This Koshary recipe brings together rice, lentils, pasta and chickpeas with a spiced tomato sauce, garlic-vinegar dressing and crisp fried onions. Each component is prepared separately before being layered together, creating the mix of comforting starches, acidity, spice and crunch that defines the Egyptian dish.

Plan ahead: the dried chickpeas need to soak for at least 8 hours before cooking.

Watch how to make Koshary

Ingredients

For the crispy onions

• 2 large white or yellow onions
• 1 tbsp flour
• 1 tbsp starch
• A generous amount of oil, for frying

For the Koshary

• 125 g (4.4 oz) brown lentils
• 250 g (8.8 oz) rice
• 1 cup dried chickpeas
• 125 g (4.4 oz) spaghetti, broken into thirds
• 125 g (4.4 oz) small pasta
• 75 g (2.6 oz) vermicelli
• 1 bouillon cube
• 1 tbsp cumin
• Salt and pepper, to taste

For the tomato sauce

• 1 tbsp minced garlic
• 1 tsp cumin
• 1 tsp coriander
• 1 tbsp tomato paste
• 720 ml (3 US cups) tomato juice, or 480 ml (2 US cups) passata, thinned with a little water if needed
• 1/2 tsp sugar
• Salt, to taste
• Some of the reserved onion-frying oil

For the Daqqa (garlic-vinegar sauce)

• 240 ml (1 US cup) hot water
• 120 ml (1/2 US cup) vinegar
• Juice of 1 lemon
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1 tbsp minced garlic
• Salt, to taste

Instructions

Make ahead

Soak the chickpeas overnight. Drain, then boil them in fresh water until tender. Drain and set aside. Canned chickpeas can be used instead if you are short on time.

Soak the brown lentils in water for at least 3 hours. In a separate bowl, soak the rice for 30 minutes. Drain both well before cooking.

Fry the onions

Slice the onions as evenly as possible. Pat them thoroughly dry, then toss with the flour and starch until evenly coated.

Heat a generous amount of oil in a pan and fry the onions until golden and crisp. Transfer to a plate lined with paper towel to drain. Reserve the onion-frying oil for the remaining steps.

Cook the Koshary

Heat some of the reserved onion-frying oil in a large pot. Add the vermicelli and fry until golden.

Add the drained rice and lentils, followed by the spaghetti and small pasta. Mix well and cook for about 1 minute.

Add the bouillon cube, cumin, salt and pepper. Pour in enough hot water to come about 1/2 inch (1.25 cm) above the ingredients. Bring to a boil, then reduce the heat, cover and simmer until the rice, lentils and pasta are cooked through and the liquid has been absorbed.

Check occasionally as it cooks. When everything is tender, remove the pot from the heat and leave the lid slightly ajar for a few minutes so any excess moisture can escape.

Make the tomato sauce

Heat a little of the reserved onion-frying oil in a pan. Add the garlic and cook briefly, then stir in the cumin and coriander until fragrant.

Add the tomato paste and mix well. Pour in the tomato juice, or the passata thinned with a little water if needed. Add the sugar and salt to taste. Simmer for a few minutes, adding a little more water if the sauce becomes too thick.

Make the Daqqa

Combine the hot water, vinegar, lemon juice, cumin, coriander, garlic and salt in a bowl. Mix well and set aside until serving.

Assemble the Koshary

Spoon the cooked Koshary mixture onto a serving plate or into individual bowls. Spoon over the tomato sauce, add the chickpeas, then finish generously with the crisp fried onions.
Drizzle with Daqqa to taste and serve immediately.

Learn more about Koshary

Want to know more about the dish itself? Explore the story, origins and food culture behind Koshary