Egyptian Koshari Layered Dish (Print Version)

Layered hearty Egyptian dish combining rice, lentils, pasta, spiced tomato sauce, and crispy onions.

# 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)

# Method:

01 - In a saucepan, cover lentils with 3 cups water and bring to a boil. Reduce heat and simmer for 20 to 25 minutes until just tender. Drain and set aside.
02 - Combine rinsed rice with 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 cooked through. Fluff with a fork and set aside.
03 - Cook macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
04 - Heat olive oil in a saucepan over medium heat. Sauté finely chopped onion until translucent, about 5 minutes. Add garlic and cook for 1 minute more. Stir in crushed tomatoes, tomato paste, cumin, coriander, chili flakes, sugar, salt, and pepper. Simmer uncovered for 15 to 20 minutes until thickened.
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, about 5 to 7 minutes per batch. Drain on paper towels.
06 - Combine vinegar, minced garlic, and chili flakes in a small bowl. Let stand for 10 minutes to infuse flavors.
07 - In individual bowls or a large serving dish, layer rice, lentils, and pasta. Spoon tomato sauce generously over the layers. Top with crispy onions and drizzle with garlic vinegar if desired. Garnish with fresh parsley and serve hot.

# Expert Advice:

01 -
  • It's a complete meal in one bowl—protein, grains, and vegetables all singing together without pretension.
  • The magic is in the layering and the textures; every spoonful surprises you.
  • Once you master it, you'll make it on nights when you want comfort without fuss.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when my first batch turned into a gummy mass instead of fluffy grains.
  • The tomato sauce needs those 15 to 20 minutes of simmering; rushing it means the flavors stay separate instead of becoming one unified voice.
  • Fry the onions in batches and don't crowd the pan, otherwise they steam instead of crisping, and you'll miss that essential textural contrast.
03 -
  • If you're cooking for a crowd, prep all your components ahead—rice, lentils, pasta, sauce, crispy onions—and assemble individual bowls right before serving so everything stays at its best texture.
  • The garlic vinegar is worth making even if you think you won't use it; people who initially skip it usually ask for it halfway through eating.
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