📝 About This Recipe
Koshary is Egypt’s cherished national dish, a magnificent street-food marvel that layers lentils, rice, and pasta under a spiced tomato sauce and crispy onions. This protein-packed vegetarian masterpiece balances the earthy heartiness of brown lentils with a zesty garlic-vinegar 'Dukka' and a kick of spicy chili. It is a symphony of textures and bold Middle Eastern flavors that proves why simple pantry staples can create a truly world-class meal.
🥗 Ingredients
The Grains and Legumes
- 1 1/2 cups Brown Lentils (rinsed and picked over)
- 1 1/2 cups Basmati or Medium-Grain Rice (soaked for 15 minutes and drained)
- 1 cup Elbow Macaroni (dry)
- 1/2 cup Broken Spaghetti (broken into 1-inch pieces)
- 15 oz Canned Chickpeas (rinsed and drained)
- 1/2 cup Vegetable Oil (for frying onions)
The Crispy Onions (Warda)
- 2 pieces Large Onions (very thinly sliced into rings)
- 1 tablespoon Cornstarch (to ensure extra crunch)
The Spiced Tomato Sauce
- 2 cups Tomato Sauce (plain canned sauce or pureed fresh tomatoes)
- 4 cloves Garlic (minced)
- 2 tablespoons White Vinegar
- 1 teaspoon Cumin (ground)
- 1/2 teaspoon Coriander (ground)
The Garlic Vinegar (Dukka) & Chili Oil
- 4 cloves Garlic (pressed)
- 1/2 cup White Vinegar
- 1/4 cup Warm Water
- 1-2 teaspoons Red Chili Flakes (adjust to heat preference)
👨🍳 Instructions
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1
Start with the onions: Toss the sliced onions with cornstarch and a pinch of salt. In a large skillet, heat the 1/2 cup of oil over medium-high heat. Fry the onions until they are a deep golden brown and crispy. Drain on paper towels and reserve the flavored oil—this oil is the secret ingredient for the entire dish.
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2
Prepare the lentils: In a medium pot, add the lentils and 4 cups of water. Bring to a boil, then simmer for about 15-20 minutes until tender but still holding their shape (do not let them turn to mush). Drain and set aside.
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3
Cook the rice: Take 2 tablespoons of the reserved onion oil and place in a pot. Add the soaked rice and 1 teaspoon of cumin. Stir to coat the grains in oil, then add 2 1/2 cups of water and salt. Bring to a boil, cover, and simmer on low for 15 minutes until fluffy.
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4
Boil the pasta: In a large pot of salted water, cook the elbow macaroni and broken spaghetti together until al dente. Drain and toss with 1 tablespoon of the onion oil to prevent sticking.
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5
Make the Tomato Sauce: In a saucepan, heat 1 tablespoon of onion oil. Sauté the minced garlic until fragrant. Add the tomato sauce, vinegar, cumin, and coriander. Simmer for 15-20 minutes until thickened.
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6
Create the Garlic Dukka: In a small bowl, whisk together the pressed garlic, 1/2 cup vinegar, warm water, and a pinch of cumin and salt. This is the 'zing' that cuts through the starch.
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7
Optional Shatta (Chili Sauce): Take 1/2 cup of the finished tomato sauce and whisk in the red chili flakes and a splash of the onion oil for a spicy topping.
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8
Warm the chickpeas: Briefly sauté the canned chickpeas in a little onion oil and a pinch of cumin to warm them through and add flavor.
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9
Layer the base: In a large serving bowl or individual plates, start with a generous layer of rice, followed by a layer of lentils.
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10
Add the pasta: Layer the cooked macaroni and spaghetti mixture over the lentils.
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11
Sauce it up: Spoon a healthy amount of the warm tomato sauce over the pasta.
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12
The Final Flourish: Top with a handful of the warmed chickpeas and a generous pile of the crispy fried onions.
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13
Serve: Bring the Dukka (garlic vinegar) and Shatta (chili sauce) to the table so guests can drizzle them over their bowls to taste.
💡 Chef's Tips
Always use the oil from frying the onions to cook the rice and sauce; it carries the most flavor. Don't overcook the lentils; they should have a slight bite to provide texture contrast. If the tomato sauce is too acidic, add a half-teaspoon of sugar to balance it out. For the crispiest onions, ensure they are sliced uniformly thin using a mandoline if available. Koshary is even better the next day as the flavors in the sauce and dukka deepen.
🍽️ Serving Suggestions
Serve with a side of 'Salata Baladi' (Egyptian green salad with cucumbers, tomatoes, and parsley). A cold glass of Hibiscus tea (Karkadeh) balances the savory richness perfectly. Offer extra crispy onions in a side bowl, as they are always the first thing to disappear. For a traditional experience, serve in shallow wide bowls to allow for easy mixing of the layers.