Authentic Egyptian Koshary

A comforting and iconic Egyptian street food, this dish is a hearty blend of rice, lentils, pasta, and chickpeas, topped with a tangy tomato-vinegar sauce, a garlic-vinegar Dakkah, and crispy fried onions.

90 min total Base: 4 servings 850 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: Brown lentils, Long grain rice, Elbow pasta, Cooked chickpeas, Onions (sliced thin), Tomato sauce, Ground Cumin, Ground Coriander, White Vinegar, Garlic (minced) — quantities stay the same regardless of serving count.

Brown lentils

1 cup(fixed)

Long grain rice

1 cup(fixed)

Elbow pasta

1 cup(fixed)

Cooked chickpeas

1.5 cup(fixed)

Onions (sliced thin)

3 whole(fixed)

Tomato sauce

2 cup(fixed)

Ground Cumin

2 tsp(fixed)

Ground Coriander

1 tsp(fixed)

White Vinegar

0.5 cup(fixed)

Garlic (minced)

6 cloves(fixed)

Instructions

Fry sliced onions in 1/2 cup of oil until deep golden brown; drain and save the oil.

Cook lentils in 3 cups of water until tender (about 20 mins); drain and toss with 1 tbsp of onion oil.

Cook rice in 1.5 cups of water with a pinch of salt until fluffy; toss with 1 tbsp of onion oil.

Boil pasta until al dente; drain and toss with a little onion oil to prevent sticking.

For the tomato sauce: Sauté 3 cloves of minced garlic in onion oil, add tomato sauce, 1 tsp cumin, 1 tsp coriander, salt, pepper, and 1/4 cup vinegar; simmer for 15 minutes.

For the Dakkah: Combine remaining garlic, 1/4 cup vinegar, 1 tsp cumin, and 1/4 cup water in a small bowl.

Assemble by layering rice, lentils, and pasta, topping with chickpeas, tomato sauce, Dakkah, and crispy onions.

💡 Chef's Tip

The key to authentic Koshary is the onion-infused oil; use it to flavor every component of the dish. Serve extra Dakkah on the side for those who want an extra acidic kick.

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