📝 About This Recipe
Koshary is Egypt’s beloved national dish, a soul-warming mosaic of lentils, rice, and pasta topped with a zesty tomato sauce and crispy fried onions. This plant-based powerhouse originated in the 19th century and has since become the quintessential African Halal staple, offering a complex symphony of textures and spiced aromas. It is the ultimate comfort food—filling, nutritious, and bursting with the bold flavors of cumin, garlic, and vinegar.
🥗 Ingredients
The Grains and Legumes
- 1 cup Brown Lentils (rinsed and picked over)
- 1.5 cups Basmati or Medium-Grain Rice (soaked for 15 minutes and drained)
- 1/2 cup Vermicelli Pasta (broken into small pieces)
- 2 cups Elbow Macaroni (dry)
- 1 can Canned Chickpeas (15 oz, rinsed and drained)
The Signature Red Sauce
- 2 cups Tomato Sauce (plain tomato purée)
- 4 cloves Garlic (minced)
- 2 tablespoons White Vinegar
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
The Crispy Topping (Warda)
- 2 pieces Large Onions (thinly sliced into rings)
- 1 cup Vegetable Oil (for deep frying)
- 1 tablespoon Cornstarch (to dust onions for extra crunch)
The Da'ah (Garlic Vinegar Dressing)
- 3 cloves Garlic (crushed)
- 1/4 cup White Vinegar
- 1/4 cup Warm Water
- 1/2 teaspoon Ground Coriander
👨🍳 Instructions
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1
Start by frying the onions. Toss the sliced onions with cornstarch and a pinch of salt. Heat the vegetable oil in a large skillet over medium-high heat and fry the onions until they are a deep golden brown and crispy. Drain on paper towels and reserve the flavored oil.
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2
In a medium pot, add the lentils and 3 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender but not mushy. Drain and set aside.
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3
In a separate large pot, heat 2 tablespoons of the reserved onion oil. Add the vermicelli and stir constantly until it turns a deep golden brown.
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4
Add the drained rice to the vermicelli, stirring for 2 minutes to coat the grains in oil. Add 3 cups of water and a teaspoon of salt. Bring to a boil, cover, and simmer on low for 15 minutes until the rice is fluffy.
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5
While the rice cooks, boil the elbow macaroni in salted water according to package instructions until al dente. Drain and toss with 1 tablespoon of the onion oil to prevent sticking.
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6
Prepare the red sauce: Heat 1 tablespoon of onion oil in a saucepan. Sauté the minced garlic until fragrant, then add the tomato purée, vinegar, cumin, chili flakes, salt, and pepper. Simmer for 15 minutes until thickened.
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7
Make the Da'ah (vinegar sauce) by whisking together the crushed garlic, vinegar, warm water, coriander, and a pinch of salt in a small bowl. Set aside.
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8
Warm the chickpeas in a small pan with a splash of water or in the microwave.
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9
To assemble, start with a generous base of the rice and vermicelli mixture in a shallow bowl.
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10
Layer a scoop of macaroni over the rice, followed by a layer of the cooked lentils.
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11
Ladle the warm tomato sauce over the top, then sprinkle with the chickpeas.
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12
Finish with a heavy handful of the crispy fried onions and serve the Da'ah (garlic vinegar) on the side for guests to drizzle over their portion.
💡 Chef's Tips
Don't discard the onion frying oil; it is liquid gold and provides the authentic 'street' flavor to the rice and sauce. Ensure you don't overcook the lentils; they should have a slight bite to provide texture contrast. If you like it extra spicy, make a 'Shatta' sauce by mixing a portion of the red sauce with extra cayenne pepper. For the crispiest onions, make sure they are sliced uniformly thin using a mandoline if available. Koshary is best served warm, but the components can be prepared in advance and assembled just before eating.
🍽️ Serving Suggestions
Serve with a side of fresh Egyptian Baladi salad (diced cucumbers, tomatoes, and parsley). A cold glass of Hibiscus tea (Karkadeh) balances the savory spices perfectly. Offer extra lemon wedges on the side for those who want more acidity. Pair with a side of pickled eggplant (Betengan Mekhalel) for a truly traditional experience. Finish the meal with a light dessert like Om Ali or fresh seasonal fruit.