The national dish of Egypt, Koshari is a vegetarian dish that features rice, lentils, macaroni pasta, garbanzo beans, and crispy fried onions all tied together with a spicy tomato sauce. It’s Egyptian street food at its best and this authentic koshari recipe is one you’ll make again and again!
This koshari recipe is one of the very first recipes I published on my blog back in early 2013. Soon thereafter it was featured in magazines and across the web. It has remained a favorite in our home and I hope you’ll enjoy it as much as we do!
What is Koshari?
During my time as college student doing a study abroad in Jerusalem with trips Egypt, Jordan and Lebanon, I took advantage of the opportunity to delve into the local cuisines, to talk as best I could with local cooks and spice merchants, and enjoy every moment of it. When I was in Egypt one of the first dishes I sampled was koshari, served up hot by a street vendor. Koshari (also spelled Koshary or Kushari) is the national dish of Egypt and it’s served in virtually every Egyptian restaurant, in every Egyptian home, and on every Egyptian street corner. Street vendors serve the dish from carts to people eagerly waiting in line to eat this popular dish. An unusual combination, Koshari mixes lentils, macaroni noodles and rice into a single dish and it’s then topped with a spicy tomato sauce and the dotted with garbanzo beans and fried onions. It’s one of those dishes that may not sound terribly exciting from the description alone. But then you taste it. And then you understand why this dish is a favorite among Egyptians.
Egyptians and tourists fondly speak of the “Koshari Man,” the title bestowed upon street vendors who sell the dish from their carts. Aziz Awad, who used to be a Koshari street vendor and now works at a downtown restaurant, describes it this way: “The Koshari man grabs a bowl, and scoops a little of each ingredient into the bowl….Each Koshary dish takes about five seconds to [assemble]. His speed can be surprising to you. I have worked here since we opened 10 years ago, and before that I sold Koshary on a street cart, so I have to be fast. My hands are accustomed to the same movements I do all day everyday, so you can say that I memorized the movements rather than think about them” (source www.touregypt.net). I had the privilege of watching such a Koshari Man in action as he assembled my koshari and what seemed like the speed of light.
Every Egyptian knows and recognizes the sound of Koshari being made from down the street. Heba Fatteen Bizzari explains, “As the Koshari man scoops, he knocks his metal spoon against the sides of the bowls, making the Koshari symphony that you won’t hear elsewhere. When the Koshari man prepares an order of more than four the restaurant fills with sound as if it was a rehearsal for a concert. The restaurants of Koshari are very noisy. One sits to eat while the Koshari man practices his drums in your ears” (source www.touregypt.net).
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Where Did Koshari Originate?
Interestingly, though it is Egypt’s national dish, it isn’t actually Egyptian in origin. Neither rice nor macaroni are indigenous to Egypt. It is believed that Koshari originated in India and dates back to the time of British Colonization. The name “Koshari” is actually from the Hindu “khichri”, which refers to a dish of lentils and rice (in fact India has a popular lentil and rice dish called kitchari). When the British arrived in Egypt in the late 1800’s they brought this dish with them – it was inexpensive and filling. It didn’t take long before the dish was enthusiastically embraced by the Egyptian people.
The crowning aspect of this dish is the flavor-packed, spicy tomato sauce. It’s made with a special Middle Eastern spice blend called Baharat (Arabic for “spice”), an all-purpose spice blend commonly used in Middle Eastern cuisine. Just a pinch adds depth and flavor to sauces, soups, stews and meat. I stocked up on on a myriad of Middle Eastern spices when I was in the Middle East, studied them extensively when I got home, and have been making my own spice blends since. Yep, that’s me in one of the many, many spice shops I visited throughout the Middle East as a study abroad college student.
Unless you have a Middle Eastern store in your area or order it online, this spice blend can be challenging to find. However, as with any spice blend, it’s practically a hundred times better made fresh in your own kitchen anyway.
Check out my authentic Baharat recipe!
Koshari Recipe
This recipe is very authentic and simple to make, but be prepared to dirty up a few pots!
- Make the Rice: Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the rice and fry it for 2 minutes, then add the vegetable stock. Bring it to a boil, decrease the heat to low, cover and simmer for 15 minutes or until the rice is cooked. Leave in the pot to keep warm and set aside.
