Koshari Recipe

Ingredients

• 240 ml (1 cup)hot water
• 1–2garlic cloves, minced
• 2 tablespoonswhite vinegar
• 1lemon, juiced
• 1 pinchground cumin
• 1 pinchdried coriander
• 1 pinchpaprika
• 1 pinchsalt
• about 85 g (1 cup)vermicelli
• about 190 g (1 cup)brown lentils
• 1.2 litres (5 cups)cold water
• about 190 g (1 cup)short-grain rice
• about 1 teaspoonsalt
• ¼ teaspoonground cumin
• ¼ teaspoonseven-spice blend
• 4–6fresh tomatoes
• a small squeezetomato concentrate
• 1 pinchdried oregano
• to tastesalt
• about 200 g (2 cups)macaroni
• 3onions, thinly sliced
• 3 tablespoonscornflour
• as neededvegetable oil for frying

Instructions

1. 1

   Make the vinaigrette

   Warm a small drizzle of oil in a small pot and gently sauté the minced garlic over low heat for 2 minutes. Add the hot water, white vinegar, cumin, salt, paprika and dried coriander.

2. 2

   Simmer and season

   Simmer the vinaigrette for 5 minutes, then taste and adjust the seasoning as needed. Set it aside.

3. 3

   Toast the vermicelli

   Add a generous drizzle of vegetable oil to the vermicelli in a small pan and sauté until golden.

4. 4

   Boil the lentils

   Put the lentils and 1.2 litres (5 cups) of cold water in a large pot and bring to the boil.

5. 5

   Cook rice and lentils

   After 25 minutes, add the rice, toasted vermicelli, cumin, salt and seven-spice blend. Reduce the heat and simmer for about 20 minutes, until the rice is cooked.

6. 6

   Cook tomato sauce

   Put a drizzle of mild olive oil in a small pot with the roughly chopped tomatoes, tomato concentrate, salt, black pepper and oregano. Cook over medium heat.

7. 7

   Blend the sauce

   After 20 minutes, blend the sauce until smooth using a hand blender. Taste and adjust the seasoning if needed, then set aside.

8. 8

   Boil the pasta

   Cook the pasta in a separate pot according to the packet instructions. Drain it, stir through a little oil to prevent sticking, and set aside.

9. 9

   Fry the onions

   Toss the sliced onions with the cornflour. Heat vegetable oil in a deep pan and, once hot, deep-fry the onions until crisp. Drain them on a paper-lined plate and set aside.

10. 10

    Layer and serve

    On a platter, layer the rice mixture, pasta, tomato sauce and crispy onions. Finish with a drizzle of cumin vinaigrette and serve.

What is koshari?

Koshari is a well-known Egyptian street-food dish built from layers of lentils, rice, pasta, tomato sauce and fried onions. Its appeal comes from the contrast between hearty grains, tangy sauce and crisp toppings.

This version keeps those familiar components and adds a lemony cumin vinaigrette. The final drizzle cuts through the richness and brings a bright, sharp note to each layer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 25g protein, 140g carbs, 18g fat.

Most of the carbohydrates come from the rice, vermicelli and macaroni, while lentils contribute protein, fibre and additional carbohydrates. The frying oil and oil used for cooking supply most of the fat; serve with a generous side of fresh vegetables to balance the plate.

Building the lentil and rice base

Lentils first: simmer them alone for 25 minutes before adding the rice, so they have a head start on cooking.

Golden vermicelli: sauté it until golden before combining it with the rice and lentils. Keep the heat moderate and stir as it colours, since thin strands can darken quickly.

Getting the sauce smooth

Tomato base: cook the chopped tomatoes with tomato concentrate and oregano over medium heat for 20 minutes. The recipe then blends the sauce until smooth, making it easy to spoon over the layers.

Seasoning: taste after blending and adjust as needed. The sauce should bring a savoury, tomato-forward contrast to the rice and pasta.

Crisp onions without burning

Cornflour coating: toss the thin onion slices with cornflour before frying to help them develop a crisp exterior.

Hot oil: fry the onions until crisp, then drain them on a paper-lined plate. Avoid leaving them in the oil after they are done, as they can continue to darken.

Timing and doneness cues

The lentils simmer for 25 minutes before the rice and vermicelli go in, followed by about 20 minutes at a simmer. Check that the rice is cooked before taking the pot off the heat.

The tomato sauce cooks for 20 minutes before blending, while the pasta is cooked separately to its packet directions. You can prepare these components while the lentils simmer.

Layering and serving

Serve on a platter in the recipe's order: rice mixture first, then pasta, tomato sauce and crispy onions. Add the vinaigrette at the end so its sharpness remains distinct.

Koshari is substantial on its own; a simple salad or lightly dressed vegetables make a fresh accompaniment alongside it.

Recipe notes & tips

• Rinse the lentils before cooking to remove any dust or debris.
• Keep the vermicelli moving in the pan so it browns evenly.
• Cook the pasta separately and add a little oil after draining to limit sticking.
• Use a deep pan for frying and avoid adding too many onions at once.
• Taste the vinaigrette and tomato sauce before assembling, as their seasoning is easier to adjust separately.
• Assemble just before serving to keep the onions crisp.

Variations

• Add chilli: stir chilli flakes into the tomato sauce for a hotter finish.
• More lemon: squeeze extra lemon over the finished platter for a brighter tang.
• Herb finish: scatter chopped parsley over the layers just before serving.
• Extra crunch: fry a small batch of additional onions for a more generous topping.
• Adjust the pasta: use another small pasta shape if macaroni is unavailable.

Common mistakes to avoid

• Adding rice too soon: give the lentils their stated 25-minute head start so they have time to soften.
• Overcooking the rice: simmer for about 20 minutes after adding it and check for tenderness rather than leaving it unattended.
• Pale vermicelli: sauté it until golden before adding it to the pot for its toasted flavour.
• Soft fried onions: make sure the oil is hot before frying and drain the onions as soon as they are crisp.
• Sticking pasta: drain it well and stir in a little oil before setting it aside.
• Flat tomato sauce: taste after blending and adjust the seasoning before layering.

How to store

Store the rice and lentil mixture, pasta, tomato sauce, vinaigrette and onions separately in covered containers in the fridge for up to 3 days. Reheat the rice mixture, pasta and sauce until hot; crisp the onions briefly in the oven or a dry pan, then assemble and add the vinaigrette.

Frequently asked questions