Koshari - Egypt's National Dish

Auntie Eman’s Koshari

Serves 4–6

Koshari is considered Egypt’s national dish. It is an iconic street food made by layering rice, lentils, pasta, spiced tomato sauce, and crispy onions. It’s hearty, affordable, and packed with flavor. Though it’s traditionally found in Egyptian kitchens and street corners, this version is easy to make at home.

This is Koshari, Egypt's National Dish

Auntie’s Tip: Make all the parts ahead of time so you’re ready to layer while everything is still hot. The real magic of Koshari is in the contrast of all the layers!!!

Ingredients

For the pasta mix:

• ½ cup spaghetti, broken in half

• ½ cup ditalini

• ½ cup elbow macaroni

• Water for boiling

• Salt

For the lentil & rice mix:

• ¾ cup brown lentils

• ½ tsp salt

• 2 garlic cloves

• Pinch of ground cumin

• ½ cup white rice (we used basmati)

• 2 tbsp fine vermicelli noodles

• 1 tbsp olive oil

• Salt to taste

• 1 can (15 oz) chickpeas, drained

For the crispy onions:

• 3 medium white or yellow onions, finely diced

• 1 tbsp all-purpose flour

• Olive oil for frying (reserve the oil to use in other steps)

For the tomato sauce:

• 2 small cans (about 14 oz total) crushed tomatoes

• 2 garlic cloves, minced

• 1 small green chili (optional, for spice)

• 1 small cap of vinegar

• Salt and black pepper to taste

• ½ tsp paprika

• ¼ tsp ground cumin

• ¼ tsp ground coriander

• 1–2 tbsp olive oil (from frying the onions)

For seasoning the pasta:

• 1–2 tbsp olive oil (again, from frying the onions)

• Salt and pepper to taste

• ½ tsp paprika

• Pinch of cumin

Instructions

1. Fry the onions (start with this—it takes the longest):

In a wide pan, heat a generous amount of olive oil over medium heat. Toss the finely diced onions with the flour (this helps them get extra crispy). Fry until deep golden brown—crispy but not burnt. Set aside on paper towels. Reserve the olive oil for cooking the rest of the dish.

2. Cook the pasta:

Boil water in a large pot with salt. Add the spaghetti, ditalini, and macaroni all together. Cook until al dente, then drain. Set aside.

3. Make the lentils:

In a separate pot, boil the lentils with garlic, salt, and a pinch of cumin until tender but not mushy. Drain and set aside.

4. Make the rice with vermicelli:

In a pot, heat 1 tbsp of the reserved olive oil. Add the vermicelli and toast it until golden. Add the rice, a pinch of salt, and enough water to cook. Put on high heat until the rice absorbs the liquid and switch to low heat. Cook until rice is fluffy and done, about 15 minutes in low heat, covered. Fluff with a fork.

5. Combine lentils, rice, and chickpeas:

In a large bowl, mix the cooked rice, lentils, and drained chickpeas together. Set aside.

6. Season the pasta:

In a pan, add 1–2 tbsp of the reserved onion oil. Warm the pasta with paprika, salt, pepper, and a pinch of cumin. Stir just until the spices coat the pasta and everything smells fragrant. Remove from heat.

7. Make the tomato sauce:

In a small saucepan, heat olive oil. Add the minced garlic and green chili. Sauté briefly, then add the crushed tomatoes, salt, pepper, paprika, cumin, and coriander. Add vinegar if desired. Simmer for 15–20 minutes, stirring occasionally, until the sauce is thick and flavorful.

8. Assemble the koshari:

In each bowl or on a large serving platter, layer in this order:

• First: the rice, lentil, and chickpea mix

• Then: the seasoned pasta

• Next: a generous scoop of tomato sauce

• Finally: a big spoonful of crispy onions on top

Assembled Koshari

Assembling Koshari