Koshari (Egyptian Lentils, Rice & Pasta)
Egypt's national street food: layers of rice and brown lentils, small pasta and chickpeas, smothered in a spiced tomato sauce, sharpened with garlicky vinegar and crowned with a heap of crispy fried onions. Hearty, cheap and naturally vegan.
Servings
Ingredients
Nutrition
Per serving
Steps
Fry the onions
Fry the sliced onions in the oil over medium heat, stirring often, until deep golden and crisp. Lift out onto kitchen paper and sprinkle with salt. Keep the flavoured oil.
Cook the lentils
Cook the lentils in plenty of gently bubbling water for about 20 minutes, until soft but not falling apart. Drain.
Cook the rice
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Cook the pasta
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Make the tomato sauce
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Assemble
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Fry the onions
Fry the sliced onions in the oil over medium heat, stirring often, until deep golden and crisp. Lift out onto kitchen paper and sprinkle with salt. Keep the flavoured oil.
Cook the lentils
Cook the lentils in plenty of gently bubbling water for about 20 minutes, until soft but not falling apart. Drain.
Cook the rice
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Cook the pasta
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Make the tomato sauce
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Assemble
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The Story Behind the Dish
Koshari is thought to have taken shape in 19th-century Egypt, when the country was a crossroads of trade and empire. Its name is often linked to the Indian rice-and-lentil dish khichdi, while the pasta and tomato sauce echo Italian influence — all brought together in a uniquely Egyptian way.
It became the everyday food of Cairo's workers: filling, cheap and entirely plant-based, which also made it ideal for the many Coptic Christian fasting days when animal products are avoided.
⭐ Why It's Famous
It's widely considered Egypt's national dish, served in huge portions at specialist koshari shops across the country.
💡 Fun Fact
In Cairo's koshari shops, servers assemble each bowl at lightning speed, tapping the metal bowl with a spoon to the rhythm of their work.
Cairo, Egypt
30.04°N, 31.24°E
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