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This dish is widely considered as Egypt’s national dish and spelled koshari or kushari . Rice, lentils, chickpeas, vermicelli and pasta are cooked individually, then tossed together and topped with cumin and tomato sauce and crunchy fried onions. Everything comes together with condiments of garlicky vinegar. A plate of koshary fills up even the hungriest of stomachs with available pantry supplies.
History
It is believed that Koshari originated in India which dates back to the time of British Colonization. The name “Koshari” is actually from the dish made in India called “khichri” or “khichdi, which refers to a dish of lentils and rice. When the British went to Egypt in the late 1800’s they took this dish with them – it was inexpensive and filling. Egyptian people enthusiastically embraced this dish and it didn’t take long for it to become the national dish. It is surprising that the national dish of Egypt is actually vegetarian!
Now in modern days people do modify it by adding some veggies as well.
Let’s meet the ingredients and steps
- Cook rice, pasta, chick peas and vermicelli separately and keep aside
- Wash lentils and add them in a pot covered with water
- cook it until they turn soft. Drain the water and keep aside
- Saute onions in oil
- Add the cooked lentils back to the pot with tomato sauce and season with cumin powder, salt and pepper.
- mix well and keep aside
- Ingredients to make flavored tomato sauce
- In a pan add oil and minced garlic for about 30 seconds
- * Add vinegar, tomato sauce, water and salt then mix well.
- Bring it to boil and keep aside
- Ingredients for Cumin Sauce
- In a pan, add oil, garlic and cumin powder, saute for 30 seconds
- * Add vinegar, water then taste to adjust salt. bring it to boil and set aside
- Take onion in a bowl, add corn flour and mix well
- Deep fry in oil
- Turns golden brown. Transfer on to a paper towel
- Ready to be assembled
- Assemble all the ingredients to create beautiful dish
If you like Middle eastern and Mediterranean recipes below are some suggestions
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Falafel
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Lentil Soup
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Koshary (Egyptian)
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FLAVOR METER
Equipment
- sauce pan
Ingredients
Cooked ingredients
- 1 Cup Cooked rice
- 1 Cup Cooked pasta preferably elbow.
- 1 Cup Cooked chick peas or canned chick peas
For the Lentils
- 1 Cup dry lentils brown or black
- 3 Cups Water
- 1 Tbsp Olive oil
- 1 Medium Onion Chopped
- 1/4 Cup Tomato sauce
- 1/2 Tsp Cumin powder
- 1/2 Tsp Salt and pepper
For the Vermicelli
- 1/2 Cup Vermicelli
- 1 Tbsp Olive oil
- 1 Cup Water
- 1/4 tsp Salt
For the flavored tomato sauce
- 1/2 Cup Tomato sauce
- 1/2 Tsp Garlic Minced
- 1 Tbsp Olive oil
- 1 Tbsp Vinegar
- 1/4 Tsp Salt
For the flavored tomato sauce
- 1 Tbsp Cumin powder
- 1 Tsp Garlic Minced
- 1 Tbsp Olive oil
- 1/4 Cup Water
- 1 Tbsp Vinegar
- 1/4 Tsp Salt
For the fried onion (Optional)
- 1 Large Onion Or you can buy store bought
- 2 Tbsp Corn flour
- 1 Cup Oil for frying
Instructions
Prep
- Chick peas: If you are using dry chickpeas, soak them in cold water overnight and then cook them with little salt either in a pressure cooker or instant pot.
- Pasta: Cook Pasta in enough salty water according to package directions, drain then add 1 Tablespoon of oil mix and keep aside
- Rice: Cook rice and set aside.
Make lentils
- Wash: Wash lentils under running cold water thoroughly
- Cook: Place lentils in a pot covered with water and bring to a boil. Reduce heat to medium high and cook for 25-30 minutes or until just cooked. Note: Make sure to check on water level and add water whenever necessary.
- Drain: Drain and do not rinse it. Keep it aside
- Saute: In the same pan , add some oil and saute onions until translucent
- Add: Add lentils back to the pot with tomato sauce and season with cumin powder, salt and pepper.
- Cook: Cook until everything comes to a boil and set aside.
Cook vermicelli
- Roast vermecille: In a medium pot over medium-high heat, add oil and vermicelli cook until vermicelli turns golden brown.
- Cook: Add water and stir it. cook until you get the desired tenders.
- Season: Season with salt and set aside
Make flavored tomato sauce
- Saute: In a medium sauce pan, add oil and sauté garlic for about 1 minute
- Add: Add vinegar, tomato sauce, water and salt then mix well. bring to boil and set aside
Make Cumin sauce
- Saute: In a small sauce pan, add oil and sauté garlic and cumin together until fragrant, about 30 seconds.
- Add: Add vinegar, water and salt. Bring to boil and set aside
Fried onions (Optional)
- Heat the oil: Add oil to a pan and let it heat
- Combine: Take chopped onion in a boil and add corn flour. Combine well so that onions are evenly coated with corn flour
- Fry: Once the oil is hot enough add the onions and fry till golden brown. Set aside on a paper towel.
Assemble
- Assemble : There are many ways you can assemble. Get creative and assemble the ingredients or allow everyone to take each of the ingredients as they like.
Notes
- This dish is extremely delicious and healthy. If you want to add some veggies you can saute them and according to your taste
- If you don't like too much vinegar then you may just wanna add a hint of it in both tomato sauce and cumin sauce.
Happy cooking
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