Egyptian Koshari with Tomato Cumin Sauce

Authentic Egyptian koshari with rice, lentils, pasta, chickpeas, tomato sauce and crispy onions. Photo: Dina Said, Wikimedia Commons, CC BY-SA 4.0.
Authentic Egyptian koshari with rice, lentils, pasta, chickpeas, tomato sauce and crispy onions. Photo: Dina Said, Wikimedia Commons, CC BY-SA 4.0.

Egyptian-inspired koshari brings rice, lentils and pasta together with a spiced tomato sauce, chickpeas and crisp onions. This home-cook version separates the components so you can prepare them efficiently.

Prep: 15 minutes · Cook: 45–55 minutes · Serves: 4

Instructions

  1. Rinse the lentils and simmer in water until just tender; drain and set aside.
  2. Cook the rice separately until fluffy. Boil the pasta according to its package directions, then drain.
  3. For the sauce, sauté garlic in a little oil, stir in tomatoes, cumin, salt, pepper and a splash of vinegar, then simmer until thickened.
  4. Combine rice, lentils and pasta in bowls. Top with chickpeas, warm tomato sauce and crispy onions.
  5. Serve hot, with extra sauce and vinegar on the side.

Watch the Recipe Video Here

Watch: Egyptian Koshari with Tomato Cumin Sauce recipe video

Ingredients

  • 1 cup brown lentils
  • 1 cup rice
  • 200 g small pasta or macaroni
  • 1 can chickpeas, drained and rinsed
  • 2 onions, thinly sliced
  • 2 tablespoons oil
  • 1 can crushed tomatoes
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon vinegar
  • Salt and black pepper

Instructions

  1. Rinse lentils and simmer in water until just tender; drain and set aside.
  2. Cook rice separately until fluffy. Boil pasta according to package directions and drain.
  3. Fry sliced onions in oil until deep golden and crisp; drain on paper towel.
  4. For the sauce, sauté garlic, add tomatoes, cumin, salt, pepper and vinegar, then simmer until thickened.
  5. Layer rice, lentils and pasta in bowls; top with chickpeas, tomato sauce and crispy onions.

Check ingredient labels for allergens. Follow safe food-handling practices and verify meat or seafood is safely cooked before serving.

SOLE PICK COOK-ALONG

Authentic Egyptian Koshari — Chef Hassan

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Prep: 15 min

Cook: 55 min

Total: 70 min

Yield: 4

Ingredients

  • 150 g brown or green lentils, rinsed
  • 180 g long-grain rice, rinsed
  • 150 g small pasta, such as macaroni
  • 1 can (240 g drained) chickpeas, rinsed and drained
  • 2 tbsp neutral oil, divided
  • 2 medium onions, thinly sliced
  • Salt, to taste
  • 1 tbsp olive oil
  • 3 garlic cloves, finely chopped
  • 400 g canned chopped tomatoes
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tbsp white vinegar
  • 120 ml water, plus extra if needed
  • Chilli flakes, optional

Instructions

  1. Put lentils in a saucepan, cover with plenty of water and simmer for 18–25 minutes until tender but not mushy. Drain and season lightly.
  2. Cook the rice according to its package directions. Cook the pasta separately in salted boiling water until just tender, then drain.
  3. For the onions, heat 2 tbsp oil in a wide pan over medium heat. Add sliced onions and cook, stirring often, for 15–20 minutes until deep golden and crisp at the edges. Drain on a paper towel; reserve the oil.
  4. For the sauce, warm 1 tbsp olive oil in a saucepan. Cook garlic for 30 seconds, then add tomatoes, tomato paste, cumin, vinegar, water and optional chilli. Simmer 12–15 minutes, stirring, until spoonable. Add a splash of water if too thick and season to taste.
  5. Warm the chickpeas in a little water or fold them into the lentils. Assemble bowls with rice, lentils, pasta and chickpeas. Spoon over tomato sauce and finish with crisp onions.