Explore Recipes Popular Recipes Recent Recipes Add Recipe From URL Add Custom Recipe Meal Planner Shopping List Login Create Account About Us Contact Terms of Use Privacy Get the iOS App
Recipe By: Mina Mikail
Shared By Mina Mikail

Egyptian Koshary


  • For the Crispy Onion Topping
  • 1 large onion, sliced into thin rings
  • Salt
  • 1/3 cup all-purpose flour
  • 1/2 cup cooking oil
  • For Tomato Sauce
  • Cooking oil
  • 1 small onion, grated
  • 4 garlic cloves, minced
  • 1 tsp ground coriander
  • 1/2 -1 tsp crushed red pepper flakes (optional)
  • 1 28-oz can tomato sauce
  • Salt and pepper
  • 1-2 tbsp distilled white vinegar
  • For Koshari
  • 3/4 cup brown lentils, picked over and well-rinsed
  • 1 1/2 cup medium-grain rice, rinsed, soaked in water for 15 minutes, drained
  • 1/2 tsp each salt and pepper
  • 1/2 tsp coriander
  • 2 cups elbow pasta
  • Cooking oil
  • Water
  • 1 15-oz can chickpeas, rinsed, drained and warmed


Make the crispy onion topping.
Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour. Flour is optional.
In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes). Keep the oil for cooking the koshary.
Make the Tomato Sauce.
In a saucepan, heat 1 tbsp cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more).
Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so).
Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve.
Make the Koshari
Mix the rice and the lentilles in a pot.
Add the oil used for the onion.
Make sure all the rice is coated with oil.
Add a 3 1/2 cups of water.
Bring to a boil.
Cover and Reduce heat to minimum until water is absorbed.
Cook the macaroni, strain, do not oil.
Put it All Together!
To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and 1/2 of the tomato sauce, then the chickpeas, and finally 1/2 of the crispy onions for garnish. Serve, passing the remaining sauce and crispy onions

Save Recipe

You Might Also Enjoy These Recipes:

Salad: Egyptian Koshari
Steve Hamilton
Foul Mudammas (Egyptian Fava Beans)
Andrea Corina
Recipe Index Contact About Policy Use of Recipes, Content and Photos Privacy Policy & Disclosure Blog Recipes Everyday Breakfast Lunch Appetizers Dinner Salads Side Dishes Soup Vegetables Desserts Collections 30 Minute Recipes Holiday / Party Leftovers One Pan Meals Round Ups Cuisines Asian Asian Chinese Japanese Korean Thai Vietnamese Caribbean Jamaican European French Irish Italian Portuguese Swedish Latin Brazilian Cuban Mayan Mexican Peruvian Spanish Indian Mediterranean Mediterranean Greek Middle Eastern Arabic Egyptian Iranian Iraqi Jordanian Lebanese Middle Eastern Persian Turkish North African North African Moroccan Eastern European Russian Uzbeki Western Desserts Diabetic, Low In Sugar Pantry Tips & Tricks Ribs Instant Pot Meatballs Spice Blends Kevin Is Cooking How to Make Creme Brulee Lori Kevin Is Cooking Carolyn Kennedy Kevin Is Cooking val Kevin Is Cooking Alexa Kevin Is Cooking Anedra Pressley Kevin Is Cooking theresa theresa Kevin Is Cooking Soraia Erin Frost Kevin Is Cooking Klozet Kapağı Kevin Is Cooking Ann Maritt Kevin Is Cooking Amanda Kevin Is Cooking Jeff Kevin Is Cooking Barbarainnc Kevin Is Cooking Kyla Kevin Is Cooking Cathy Kevin Is Cooking Dorothy Dunton Kevin Is Cooking
Get RecipeCloud App for iPhone or iPad

Discover. Cook. Share.

Get RecipeCloud For iPhone or iPad Today

Download from The App Store

Please Sign In First

Sign In Create Account

Please Sign In First

Sign In Create Account

Create Book


Please Sign In First

Sign In Create Account