Egyptian Koshari: Layers of Rice, Lentils and Pasta in Tangy Sauce

Name: Egyptian Koshari
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Egyptian
Ingredients: 1 cup (200g) long-grain rice, rinsed; 1 cup (200g) brown or green lentils, rinsed; 1 cup (100g) small pasta, cooked; 1 can (15 oz) chickpeas, drained and rinsed; 2 large onions, thinly sliced; ½ cup all-purpose flour, for dusting; Neutral oil, for frying; 4 cloves garlic, minced; 1 can (15 oz) tomato sauce or passata; 3 tablespoons white or red wine vinegar; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon chili flakes; Salt to taste; Fresh parsley, chopped, for garnish

Posted on June 19, 2026

Egyptian koshari served in a bowl with rice, lentils, pasta, crispy onions, and a flavorful tomato sauce.

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⏱ Prep: 20 min 🔥Cook: 50 min 👤Serves: 6 🌿Diet: Vegan

Egyptian koshari is the national dish of Egypt, sold from carts and small shops on nearly every street corner in Cairo and built entirely from pantry staples that somehow add up to something far greater than their parts. Rice, brown lentils, small pasta and chickpeas layered together, topped with a garlicky tomato sauce sharpened with vinegar, a side of garlic-vinegar dakkah for those who want it tangier, and a generous pile of deeply golden crispy fried onions over everything. Humble ingredients. Genuinely great results.

Ingredients

1 cup (200g) long-grain rice, rinsed
1 cup (200g) brown or green lentils, rinsed. Cook until tender but still holding their shape, not mushy.
1 cup (100g) small pasta, ditalini or elbow macaroni. Cooked separately from the rice and lentils to keep every layer distinct.
1 can (15 oz) chickpeas, drained and rinsed
2 large onions, thinly sliced, for frying crispy. A third onion, finely chopped, goes into the tomato sauce.
½ cup all-purpose flour, for dusting the onions before frying, for extra crunch
Neutral oil, for frying the onions, with a high smoke point
4 cloves garlic, minced, divided between the tomato sauce and the vinegar sauce
1 can (15 oz) tomato sauce or passata
3 tablespoons white or red wine vinegar, divided between the tomato sauce and the dakkah
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon chili flakes, or cayenne. Adjust for heat.
Salt to taste
Fresh parsley, chopped, for garnish

Step by step

Cook the rice, lentils and pasta separately. Cook the rice in salted water until tender. Cook the lentils in a separate pot until tender but still holding their shape, about 20 minutes. Cook the pasta in salted water until just al dente. Drain all three and keep them separate.Keeping the rice, lentils and pasta in separate pots is what gives koshari its layered texture and prevents everything turning to mush. Combine the cooked rice and lentils together once both are done, this is the traditional base layer.
Fry the crispy onions. Toss the thinly sliced onions in flour. Heat 1 inch of oil in a deep skillet over medium-high heat. Fry the onions in batches until deeply golden brown, not just light gold. Drain on paper towels.Let the onions go properly deep golden brown, almost the point where you think they might be burning. Underfried onions are limp and add nothing. Deeply fried onions are crispy and add a rich, nutty flavour that defines the dish.
Make the tomato sauce. Heat 1 tablespoon of oil in a saucepan. Add chili flakes and half the garlic, cook 30 seconds. Add the chopped onion and cook 3 minutes until soft. Add the tomato sauce, cumin, coriander, 2 tablespoons of vinegar and salt. Simmer 10 minutes until thickened.
Make the vinegar dakkah. In a small pan, heat 1 tablespoon of oil with the remaining garlic until just golden. Stir in the remaining 1 tablespoon of vinegar and a pinch of salt. Remove from heat immediately.
Assemble. Spread the combined rice and lentils on a large platter as the base. Top with the cooked pasta, then the chickpeas. Pour the tomato sauce over everything. Scatter the crispy onions generously over the top. Garnish with parsley. Serve with the vinegar dakkah on the side for guests to add as they like.

Why it works

Koshari is proof that a handful of pantry staples, rice, lentils, pasta, chickpeas, can become something genuinely worth craving when the layering and the sauces are right. The vinegar in both the tomato sauce and the dakkah is what lifts the entire dish out of “filling” and into “exciting”, without it, koshari is heavy and one-note. With it, every bite has a bright, tangy lift.

Make it ahead

Claire’s note
Koshari is one of the easiest dishes to prep ahead because every component is meant to be stored separately. Keep the rice and lentils, pasta, tomato sauce, vinegar dakkah and crispy onions in separate containers in the fridge for up to 5 days. Assemble fresh each time you serve, this keeps the onions crispy and every layer distinct. Reheat the rice, lentils, pasta and sauce separately in the microwave or on the stove, then layer and top with the onions just before eating.

Serve with

Koshari is a complete meal on its own, no side dishes needed. Some Egyptian versions add a side of shatta, a fiery chili sauce, for those who want more heat than the dakkah provides. For everything else on the Middle Eastern table the complete Middle Eastern recipes collection has it all.

Add Egyptian koshari to your weekly meal planner, make all the components on Sunday and assemble fresh bowls all week. And for more recipes, follow us on Pinterest.