Egyptian Koshari Layered Dish (Printable)

A comforting mix of rice, lentils, pasta, spiced tomato sauce, and crispy fried onions in a vibrant Egyptian dish.

# 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 - 2 cups water (for rice)
05 - 3 cups water (for lentils)
06 - ½ 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 - ½ teaspoon ground coriander
14 - ½ teaspoon chili flakes (optional)
15 - 1 teaspoon sugar
16 - Salt and black pepper, to taste

→ Crispy Onions

17 - 2 large onions, thinly sliced
18 - ½ cup all-purpose flour
19 - ½ teaspoon salt
20 - Vegetable oil, for frying

→ Garnishes

21 - ¼ cup white vinegar
22 - 2 garlic cloves, minced
23 - ½ teaspoon chili flakes (optional)
24 - Chopped fresh parsley (optional)

# How to Make It:

01 - Place lentils in a saucepan and cover with 3 cups water. Bring to a boil, reduce heat and simmer 20–25 minutes until tender. Drain and set aside.
02 - Combine rinsed rice, 2 cups water, and ¼ teaspoon salt in a pot. Bring to a boil, cover, reduce heat and simmer 15–18 minutes until cooked. Fluff with a fork and set aside.
03 - Boil salted water in a large pot and cook macaroni until al dente. Drain and set aside.
04 - Heat olive oil in a saucepan over medium heat. Sauté finely chopped onion until translucent, about 5 minutes. Add minced garlic and cook 1 minute more. Stir in crushed tomatoes, tomato paste, cumin, coriander, chili flakes (if using), sugar, salt, and pepper. Simmer uncovered 15–20 minutes until thickened, stirring occasionally.
05 - Toss sliced onions with flour and salt to coat. Heat vegetable oil in a deep skillet over medium-high heat. Fry onions in batches 5–7 minutes until golden and crisp. Drain on paper towels.
06 - Combine vinegar, minced garlic, and chili flakes in a small bowl. Let stand 10 minutes to infuse flavors.
07 - In serving bowls or a platter, layer rice, lentils, and pasta. Spoon tomato sauce over the top. Add crispy onions and drizzle with garlic vinegar if desired. Garnish with chopped parsley and serve warm.

# Expert Tips:

01 -
  • It's entirely vegan but so satisfying you'll forget you're not eating meat.
  • The layering means every spoonful tastes different, keeping you interested until the last bite.
  • Once you make it, you'll realize it's easier than most weeknight dinners despite feeling restaurant-quality.
02 -
  • The crispy onions must be fried right before serving or they'll lose their snap and turn soft—this is non-negotiable.
  • Don't overcook the lentils or rice, because they'll cook a tiny bit more from the residual heat and from sitting in the warm sauce.
  • Taste the sauce before you serve it, and adjust the salt and spices boldly—it should taste rich and slightly spicy on its own.
03 -
  • Toast your cumin and coriander in a dry pan for thirty seconds before adding them to the sauce—it wakes up the spices and makes the whole dish taste more vibrant.
  • If you can find good quality fried onions already made, use those to save time, but homemade crispy onions are worth the effort because they taste infinitely fresher.
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