Egyptian Koshari Classic Layers (Print Version)

A comforting Egyptian dish combining rice, lentils, pasta, spiced tomato sauce, and crispy fried onions.

# 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 can (15 oz) 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)

# Steps to Follow:

01 - Place lentils in a saucepan and cover with 3 cups of water. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes until tender. Drain and set aside.
02 - Combine rinsed rice with 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 cooked through. Fluff with a fork and set aside.
03 - Boil a large pot of salted water. Add macaroni and cook until al dente. Drain and set aside.
04 - Heat olive oil in a saucepan over medium heat. Sauté finely chopped onion until translucent, about 5 minutes. Add garlic and cook for 1 minute more. Stir in crushed tomatoes, tomato paste, cumin, coriander, chili flakes, and sugar. Season with salt and black pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened and aromatic.
05 - Toss sliced onions with flour and salt until evenly coated. Heat vegetable oil in a deep skillet over medium-high heat. Fry onions in batches for 5 to 7 minutes each or until golden brown and crisp. Drain on paper towels.
06 - In a small bowl, mix white vinegar, minced garlic, and chili flakes. Let stand for 10 minutes to infuse flavors.
07 - Layer rice, lentils, and pasta in serving bowls or a large platter. Spoon generous portions of tomato sauce on top. Garnish with crispy onions and a drizzle of garlic vinegar if desired. Finish with chopped parsley and serve warm.

# Additional Tips::

01 -
  • It's vegan, hearty, and somehow feels indulgent without any pretense or apology.
  • The layering means every spoonful tastes different—you're never bored halfway through.
  • Once you master the components, you can tweak the spice levels to match your mood.
02 -
  • Don't skip draining the lentils and rice—excess water makes the layers slippery and they won't stay distinct on the plate.
  • The fried onions are what makes this taste like street food instead of just rice and beans; don't rush them or try to fry them all at once or they'll turn dark and bitter.
  • The vinegar-garlic mixture sounds optional but it's actually essential to the flavor balance—that sharp, raw edge is what your palate is waiting for.
03 -
  • If you can't find ditalini, any small pasta works—even broken spaghetti or orzo will taste just as good.
  • Toast your cumin and coriander in a dry pan for 30 seconds before adding to the sauce if you want a deeper, more toasted flavor that feels more authentic.
Return