Authentic Egyptian Koshari Recipe: A Flavorful Guide

Updated at: 22/02/2025

Koshari, Egypt's national dish, is a vibrant and hearty mix of textures and flavors that will tantalize your taste buds. This iconic street food, a beloved staple across the country, is a delightful fusion of rice, lentils, macaroni, and crispy fried onions, all generously drenched in a rich tomato sauce and a tangy garlic-vinegar sauce. The contrasting textures – the soft rice and lentils, the firm macaroni, and the crunchy onions – create a symphony in your mouth, complemented by the perfectly balanced sweet, savory, and tangy flavors. It's a culinary adventure waiting to be experienced.

Beyond its deliciousness, koshari holds a special place in Egyptian culture, representing a delicious and affordable meal enjoyed by all. Ready to embark on a culinary journey to Egypt? Let's dive into the step-by-step process of creating this authentic Egyptian masterpiece.

Tools Needed

  • frying pan
  • saucepan
  • pot

Ingredients

Step-by-Step Instructions

Step 1. Preparing the Components

  • Slice two large onions uniformly. Add two heaping spoons of cornstarch and mix. This creates a batter.
  • Deep-fry the onion slices in batches until light brown. Place on kitchen paper, salt, and set aside.
  • Sauté diced onion in onion oil. Add minced garlic, coriander powder, and cook until fragrant. Add white vinegar, letting it evaporate. Stir in blended tomatoes and tomato paste. Season with salt and pepper. Simmer until thickened (about 10 minutes).
  • Add minced garlic and chili to boiling water; infuse. Add lime juice, white vinegar, salt, pepper, cumin, and coriander. Let it sit for pungency.
Slice two large onions uniformly. Add two heaping spoons of cornstarch and mix. This creates a batter.Deep-fry the onion slices in batches until light brown. Place on kitchen paper, salt, and set aside.Make the tomato salsa: Sauté diced onion in onion oil. Add minced garlic, coriander powder, and cook until fragrant. Add white vinegar, letting it evaporate. Stir in blended tomatoes and tomato paste. Season with salt and pepper. Simmer until thickened (about 10 minutes).
Preparing the Components
  • Mix chili powder with onion oil. Once bubbling, add salsa and water. Reduce until thick.
  • Boil broken spaghetti and baby macaroni. Drizzle with onion oil to prevent sticking.
  • Toast vermicelli noodles in onion oil until color changes. Add washed Egyptian short green rice and toast for a couple of minutes.
  • Add soaked brown lentils (soaked for at least an hour), enough water to mostly cover the rice, salt, pepper, cumin, and coriander. Cook on low heat for 15 minutes until fluffy.
Make the chili oil (shatta): Mix chili powder with onion oil. Once bubbling, add salsa and water. Reduce until thick.Boil broken spaghetti and baby macaroni. Drizzle with onion oil to prevent sticking.Toast vermicelli noodles in onion oil until color changes. Add washed Egyptian short green rice and toast for a couple of minutes. Add soaked brown lentils (soaked for at least an hour), enough water to mostly cover the rice, salt, pepper, cumin, and coriander. Cook on low heat for 15 minutes until fluffy.
Preparing the Components

Step 2. Cooking the Grains and Legumes

  • Boil broken spaghetti and baby macaroni. Drizzle with onion oil to prevent sticking.
  • Toast vermicelli noodles in onion oil until color changes. Add washed Egyptian short green rice and toast for a couple of minutes.
  • Add soaked brown lentils (soaked for at least an hour), enough water to mostly cover the rice, salt, pepper, cumin, and coriander. Cook on low heat for 15 minutes until fluffy.
Boil broken spaghetti and baby macaroni. Drizzle with onion oil to prevent sticking.Toast vermicelli noodles in onion oil until color changes. Add washed Egyptian short green rice and toast for a couple of minutes. Add soaked brown lentils (soaked for at least an hour), enough water to mostly cover the rice, salt, pepper, cumin, and coriander. Cook on low heat for 15 minutes until fluffy.
Cooking the Grains and Legumes

Step 3. Making the Sauces and Toppings

  • Sauté diced onion in onion oil. Add minced garlic, coriander powder, and cook until fragrant. Add white vinegar, letting it evaporate. Stir in blended tomatoes and tomato paste. Season with salt and pepper. Simmer until thickened (about 10 minutes).
  • Add minced garlic and chili to boiling water; infuse. Add lime juice, white vinegar, salt, pepper, cumin, and coriander. Let it sit for pungency.
  • Mix chili powder with onion oil. Once bubbling, add salsa and water. Reduce until thick.
Make the tomato salsa: Sauté diced onion in onion oil. Add minced garlic, coriander powder, and cook until fragrant. Add white vinegar, letting it evaporate. Stir in blended tomatoes and tomato paste. Season with salt and pepper. Simmer until thickened (about 10 minutes).Make the chili oil (shatta): Mix chili powder with onion oil. Once bubbling, add salsa and water. Reduce until thick.
Making the Sauces and Toppings

Step 4. Assembling and Serving the Koshari

  • Layer rice, crispy onions, spaghetti/macaroni, tomato salsa, chickpeas, and more crispy onions. Drizzle chili garlic vinegar and shatta upon serving.
Assemble: Layer rice, crispy onions, spaghetti/macaroni, tomato salsa, chickpeas, and more crispy onions. Drizzle chili garlic vinegar and shatta upon serving.
Assembling and Serving the Koshari

Read more: Lebanese Kofta Kebabs Recipe: A Step-by-Step Guide

Tips

  • The complexity of textures and flavors are amazing!
  • Don't inhale the vinegar while it evaporates; it's strong!
  • Toasting the vermicelli noodles with the rice is essential for a fluffy finish.

Nutrition

  • Calories: approximately 600-700
  • Fat: 20-25g
  • Carbs: 90-100g
  • Protein: 20-25g

FAQs

1. Can I make koshari ahead of time?

Yes! The components can be made separately a day in advance and assembled just before serving. The fried onions are best made fresh, though.

2. Where can I find the specific ingredients, especially the Egyptian spices?

Many Middle Eastern grocery stores carry the necessary ingredients, including specific Egyptian spices. Online retailers also offer a wide selection.

3. What if I don't have all the ingredients? Can I still make it?

Absolutely! You can adapt the recipe. For example, omitting lentils or using different types of pasta won’t ruin the dish. The key components are rice, tomato sauce, and the vinegar/garlic sauce.


With its vibrant colors, diverse textures, and unforgettable flavors, your homemade koshari is now ready to be enjoyed. This authentic Egyptian recipe offers a delicious and rewarding culinary experience, transporting you to the bustling streets of Egypt with every bite. So gather your friends and family and share the rich taste of this beloved national dish!