Can I use different types of lentils?

Absolutely! While brown lentils are traditional, green lentils hold their shape well and make a great substitute. Red lentils cook faster but tend to break down more, which will give your koshari a different texture – still delicious but less traditional.

Is there a gluten-free version of Koshari?

Yes, you can easily make this gluten-free by using gluten-free pasta and ensuring your flour for the onions is gluten-free. Rice and lentils are naturally gluten-free, so you're halfway there already!

Can I prepare all the components ahead of time?

Definitely! You can cook the rice, lentils, pasta, and even the tomato sauce 1-2 days ahead. The crispy onions are best made the day you plan to serve, but everything else reheats beautifully. Just store each component separately and assemble right before serving.

Why is my Koshari falling apart when I flip it?

This usually happens if the rice-lentil mixture is too loose. Make sure to press down firmly with your spatula before flipping. If it's still not holding together, try adding a bit more rice next time, as it helps bind everything.

Egyptian Koshari Recipe

Description

A comforting and hearty Egyptian dish that combines lentils, rice, chickpeas, and macaroni topped with crispy onions and a tangy tomato sauce. Koshari is a flavorful, satisfying meal that’s easy to make and perfect for sharing.

Ingredients

Units Scale

For the Crispy Onions:

1 large onion, sliced into thin strips
1 teaspoon fine salt
1/3 cup all-purpose flour
1/2 cup cooking oil
Kosher salt and freshly cracked black pepper, to taste

For the Koshari:

1 tablespoon olive oil
1 1/2 cups brown lentils, drained and rinsed
1 1/2 cups white rice, cooked
1 teaspoon ground coriander
2 cups elbow macaroni, cooked according to package instructions
1 15–oz can chickpeas, drained, rinsed, and microwaved until warm
Kosher salt and freshly cracked black pepper, to taste
Tomato Sauce (refer to recipe on the blog)

Cook Mode Prevent your screen from going dark

Instructions

Sprinkle the sliced onions with fine salt, then dredge them in the flour and pepper, shaking off any excess flour. In a medium pot, heat the cooking oil over medium-high heat. Fry the onions until they’re golden brown and caramelized (approximately 15 minutes), stirring frequently to prevent burning. Drain on paper towels and set aside.
Cook the Lentil-Rice Mixture
Heat olive oil in a large pot over medium heat. Add the lentils, cooked rice, and ground coriander, stirring to combine. Cook until warmed through. Once done, set aside.
Prepare the Other Ingredients
While the lentil-rice mixture is warming, ensure the chickpeas and macaroni are heated. This can be done in the microwave or stovetop if necessary.
Assemble the Koshari
In a large serving bowl, layer a portion of crispy onions at the bottom. Add a layer of tomato sauce, followed by the cooked macaroni and warm chickpeas. Next, evenly spread the lentil-rice mixture over the top. Press down gently with a spatula to ensure the layers stick together.
Invert and Serve
Cover the serving bowl with a large serving plate. Hold both the plate and bowl securely and flip it upside down to invert the contents onto the plate. Top with additional crispy onions, if desired, and serve warm.

Notes

To get the onions perfectly crispy, make sure the oil is hot before frying. Test with a small piece of onion first.
You can use store-bought tomato sauce or make your own for a more authentic taste.
If preferred, you can serve the dish in layers on a plate instead of inverting it for presentation.
Traditional Koshari can also include a drizzle of garlic vinegar sauce or chili sauce for an added punch of flavor.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 6g
Sodium: 550mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 63g
Fiber: 11g
Protein: 14g
Cholesterol: 0mg