Egyptian Koshari Layered Dish (Print version)

A comforting mix of rice, lentils, pasta, spiced tomato sauce, and crispy onions from Egyptian cuisine.

# What You'll 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)

# Directions:

01 - Place lentils in a saucepan with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until just tender. Drain and set aside.
02 - Combine rinsed rice, 2 cups water, and 1/4 teaspoon salt in a separate pot. Bring to a boil, cover, reduce heat, and simmer for 15 to 18 minutes until water is absorbed and rice is cooked. Fluff with a fork and set aside.
03 - In a large pot of salted boiling water, cook macaroni until al dente. Drain well and set aside.
04 - Heat olive oil in a saucepan over medium heat. Sauté finely chopped onion until translucent, approximately 5 minutes. Add minced garlic and cook an additional minute. Stir in crushed tomatoes, tomato paste, cumin, coriander, chili flakes if using, and sugar. Season with salt and black pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally until sauce thickens and flavors meld.
05 - Toss sliced onions with all-purpose flour and salt to coat evenly. Heat vegetable oil in a deep skillet over medium-high heat. Fry onions in batches until golden brown and crispy, about 5 to 7 minutes per batch. Drain on paper towels to remove excess oil.
06 - Combine white vinegar, minced garlic, and chili flakes in a small bowl. Allow to infuse for 10 minutes before serving.
07 - Layer cooked rice, lentils, and pasta in individual bowls or on a large serving platter. Spoon generous portions of tomato sauce over the top. Garnish with crispy onions and drizzle garlic vinegar if desired. Sprinkle with chopped fresh parsley and serve warm.

# Expert Tips:

01 -
  • It's naturally vegan but feels so satisfying you won't miss anything.
  • One meal teaches you how to cook three different components perfectly, which sounds hard but feels easy.
  • Those crispy fried onions become addictive in a way that makes you understand why street food vendors line up around the block.
02 -
  • Rinse your rice thoroughly before cooking, or you'll end up with a starchy, sticky disaster instead of fluffy grains.
  • The crispy onions are what separates a good koshari from an unforgettable one—don't skip them or rush them into the pan before the oil is hot enough.
  • Each component should be cooked separately and tasted for seasoning before assembly; this is how you keep everything perfectly balanced.
03 -
  • Make a big batch of crispy onions ahead and store them in an airtight container; they keep for a week and transform any grain bowl into something special.
  • If your tomato sauce tastes acidic, add 1/2 teaspoon of sugar and let it simmer another minute; sometimes canned tomatoes need that gentle adjustment.
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