 720 mgSodium
• 900 mgPotassium
• 120 mgCalcium
• 6 mgIron
• 18 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the lentils and chickpeas

• 1 cup brown or black lentils, rinsed
• 1 cup dried chickpeas (soaked overnight) or 1 (15 oz) can chickpeas, drained
• 1/2 tsp ground cumin
• 1 bay leaf

For the rice

• 1 cup Egyptian or basmati rice, rinsed until water runs clear
• 2 cups water or vegetable broth
• 1 tbsp olive oil
• 1/2 tsp salt

For the pasta

• 1 cup small elbow macaroni or ditalini
• 1 tbsp olive oil
• 1/2 tsp salt

For the crispy onions

• 2 large yellow onions, halved and thinly sliced
• 1 cup vegetable oil, for frying
• 1/4 tsp salt

For the tomato sauce

• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp red chili flakes
• 1 (15 oz) can tomato sauce or passata
• 1 tbsp white vinegar
• 1 tsp sugar
• Salt and black pepper, to taste

For the garlic-vinegar (dakka) and serving

• 4 garlic cloves, crushed
• 1/3 cup white vinegar
• 1/4 cup water
• 1/4 tsp salt
• Lemon wedges and hot chili sauce (shatta), to serve

Directions

1. Cook the lentils: Combine rinsed lentils with 4 cups water, bay leaf, and cumin in a saucepan. Bring to a boil, reduce heat, and simmer 20-25 minutes until tender but not mushy. Drain and set aside. If using canned chickpeas, simply warm them through; if using dried, simmer them separately for 1-1.5 hours until tender.
2. Fry the onions: Heat oil in a skillet over medium-high to 350°F. Add sliced onions and fry, stirring occasionally, for 12-15 minutes until deep golden brown and crispy. Remove with a slotted spoon to a paper-towel-lined plate and sprinkle with salt.
3. Make the sauce: In a saucepan, heat 2 tbsp olive oil over medium heat. Add garlic, cumin, coriander, and chili flakes and cook 30 seconds until fragrant. Stir in tomato sauce, vinegar, sugar, salt, and pepper. Simmer 10-12 minutes until thickened, then blend briefly with an immersion blender for a smooth sauce.
4. Cook the rice: Heat 1 tbsp olive oil in a pot over medium heat. Add rinsed rice and toast 1 minute. Pour in broth or water and salt, bring to a boil, cover, reduce to low, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes before fluffing.
5. Cook the pasta: Boil the macaroni in salted water according to package directions until al dente. Drain and toss with 1 tbsp olive oil to prevent sticking.
6. Make the dakka: Whisk together crushed garlic, vinegar, water, and salt in a small bowl; let stand 10 minutes to mellow.
7. Assemble the bowls: In each bowl, layer cooked lentils and chickpeas, then a scoop of rice and pasta. Spoon the warm tomato sauce generously over the top and finish with a pile of crispy fried onions. Serve with garlic-vinegar dakka, lemon wedges, and hot chili sauce on the side.

Cook’s Notes

• For the crispiest onions, soak the sliced onions in cold water for 10 minutes, drain thoroughly, then fry – this prevents them from clumping and gives an extra-crunchy result.
• Mix everything together before eating: the proper street-food way to enjoy koshari is to stir all the layers into one glorious, saucy mound so every bite has lentils, rice, pasta, and sauce.
• Use brown or black lentils rather than red or green – they hold their shape during cooking and deliver the right earthy flavor and texture.
• Make-ahead friendly: cook the lentils, rice, pasta, and sauce up to 3 days ahead, store separately, and fry fresh onions just before serving for maximum crunch.
• Adjust the heat to your taste by adding more or less chili flakes in the sauce and serving extra shatta on the side for true Cairo street-cart kick.

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