- Make the Lentils: Rinse the lentils under cold water and add them to another medium saucepan with 2 cups of water. Add the garlic, cumin and bay leaf and bring it to a boil. Reduce the heat to low, cover and simmer for 20-30 minutes or until the lentils are tender. Once cooked, add the salt and stir to combine. Strain any excess liquid if necessary. Leave in the pot to keep warm and set aside.
- Make the Macaroni: Cook the macaroni according to package instructions until al dente. Leave in the pot to keep warm and set aside.
- Make the Sauce (do this while the rice, lentils and macaroni are cooking or it can also be made up to a day in advance): Heat the oil in a medium saucepan over medium-high heat and add the onion. Cook until soft and translucent, about 5-7 minutes. Add the garlic and saute until golden brown. Add the tomato sauce, baharat, salt and pepper to taste, chile flakes (if using) and red wine vinegar. Bring it to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.
- Make the Crispy Onions: Heat the oil in a skillet. Add the onions and fry until dark brown. Using a slotted spoon, remove them from the oil and place them on paper towels to drain and cool. Set aside.
- Assemble the Koshari: Add the rice, lentils and macaroni to a large bowl and toss to combine (or simply scoop out desired amounts of each onto the plates). Sprinkle a little baharat over each portion and serve topped with some of the spicy tomato sauce. Top with garbanzo beans, the crispy onions and another sprinkle of baharat. Serve warm.
Each of these components can be made up to a day in advance and then simply reheated and assembled. It’s the perfect make-ahead dish!
Enjoy!
For more authentic Middle Eastern recipes be sure to try our:
- Harira (Moroccan Chickpea, Lentil and Beef Soup)
- Falafel
- Za’atar
- Chicken Machboos (Bahraini Chicken and Rice)
- Lavash (Flatbread)
- Dukkah
- Djej Makalli (Moroccan Chicken)
- Kusksu (Libyan Couscous with Beef)
- Hummus
- Moroccan Chicken Tagine
- Preserved Lemons
- Baba Ganoush
- Tahini
Koshari (The National Dish of Egypt)
Ingredients
- 2 tbs olive oil
- 1 cup medium grain rice
- 1 cup brown lentils
- 2 cups small uncooked macaroni noodles (Gluten Free: use GF pasta)
- 2 cups vegetable broth
- 1 garlic clove , quartered
- 1 teaspoon cumin
- 1 bay leaf
- 1/2 teaspoon salt
- Salt to taste
- For the Sauce:
- 2 tablespoon olive oil
- 1 small onion , diced finely
- 2 cloves garlic , finely minced
- 1 15 ounce can plain tomato sauce
- 2-3 teaspoons baharat spice blend
- Homemade Baharat , click link for recipe (strongly recommended for the best flavor!)
- 1/4 teaspoon red chile flakes (omit if you don't like it spicy hot)
- 1 tablespoon red wine vinegar
- Salt & pepper to taste
- Crispy Onion Garnish:
- 2 large onions , very finely sliced
- Oil for deep-frying
- 1 15 ounce can garbanzo beans , rinsed and drained
Instructions
- Make the Rice: Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the rice and fry it for 2 minutes, then add the vegetable stock. Bring it to a boil, decrease the heat to low, cover and simmer for 15 minutes or until the rice is cooked.Make the Lentils: Rinse the lentils under cold water and add them to another medium saucepan with 2 cups of water. Add the garlic, cumin and bay leaf and bring it to a boil. Reduce the heat to low, cover and simmer for 20-30 minutes or until the lentils are tender. Once cooked, add the salt and stir to combine. Strain any excess liquid if necessary.Make the Macaroni: Cook the macaroni according to package instructions until al dente.Leave each of these in the pot to keep warm and set aside.
- Make the Crispy Onions: Heat the oil in a skillet. Add the onions and fry until dark brown. Using a slotted spoon, remove them from the oil and place them on paper towels to drain and cool.
- Make the Sauce: Heat the oil in a medium saucepan over medium-high heat and add the onion. Cook until soft and translucent, about 5-7 minutes. Add the garlic and saute until golden brown. Add the tomato sauce, baharat, salt and pepper to taste, chile flakes (if using) and red wine vinegar. Bring it to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.
