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Koshari on a plate.

Koshari

Keri Bevan
Koshari, aka kushari, is a beloved Egyptian comfort food that's become a popular street food around the world. This flavorful dish is a combination of rice, lentils, and pasta, topped with a spicy tomato sauce and crispy fried onions.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course dinner
Cuisine Egyptian
Servings 8 servings
Calories 494 kcal

Ingredients
 
 

For Rice And Lentils

  • 1 cup uncooked brown lentils
  • 1 teaspoon cumin
  • 1½ cups uncooked white rice

For The Crispy Onions

  • ½ cup flour
  • 1 teaspoon salt
  • 2 large onions sliced

For The Tomato Sauce

  • 2 tablespoons olive oil divided
  • 1 onion grated
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 can 14 oz crushed tomatoes
  • 1 Tablespoon Sugar Or maple syrup
  • 2 tablespoons distilled white vinegar

For The Pasta And Chickpeas

  • 8 ounces uncooked short pasta such as macaroni or penne
  • 1 15 ounce can chickpeas drained and rinsed

For The Cumin Sauce

  • 1½ tablespoons olive oil
  • 4 garlic cloves crushed and minced
  • 1 tablespoon ground cumin
  • 3 tablespoons distilled white vinegar
  • ¼ cup water
  • Salt to taste

To Cook The Crispy Onions

  • ¼ cup vegetable oil plus flour coated onions from above

Optional Garnish

  • Chopped fresh parsley for garnish

Instructions
 

Make the lentil rice mixture

  • Rinse the lentils and place them in a large pot with 3 cups of water. Add 1 teaspoon of cumin, stir to combine. Do not add any salt, or the lentils will not cook properly. Bring to a boil, then reduce the heat and simmer for 15 minutes.
  • Put the rice in a sieve and wash thoroughly.
  • Add the rice to the pot with the lentils, along with another 2½ cups of water. Stir to combine, and bring to a boil again. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice and lentils are both tender and cooked through.

Prepare The Onions

  • While the rice and lentils are cooking, mix the flour and 1 teaspoon of salt in a shallow dish. Dip the sliced onions in the flour mixture, shaking off any excess, and set aside.

Make The Tomato Sauce

  • In a separate pan, heat another 2 tablespoon of olive oil over medium heat. Add the grated onion, minced garlic, cumin and coriander and cook for 2-3 minutes, until fragrant. Note: If you have a food processor, you can puree the onion and garlic together instead of grating the onion.
  • Add the crushed tomatoes, sugar and white vinegar, and stir to combine. Bring the mixture to a simmer, then reduce the heat to low, and cook for 10-15 minutes, until the sauce has thickened. Season with salt and pepper.

Make The Pasta And Chickpeas

  • Cook the pasta according to the package instructions, until al dente. Drain and set aside.
  • In a separate pan, cover the drained chickpeas with water. Add ½ tablespoon of ground cumin and boil for 5 minutes.

Make The Cumin Sauce

  • In a separate pan, saute the garlic and ground cumin for about 1 minute, or until fragrant.
  • Add vinegar and water. Season to taste. Set aside.

Cook The Onions

  • In a separate pan, heat the remaining 2 tablespoon of olive oil over medium heat. Add the floured onions, and cook for 5-7 minutes, until they are golden brown and crispy. Remove the onions from the pan and set aside.

To Serve

  • To serve, spoon the cooked lentils and rice into serving bowls, and top with the cooked pasta. Spoon the spiced chickpeas over the pasta, and sprinkle with the caramelized onions and chopped fresh parsley. Serve the tomato sauce on the side. Enjoy hot!

Notes

Storage Instructions

Refrigerator

To store koshari, allow it to cool down to room temperature before transferring it to an airtight container or sealable plastic bag. You can store the koshari in the refrigerator for up to 3-4 days. When reheating, add a splash of water if needed to prevent it from drying out. Keep in mind that the fried onions will lose their crispiness when stored, so it's best to add fresh fried onions when reheating.

Freezer

If you want to store koshari for a longer period, you can freeze it. Let it cool down to room temperature, and then transfer it to a freezer-safe container or plastic bag. Make sure to remove as much air as possible before sealing the container. Koshari can be frozen for up to 2-3 months.
When you're ready to eat it, thaw it overnight in the refrigerator, and then reheat it on the stove or in the microwave. Again, add a splash of water if needed to prevent it from drying out, and add fresh fried onions before serving.

Nutrition

Calories: 494kcalCarbohydrates: 76gProtein: 14gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.05gSodium: 301mgPotassium: 438mgFiber: 10gSugar: 5gVitamin A: 26IUVitamin C: 5mgCalcium: 59mgIron: 4mg
Keyword koshari, kushari
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