Egyptian Koshari layered dish (Print version)

A comforting Egyptian dish with rice, lentils, pasta, tomato sauce, and crispy fried onions.

# What You Need:

→ Grains & Legumes

01 - 1 cup medium-grain rice, rinsed
02 - 1 cup brown or green lentils, rinsed
03 - 1 cup small elbow macaroni or ditalini pasta
04 - 2 cups water (for rice)
05 - 3 cups water (for lentils)
06 - 1/2 teaspoon salt, divided

→ Tomato Sauce

07 - 2 tablespoons olive oil
08 - 1 large onion, finely chopped
09 - 4 garlic cloves, minced
10 - 1 (15 oz) can crushed tomatoes
11 - 1 tablespoon tomato paste
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon ground coriander
14 - 1/2 teaspoon chili flakes (optional)
15 - 1 teaspoon sugar
16 - Salt and black pepper to taste

→ Crispy Onions

17 - 2 large onions, thinly sliced
18 - 1/2 cup all-purpose flour
19 - 1/2 teaspoon salt
20 - Vegetable oil, for frying

→ Garnishes

21 - 1/4 cup white vinegar
22 - 2 garlic cloves, minced
23 - 1/2 teaspoon chili flakes (optional)
24 - Chopped fresh parsley (optional)

# How to Make:

01 - In a saucepan, combine lentils with 3 cups water and bring to a boil. Reduce heat and simmer for 20 to 25 minutes until just tender. Drain and set aside.
02 - In a separate pot, combine rinsed rice with 2 cups water and 1/4 teaspoon salt. Bring to a boil, cover, reduce heat, and simmer for 15 to 18 minutes until cooked through. Fluff with a fork and set aside.
03 - Bring a large pot of salted water to a boil. Cook macaroni until al dente. Drain and set aside.
04 - Heat olive oil in a saucepan over medium heat. Add finely chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute more. Stir in crushed tomatoes, tomato paste, cumin, coriander, chili flakes, and sugar. Season with salt and black pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened and flavorful.
05 - Toss sliced onions with flour and salt until evenly coated. Heat vegetable oil in a deep skillet over medium-high heat. Fry onions in batches for 5 to 7 minutes until golden and crisp. Drain on paper towels.
06 - In a small bowl, combine vinegar, minced garlic, and chili flakes. Let sit for 10 minutes to meld flavors.
07 - In individual bowls or a large serving dish, layer rice, lentils, and pasta. Spoon generous amounts of tomato sauce over the top. Add crispy onions and drizzle garlic vinegar if using. Garnish with fresh parsley and serve immediately.

# Expert tips:

01 -
  • It's vegan, naturally satisfying, and somehow tastes like it shouldn't be.
  • You can prep everything ahead and assemble in minutes when hunger strikes.
  • The crispy fried onions are addictive enough to make you want to double the batch.
  • One bowl feels like an entire journey through different textures and flavors.
02 -
  • Don't skip rinsing the lentils and rice—this prevents the starchiness that would turn your bowl into a blob.
  • The crispy onions are non-negotiable; they're what separates Koshari from just being a bowl of starches and beans.
  • The garlic vinegar seems optional in recipes, but it's actually the ingredient that wakes everything up and prevents the dish from tasting flat.
03 -
  • Cook all three components—rice, lentils, pasta—at the same time if you have the stove space; you'll save yourself 30 minutes of waiting.
  • The onions can be fried several hours ahead and kept in an airtight container; reheat them in a dry skillet for 30 seconds before serving if they soften.
  • Assemble to order rather than making one big pan; each bowl stays hot and the components stay distinct.
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