- Assemble the Koshari: Add the rice, lentils and macaroni to a large bowl and toss to combine (or simply scoop out desired amounts of each onto the plates). Sprinkle a little baharat over each portion and serve topped with some of the spicy tomato sauce. Top with garbanzo beans, the crispy onions and another sprinkle of baharat. Serve warm.Note: Each of the components can be made well in advance and then simply reheated and assembled.
Nutrition
Originally published on The Daring Gourmet February 21, 2013
brinacyl says
excellent recipe
Kimberly @ The Daring Gourmet says
Thank you!
Saadia says
I had saved this recipe a longtime ago. Yesterday I got the chance to try and it turned out amazing. Thank you! I will forward your link to my friends group.
Kimberly @ The Daring Gourmet says
That’s wonderful, Saadia, thank you so much!
Sylvia Wulf says
I stumbled upon your site by sheer luck whil hunting for something else entirely – serendipity! After 25 years of being stuck cooking boring meat & potato dishes, first for my late husband then a like-minded roommate – I am finally free to explore all the tastes of the world. My spice collection and condiments etc currently outnumber the actual food in my tiny kitchen LOL
This is going to be one of my first new recipes since I have most of the ingredients on hand (love rice & lentils!) and I will be back for more inspiration! Thank you ;-)
Kimberly @ The Daring Gourmet says
Thank you, Sylvia, and I’m so happy to have you on board! International cuisine, with its vast palate of flavors, is my passion – I think you’ll find plenty here to keep your taste buds happy :) I hope you’ll visit frequently. Best, Kimberly
Deborah says
Thank you, thank you, thank you! We love this recipe.
My third generation Egyptian sister in law makes a variation where she cooks the lentils with broth, onions, cumin and garlic and leaves them quite soupy. Then, instead of making the spicy tomato sauce, she tops the dish with lots of chopped fresh tomatoes and tons of her wonderful fried onions. The piece de resistance – she drizzles the browned olive that she used to fry the onions over the top.
I’m thinking from now on we’ll be eating your recipe in the winter and hers in the summer when the tomatoes are overgrowing our garden.
I love the spice mixture – can’t wait to try the chicken dish.
Kimberly @ The Daring Gourmet says
Thanks, Deborah! Most people are really surprised at how amazing this dish is the first they try it. I’m so happy you enjoyed it and YES, the Winter/Summer plan sounds perfect, thanks for sharing!
Yasmine says
I also agree with Mahy – BAharat is a Libyan spice mix, also similar to Lebanese 7-spice mix. We don’t use it and you can’t get it here.
Kimberly @ The Daring Gourmet says
Hi Yasmine, as I replied to another comment, I’ve gotten contradicting feedback from several Egyptians via comments and personal emails. But whatever the case may be, the baharat with its complex flavors adds a remarkably delicious dimension to this dish and in the end, that’s what matters most!
Yasmine says
Hi Kimberly -thanks for writing so evocatively about Egypt. I just want to say, looking at your recipe, and the beautiful picture -I just want to add some notes for extra authenticity.
First, the vinegar. Egyptians only know and use plain old wine vinegar. Red wine vinegar is fancy/expensive/unheard of.
Second, your recipe omits a second and very important sauce called the Dukka. This is ground cumin, garlic and chili in vinegar. This is added separately at the table.
Third, the ratio of rice to macaroni is a bit wrong. There is a lot more macaroni in authentic Egyptian koshari. Also, Egyptians never cook anything al dente. We like to cook the heck out of everything, including pasta :)
Fourth, your onions needs to be much much darker than this. You need them to be the colour of darkest caramel, of chestnuts. Not of honey.
Kimberly @ The Daring Gourmet says
Hi Yasmine, thanks for the feedback! Your description of “cooking the heck out of everything” reminds me of the Brits. I lived in England for 6 years and love the country but their boiled vegetables are something that never quite grew on me :) Have a wonderful week! Best, Kimberly
Ashley says
Hi Kimberly! My husband is Egyptian and I am always looking for Egyptian recipes. I have found lots of Koshari recipes, and tried several, but this is the first one that my husband has given his seal of approval!! This recipe will be my go to Koshari recipe from now on!! Thank you so much for posting…and I loved the article too!!:)
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Ashley, and really appreciate the compliment and feedback – thank you! :)
mahy says
Hi,as an egyptian I really appretiate your work but l have just a little note.we use only salt,pepper and some use cumen but never use baharat.try also dawood pasha kofta served with egyptian rice cooked with vermicelli cuts as another taditional egyptian dish.
