Egyptian
Koshari
Egyptian lentils, rice and pasta with crisp onions
Egypt’s layered comfort dish of rice, lentils, pasta and chickpeas with tomato sauce and crisp onions.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Egyptian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Koshari
Ingredients
Main
Method
- 1
Simmer the lentils until almost tender, add the rice and cook until both are done.
- 2
Cook the pasta separately until al dente and warm the chickpeas.
- 3
Dust the onions with flour and fry until deeply crisp, then drain.
- 4
Simmer tomato, garlic, cumin and vinegar into a sharp sauce.
- 5
Layer rice and lentils, pasta and chickpeas, then spoon over sauce and crisp onions.
Koshari is an Egyptian street-food staple combining grains, pulses, pasta, tangy tomato sauce and fried onions.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only if the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served cold.
Keep cooking
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