Koshari — Egypt's beloved street food of layered rice, lentils and macaroni topped with crispy fried onions. Hearty, humble and deeply satisfying comfort food.
Koshari is Egypt's beloved national dish — a hearty, all-in-one bowl of rice, lentils and macaroni topped with chickpeas, a spiced tomato sauce and a heap of crispy fried onions. It's humble street food turned comfort classic, entirely plant-based and deeply satisfying. Every layer adds texture and flavour to this cosy, filling bowl.
Prep 20 min
Cook 45 min
Total 65 min
Medium
- 1 1/2 cups Brown Lentils
- 1 1/2 cups Rice
- 1/2 tsp Coriander
- 2 cups Macaroni
- Can Chickpeas
- 1 large Onion
- Sprinking Salt
- 1/2 cup Vegetable Oil
Video
Preparation
- Cook the lentils: bring the lentils and 4 cups of water to the boil in a medium pot, reduce to low, and cook until just tender, 15–17 minutes, then drain and season with a little salt — they should be only par-cooked with a bite, as they finish cooking with the rice.
- For the rice, drain it from any soaking water and combine with the par-cooked lentils in the pan over medium-high heat with 1 tbsp oil, salt, pepper and coriander, cooking for 3 minutes, stirring regularly. Add warm water to cover by about 1½ inches (about 3 cups), bring to the boil, then cover and cook until the liquid is absorbed and both rice and lentils are cooked, about 20 minutes. Leave covered and undisturbed for 5 minutes.
- Meanwhile, cook the macaroni in boiling salted water with a little oil until al dente, then drain.
- Warm the chickpeas briefly in the microwave before serving.
- Make the crispy onion topping: sprinkle the onion rings with salt, toss in flour, and shake off the excess. Heat the oil in a large skillet over medium-high heat and cook the onions, stirring often, until deeply caramelised and crispy but not burnt, 15–20 minutes.
- Layer the rice and lentils, macaroni and chickpeas, and top with the crispy onions to serve.
Tips from the ZestyPlate Kitchen
- Par-cook the lentils so they finish cooking with the rice and stay intact rather than mushy.
- Fry the onions slowly until deeply golden and crisp — they're the crowning glory, so don't rush them.
- Keep the components separate until serving, then layer them up for the best texture.
- A tangy tomato sauce and a splash of garlicky vinegar (da'a) lift the whole dish.
Frequently Asked Questions
Yes — it's entirely plant-based, made from rice, lentils, pasta, chickpeas and a tomato sauce, which is part of why it's so popular and affordable.
Slice them thinly, toss in a little flour, and fry slowly and patiently until deep golden brown. Drain well so they stay crisp.
Yes — cook the components and sauce ahead, then warm and assemble to serve. The crispy onions are best made fresh or kept very dry.
A spiced tomato sauce, often served with a garlicky vinegar sauce called da'a and sometimes a little chilli, all of which bring the dish together.
