Egyptian Koshari Layered Dish (Printable Version)

Classic Egyptian mix of rice, lentils, pasta topped with 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 - 8 fl oz water (for rice)
05 - 12 fl oz 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)

# Steps:

01 - Cover lentils with 12 fl oz water in a saucepan. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes until just tender. Drain and set aside.
02 - Combine rinsed rice with 8 fl oz 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 - Cook macaroni in a large pot of boiling 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 for 1 minute more. Stir in crushed tomatoes, tomato paste, cumin, coriander, chili flakes, and sugar. Season with salt and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thick and flavorful.
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 until golden brown and crisp, about 5 to 7 minutes per batch. Drain on paper towels.
06 - Combine vinegar, minced garlic, and chili flakes in a small bowl. Let stand for 10 minutes to develop flavor.
07 - Layer rice, lentils, and pasta in individual bowls or on a serving platter. Spoon tomato sauce generously over the top. Add crispy onions and drizzle with garlic vinegar if desired. Garnish with chopped parsley and serve hot.

# Expert Insights:

01 -
  • It's basically a flavor adventure happening in your bowl—each bite tastes different depending on what you get.
  • You can prep everything ahead, then assemble in minutes, making it perfect for feeding friends without stress.
02 -
  • Cook each component separately and don't be tempted to rush—each one needs its own time to develop proper texture and flavor.
  • The crispy onions must hit the bowl hot or at least while still warm, otherwise they'll soften and lose their textural magic.
03 -
  • Use vegetable broth instead of water for cooking the rice and lentils—it elevates the whole dish with barely any extra effort.
  • Don't skip the step of letting the garlic vinegar sit for 10 minutes; those minutes matter for mellowing the sharpness and letting the flavors marry.
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