Koshari

Story behind the dish

Koshari is a beloved Egyptian street food that has warmed hearts for generations. It’s a hearty, comforting mashup of lentils, rice, pasta, chickpeas, and crispy onions—a true symphony of flavors and textures. This dish is often enjoyed as a filling vegetarian meal or as a delightful sharing platter, bursting with history and soul.

Preparing Koshari feels like assembling a colorful story on a plate: each ingredient adds its own character, blending into a harmonious and satisfying dish. It’s perfect for those cozy evenings when you crave something warm, nourishing, and full of history.

Ingredients

• 1 1/2 cups (255 g) brown lentils
• 1 1/2 cups (300 g) rice
• 1/2 teaspoon ground coriander
• 2 cups (200 g) macaroni or elbow pasta
• 1 can (15 oz or 425 g) chickpeas
• 1 large onion
• Salt, to taste
• 1/2 cup (120 ml) vegetable oil
• Additional salt and pepper for seasoning
• Flour, for coating onions

Step-by-step

1. Cook the lentils: Bring 4 cups (1 quart or 950 ml) of water to a boil in a medium saucepan. Add the lentils and cook over high heat until just tender, about 15-17 minutes. Drain and season with a touch of salt. Remember, they should be par-cooked, with a slight bite, as they'll finish cooking later with the rice.
2. Prepare the rice mixture: Drain the rice from its soaking water. In the same saucepan, combine lentils and rice with 1 tablespoon (15 ml) of vegetable oil, a pinch of salt, pepper, and the ground coriander. Cook for 3 minutes, stirring often.
3. Cook the rice and lentils: Add enough warm water—about 3 cups (24 oz or 710 ml)—to cover the mixture by about 1 1/2 inches. Bring to a boil, then reduce heat to low. Cover and simmer until all the liquid is absorbed and both rice and lentils are tender, approximately 20 minutes. Keep covered and undisturbed for about 5 minutes before fluffing.
4. Cook the pasta: While the rice and lentils cook, bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 8-10 minutes. Drain well.
5. Warm the chickpeas: Drain the canned chickpeas and microwave briefly until warm. Set aside.
6. Make crispy onion topping: Slice the large onion into rings. Sprinkle with salt, then toss in a little flour, shaking off excess. Heat the remaining vegetable oil over medium-high heat in a large skillet. Fry onion rings, stirring often, until they turn a deep caramelized brown and are crispy, about 15-20 minutes. Drain on paper towels.

Chef’s tips & serving ideas

• For an extra punch of flavor, sprinkle some hot sauce or a squeeze of lemon over your Koshari before serving.
• This dish is fantastic served alongside a fresh tomato salad or tangy pickles for added brightness.

Closing thoughts

Once assembled, Koshari is a vibrant, soul-soothing dish that brings together simple ingredients to create a culinary masterpiece. Its layers of texture—from tender lentils to crispy onions—offer a comforting feast for the senses. Whether you’re recreating a street food classic or simply craving a hearty, vegetarian meal, Koshari invites you to savor each bite and celebrate the rich tapestry of Egyptian flavors. Enjoy every spoonful!