Koshari

Name: Koshari
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Egypt
Ingredients: 1 cup brown lentils, rinsed; 1 cup white rice; 1 cup small elbow macaroni; 2 onions, thinly sliced; 1 cup vegetable oil, for frying onions; 1 (28 oz) can crushed tomatoes; 4 cloves garlic, minced; 2 tbsp white vinegar; 1 tsp cumin; 1/2 tsp chili flakes; 1 (15 oz) can chickpeas, drained; 3 cups water, for lentils

6 servings30 min prep45 min cookMedium Egypt

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The Story Behind It

The Tale of Koshari

Story updated September 17, 2026

Koshari, a hearty mix of rice, lentils, macaroni, chickpeas, and crispy fried onions topped with spiced tomato sauce, emerged in 19th-century Egypt as a working-class dish likely shaped by Indian and Italian influences arriving through trade and colonial-era connections. It has since become Egypt's most iconic street food and a point of national pride.

Ingredients

Scale:· 6 servings

1 cup brown lentils, rinsed
1 cup white rice
1 cup small elbow macaroni
2 onions, thinly sliced
1 cup vegetable oil, for frying onions
1 (28 oz) can crushed tomatoes
4 cloves garlic, minced
2 tbsp white vinegar
1 tsp cumin
1/2 tsp chili flakes
1 (15 oz) can chickpeas, drained
3 cups water, for lentils

Instructions

1Cook lentils in water until just tender, about 20 minutes, then drain.
2Cook rice separately according to package directions; cook macaroni in salted boiling water until al dente.
3Fry sliced onions in oil until deep golden and crispy; drain on paper towels.
4Make the tomato sauce by simmering crushed tomatoes with garlic, vinegar, cumin, and chili flakes for 15 minutes.
5Layer rice, lentils, macaroni, and chickpeas in bowls.
6Top generously with tomato sauce and crispy fried onions before serving.

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