Egyptian Koshari layered flavors (Printable)

A layered blend of rice, lentils, macaroni, spiced tomato sauce, and crispy fried onions.

# What You 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 - Cover lentils with 3 cups water in a saucepan. Bring to a boil, reduce heat, and simmer 20–25 minutes until tender. Drain and set aside.
02 - Combine rinsed rice with 2 cups water and 1/4 teaspoon salt in a pot. Bring to a boil, cover, reduce heat, and simmer 15–18 minutes until cooked. Fluff and set aside.
03 - Boil macaroni in salted water until al dente. Drain and set aside.
04 - Heat olive oil in a saucepan over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add garlic and cook 1 more minute. Stir in crushed tomatoes, tomato paste, cumin, coriander, chili flakes, sugar, salt, and pepper. Simmer uncovered 15–20 minutes until thickened.
05 - Toss sliced onions with flour and salt. Heat vegetable oil in a deep skillet over medium-high heat. Fry onions in batches 5–7 minutes until golden and crisp. Drain on paper towels.
06 - Combine white vinegar, minced garlic, and chili flakes in a small bowl. Let stand 10 minutes.
07 - Layer rice, lentils, and pasta in bowls or a serving dish. Spoon tomato sauce over the top. Add crispy onions and drizzle with garlic vinegar if desired. Garnish with parsley and serve hot.

# Expert Advice:

01 -
  • It feeds a crowd without fuss, and somehow tastes better when shared in a kitchen full of people.
  • The crispy onions and tangy vinegar hit your mouth in layers, like discovering a new texture every bite.
  • Once you understand the components, you can make it entirely your way—it's forgiving and fun.
02 -
  • The beauty of koshari lives in its layers staying somewhat distinct—if you mix everything together aggressively, you lose the textural magic that makes it special.
  • Those crispy onions are non-negotiable; they're what separates decent koshari from the kind you'll crave for weeks afterward.
  • Don't skimp on the garlic vinegar if you can help it—that acidic brightness is what makes the whole dish taste alive and bright instead of heavy.
03 -
  • Make double the crispy onions because they're addictive and people will keep stealing them straight from the plate.
  • Keeping your components warm but separate until the last moment ensures everything tastes bright and distinct rather than melded together into one-note blandness.
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