Koshari
Discover this authentic Egyptian Koshari recipe — a quick and easy dish that's an impressive dish that showcases your cooking skills. Made with brown lentils, rice, coriander and 5 more fresh ingredients, this recipe guides you through 7 detailed steps to create a truly memorable meal. Ready in about 13 minutes from start to finish. Whether you're cooking for family, friends, or a special occasion, this egyptian classic is sure to impress.
20
Prep Time (min)
3
Cook Time (min)
4
servings
280
Calories/serving
Hard
Difficulty
Ingredients
- 1 cups Brown Lentils
- 1 cups Rice
- 1 tsp Coriander
- 2 cups Macaroni
- Can Chickpeas
- 1 large Onion
- Sprinking Salt
- 1 cup Vegetable Oil
Instructions
7 steps · ~47 minutes total
Step 1
Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).
10 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 2
Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you’ll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so.
10 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 3
Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.
10 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 4
Cover the chickpeas and warm in the microwave briefly before serving.
3 minutesStep 5
Make the crispy onion topping.
3 minutesA pinch of salt helps onions soften faster and release their natural sweetness.Step 6
Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.
3 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 7
In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).
8 minutesDon't overcrowd the pan — cook in batches for a better sear.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your egyptian meal with these perfect pairings:
About This Dish
Koshari is a beloved dish from Egyptian cuisine, originating in Egypt. With a total preparation time of about 23 minutes, it's a quick and easy option for any day of the week.
Egyptian cuisine offers a rich tapestry of flavors and cooking traditions that reflect the culture and history of the region. This dish is a wonderful example of its distinctive culinary heritage.
This recipe is rated hard difficulty and uses 8 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
The main ingredients in Koshari are rice, lentils, and pasta, typically topped with a spicy tomato sauce and crispy onions.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
