Koshari
A hearty Egyptian bowl of rice, lentils, pasta, chickpeas, tomato sauce, and crisp fried onions.
Prep
25 minutes
Cook
45 minutes
Level
Medium
Serves
6
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Instructions
- 1
Cook lentils until tender, then drain.
- 2
Cook rice and pasta separately according to package directions.
- 3
Slice onion thinly and fry until deeply golden and crisp.
- 4
Simmer tomatoes with garlic, cumin, vinegar, salt, and pepper.
- 5
Layer rice, lentils, pasta, chickpeas, tomato sauce, and fried onions.
Tips
Cook each component separately so the textures stay distinct.
Fry onions slowly enough that they crisp without burning.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate rice, lentils, pasta, chickpeas, and sauce for up to 4 days.
- Keep fried onions separate so they stay crisp.
Substitutions
- Use canned chickpeas to save time.
- Use macaroni, ditalini, or broken spaghetti for the pasta layer.
What to Serve With
- Serve with extra vinegar sauce or hot sauce.
- Add a cucumber tomato salad for freshness.
Common Mistakes
- Do not mix everything together too early or the dish loses its layered texture.
- Do not rush the onions; pale onions will not give the same crunch.
Recipe FAQ
Can I make koshari ahead?
Yes. Store the components separately and assemble bowls when ready to eat.
Is koshari vegetarian?
Yes. This version is naturally vegetarian and can be vegan if your pasta contains no egg.
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