Entree: Egypt – Cairo & Delta – كشرى ➤ Koshari (Hearty Egyptian layered dish of rice, lentils, and macaroni topped with spiced tomato sauce, chickpeas, and crispy fried onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 cup (200 g) long-grain rice, rinsed
- 1 cup (200 g) brown or green lentils, rinsed
- 8 oz (225 g) elbow macaroni or small pasta
- 1 can (15 oz (425 g)) cooked chickpeas, drained and rinsed
- 2 large onions, thinly sliced (for frying and mixing)
- 1 cup (240 ml) vegetable oil for frying onions
- 2 tbsp (30 ml) vegetable oil for sauce
- 3 cloves (5/16 oz (9 g)) garlic, minced, divided
- 1 can (15 oz (425 g)) crushed tomatoes
- 2 tbsp (33 g) tomato paste
- 1 tsp (5 g) ground cumin, plus extra for serving
- 1/2 tsp (2 g) ground coriander
- 1/2 tsp (2 g) red chili flakes or cayenne (adjust to taste)
- 2 tbsp (30 ml) white vinegar for the sauce
- 1 tsp (4 g) sugar
- 1 tsp (6 g) salt, or to taste
- 3 cups (720 ml) water for cooking lentils
- 1 1/4 cups (300 ml) water for cooking rice
- 2 tbsp (30 ml) white vinegar for garlic-vinegar dressing
- 1 clove (0.106 oz (3 g)) garlic, minced for dressing
- Fresh chopped parsley for garnish (optional)

Show original ingredient measurements

- 1 cup (200 g) long-grain rice, rinsed
- 1 cup (200 g) brown or green lentils, rinsed
- 8 oz (225 g) elbow macaroni or small pasta
- 1 can (15 oz / 425 g) cooked chickpeas, drained and rinsed
- 2 large onions, thinly sliced (for frying and mixing)
- 1 cup (240 ml) vegetable oil for frying onions
- 2 tbsp (30 ml) vegetable oil for sauce
- 3 cloves (9 g) garlic, minced, divided
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 tbsp (33 g) tomato paste
- 1 tsp (5 g) ground cumin, plus extra for serving
- 1/2 tsp (2 g) ground coriander
- 1/2 tsp (2 g) red chili flakes or cayenne (adjust to taste)
- 2 tbsp (30 ml) white vinegar for the sauce
- 1 tsp (4 g) sugar
- 1 tsp (6 g) salt, or to taste
- 3 cups (720 ml) water for cooking lentils
- 1 1/4 cups (300 ml) water for cooking rice
- 2 tbsp (30 ml) white vinegar for garlic-vinegar dressing
- 1 clove (3 g) garlic, minced for dressing
- Fresh chopped parsley for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Cook the lentils: place rinsed lentils and 3 cups (720 ml) water in a medium saucepan. Bring to a boil, reduce heat and simmer until lentils are tender but not mushy, 18–22 minutes. Drain and set aside.
2. Cook the rice: in a separate pot, combine rinsed rice and 1 1/4 cups (300 ml) water with a pinch of salt. Bring to a boil, reduce heat, cover, and simmer until rice is tender and water absorbed, about 15 minutes. Fluff and keep warm.
3. Cook the pasta: boil elbow macaroni in salted water according to package directions until al dente. Drain and toss with a little oil to prevent sticking.
4. Fry the onions: heat 1 cup (240 ml) vegetable oil in a deep skillet over medium-high heat. Add thinly sliced onions in batches and fry until deeply browned and crisp, 6–10 minutes per batch. Drain on paper towels and set aside (reserve the oil for sauce if desired).
5. Make the tomato sauce: in a skillet, heat 2 tbsp (30 ml) oil over medium heat. Add 2 cloves (0.21 oz (6 g)) minced garlic and sauté 30 seconds. Stir in crushed tomatoes, tomato paste, 1 tsp (5 g) ground cumin, ground coriander, red chili flakes, 2 tbsp (30 ml) vinegar, 1 tsp (4 g) sugar, and 1 tsp (6 g) salt. Simmer gently, stirring occasionally, until slightly thickened, about 10–12 minutes. Adjust seasoning and vinegar to taste.
6. Prepare the garlic-vinegar dressing: combine 2 tbsp (30 ml) white vinegar with 1 clove (0.106 oz (3 g)) minced garlic and a pinch of salt. Let sit a few minutes to mellow.
7. Assemble: in individual bowls or a large serving dish, layer rice, lentils, and pasta. Top with drained chickpeas. Spoon generous amounts of the spiced tomato sauce over each portion, drizzle with garlic-vinegar dressing, and finish with a large handful of crispy fried onions.
8. Serve immediately, offering extra tomato sauce, vinegar dressing, and a sprinkle of ground cumin at the table. Garnish with chopped parsley if desired.

1. Cook the lentils: place rinsed lentils and 3 cups (720 ml) water in a medium saucepan. Bring to a boil, reduce heat and simmer until lentils are tender but not mushy, 18–22 minutes. Drain and set aside.
2. Cook the rice: in a separate pot, combine rinsed rice and 1 1/4 cups (300 ml) water with a pinch of salt. Bring to a boil, reduce heat, cover, and simmer until rice is tender and water absorbed, about 15 minutes. Fluff and keep warm.
3. Cook the pasta: boil elbow macaroni in salted water according to package directions until al dente. Drain and toss with a little oil to prevent sticking.
4. Fry the onions: heat 1 cup (240 ml) vegetable oil in a deep skillet over medium-high heat. Add thinly sliced onions in batches and fry until deeply browned and crisp, 6–10 minutes per batch. Drain on paper towels and set aside (reserve the oil for sauce if desired).
5. Make the tomato sauce: in a skillet, heat 2 tbsp (30 ml) oil over medium heat. Add 2 cloves (6 g) minced garlic and sauté 30 seconds. Stir in crushed tomatoes, tomato paste, 1 tsp (5 g) ground cumin, ground coriander, red chili flakes, 2 tbsp (30 ml) vinegar, 1 tsp (4 g) sugar, and 1 tsp (6 g) salt. Simmer gently, stirring occasionally, until slightly thickened, about 10–12 minutes. Adjust seasoning and vinegar to taste.
6. Prepare the garlic-vinegar dressing: combine 2 tbsp (30 ml) white vinegar with 1 clove (3 g) minced garlic and a pinch of salt. Let sit a few minutes to mellow.
7. Assemble: in individual bowls or a large serving dish, layer rice, lentils, and pasta. Top with drained chickpeas. Spoon generous amounts of the spiced tomato sauce over each portion, drizzle with garlic-vinegar dressing, and finish with a large handful of crispy fried onions.
8. Serve immediately, offering extra tomato sauce, vinegar dressing, and a sprinkle of ground cumin at the table. Garnish with chopped parsley if desired.