Kimberly @ The Daring Gourmet says
Hi Mahy! I’ve had several other Egyptian readers confirm the authenticity of this dish. I was even contacted by Egypt’s official board of tourism who complimented its authenticity and wanted to use this on their Wikipedia site. Like most traditional dishes in any country, I’m sure there will always be variations from household to household. The dawood pasha kofta sounds wonderful, thank you for the recommendation!
Newsome says
I made this recipe last night, and my husband and I really liked it. I didn’t have any cardamon, so I used a tiny bit of garam masala seasoning. My husband said it did taste a lot like the koshari we used to eat when we lived in Cairo. :) It made plenty for 4 people, so we’ll be enjoying the leftovers! Next is the spiced chicken and rice dish. Thanks for sharing these recipes!
Kimberly @ The Daring Gourmet says
Thanks so much for your feedback, Newsome, and I’m thrilled you enjoyed it! You’ll love the Bahraini spiced chicken, the flavor is fantastic. Let us know how it goes! Best, Kimberly
Westfalia Journal says
I wasn’t sure of this recipe at first but was intrigued by the concoction of spices…. the aroma and the taste was delicious, we loved it!
Kimberly @ The Daring Gourmet says
Wonderful, I’m happy you enjoyed it! Yes, it’s one of those dishes that initially sounds a little boring but the flavor combination is fabulous and the delicious sauce really brings it all together.
Anonymous says
I tutor a little Egyptian boy through our church’s tutoring program. So I have interest in what he eats. I made this today and it was fabulous. I ate 2 small bowls. Filling and the spicing mixture was the best compliment. I am taking a dish to his house today to see what they think. They are always so sweet and generous and their house smells wonderful as grandma cooks dinner.
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, thanks so much! What a neat opportunity to tutor this boy and to experience a bit of Egyptian culture in their home…next you need a dinner invite to sample some of grandma’s authentic Egyptian cooking :)
ptsorange says
Wow, made this for dinner yesterday – PERFECT! I just added a bit of sugar to the tomato sauce. Served all 6 of us
Kimberly @ The Daring Gourmet says
Awesome, ptsorange! So glad it was a hit!
Bunny says
Great to see a good koshari recipe. I’ve also used your baharat recipe for a few dishes so far and keep looking for more ways to use it because it is a unique flavour. I’ve been making koshari (without proper baharat – until now) for years and found your blog while doing some research to find info on it for a blog post of my own on koshari: http://tinyurl.com/n2bv9ka . I’ve found myself coming back to your blog often since then. I’m keen to try your Spicy Moroccan Veggie burgers, Chicken Machboos and Balsamic Glazed Steak rolls in the next few weeks.
Kimberly @ The Daring Gourmet says
Thanks, Bunny, I’m happy you found my blog! Baharat really is a wonderful spice blend, isn’t it? Let me know what you think of the dishes you mentioned once you’ve had the chance to try them. Thanks again and happy cooking!
Anonymous says
This was good! I will make again, next time either reducing the macaroni to a cup or increasing the amount of sauce. Also I caramelized the onions in a bit of butter or olive oil instead of deep frying them (I’m after the flavor more-so than the texture) and they added so much to the dish.
Kimberly @ The Daring Gourmet says
Wonderful, I’m glad you enjoyed it! I’m the kind of person who likes a lot of gravy, sauce, ketchup, condiments, etc with my food, so when I make this I usually double the sauce. In keeping with tradition though, I’ve presented this recipe as it’s eaten in Egypt. Same with the onions. I love the texture of the crispy fried onions and that’s what I use for this dish, but I’m also a pushover for those marvelous slow-caramelized onions :)
Don says
Dumb question… is that two cups of cooked macaroni or uncooked? I assume uncooked but that seems like a lot relative to the amount of rice.
Kimberly @ The Daring Gourmet says
Hi Don! Yes, it’s 2 cups of uncooked macaroni. Happy cooking!