Egyptian Koshari Layered Dish (Print View)

Layers of rice, lentils, and pasta topped with spiced tomato and crispy onions in a comforting mix.

# Components:

→ Grains & Legumes

01 - 1 cup medium-grain rice, rinsed
02 - 1 cup brown or green lentils, rinsed
03 - 1 cup small elbow macaroni or ditalini pasta
04 - 2 cups water (for rice)
05 - 3 cups water (for lentils)
06 - 1/2 teaspoon salt, divided

→ Tomato Sauce

07 - 2 tablespoons olive oil
08 - 1 large onion, finely chopped
09 - 4 garlic cloves, minced
10 - 1 (15 oz) can crushed tomatoes
11 - 1 tablespoon tomato paste
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon ground coriander
14 - 1/2 teaspoon chili flakes (optional)
15 - 1 teaspoon sugar
16 - Salt and black pepper, to taste

→ Crispy Onions

17 - 2 large onions, thinly sliced
18 - 1/2 cup all-purpose flour
19 - 1/2 teaspoon salt
20 - Vegetable oil, for frying

→ Garnishes

21 - 1/4 cup white vinegar
22 - 2 garlic cloves, minced
23 - 1/2 teaspoon chili flakes (optional)
24 - Chopped fresh parsley (optional)

# Directions:

01 - Cover lentils with 3 cups water in a saucepan. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until just tender. Drain and set aside.
02 - Combine rinsed rice, 2 cups water, and 1/4 teaspoon salt in a separate pot. Bring to a boil, cover, reduce heat, and simmer for 15 to 18 minutes until fully cooked. Fluff with a fork and set aside.
03 - Boil macaroni in a large pot of salted water until al dente. Drain and set aside.
04 - Heat olive oil in a saucepan over medium heat. Add finely chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for 1 more minute. Add crushed tomatoes, tomato paste, cumin, coriander, chili flakes, sugar, salt, and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened and flavorful.
05 - Toss sliced onions with flour and salt until evenly coated. Heat vegetable oil in a deep skillet over medium-high heat. Fry onions in batches until golden brown and crispy, approximately 5 to 7 minutes per batch. Drain on paper towels.
06 - Mix white vinegar, minced garlic, and chili flakes in a small bowl. Let stand for 10 minutes to infuse.
07 - Layer rice, lentils, and pasta in bowls or on a large serving platter. Spoon generous amounts of tomato sauce over the top. Sprinkle with crispy onions and drizzle with garlic vinegar if desired. Garnish with fresh parsley and serve warm.

# Expert Advice:

01 -
  • It's vegan comfort food that somehow feels indulgent, with crispy fried onions and layered textures that satisfy even meat eaters.
  • You cook everything separately and assemble it at the end, so you can prep ahead or customize each bowl to taste.
  • The whole dish comes together in about an hour, making it perfect for weeknight dinners when you want something that tastes like you spent all day cooking.
02 -
  • Don't overcook the lentils or rice individually—they'll turn mushy and the whole dish falls apart instead of holding those beautiful layers.
  • The crispy onions are what elevate this from just starch to something with real textural contrast, so don't skip them even if you're in a hurry.
  • The garlic vinegar isn't optional in spirit; it's what makes your mouth wake up and makes you realize why this street food became a legend.
03 -
  • Toast your spices lightly in a dry pan before adding them to the sauce—it wakes them up and makes them taste fresher and more vibrant than if you use them straight from the jar.
  • If your sauce tastes flat after 15 minutes of simmering, add a pinch more cumin and coriander rather than just salt; the spices are what give koshari its identity, not salt.
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