Egyptian Koshari Layered Dish (Printable Version)

A vibrant Egyptian dish with rice, lentils, pasta, spiced tomato sauce, and crispy fried onions.

# What You Need:

→ 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 can (15 oz) 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)

# How To Make It:

01 - Place lentils in a saucepan with 3 cups water. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until just tender. Drain and set aside.
02 - In a separate pot, combine rinsed rice with 2 cups water and 1/4 teaspoon salt. 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 - Boil a large pot of salted water. Add macaroni and cook until al dente. Drain and set aside.
04 - Heat olive oil in a saucepan over medium heat. Add finely chopped onion and cook until translucent, about 5 minutes. Stir in garlic and cook for one minute. Add crushed tomatoes, tomato paste, cumin, coriander, chili flakes, and sugar. Season with salt and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened and flavorful.
05 - Toss sliced onions with flour and salt to coat evenly. Heat vegetable oil in a deep skillet over medium-high heat. Fry onions in batches until golden and crispy, approximately 5 to 7 minutes per batch. Drain on paper towels.
06 - Combine white vinegar, minced garlic, and chili flakes in a small bowl. Let stand for 10 minutes for flavors to meld.
07 - Layer rice, lentils, and pasta in serving bowls or a large platter. Generously spoon tomato sauce on top, followed by crispy onions. Drizzle with garlic vinegar if desired and garnish with fresh parsley. Serve immediately.

# Expert Advice:

01 -
  • It's endlessly customizable—everyone assembles their own bowl exactly how they want it.
  • You can prep all the components ahead and assemble in minutes, making it perfect for feeding a crowd without stress.
  • The combination of textures keeps every bite interesting, from soft lentils to tender pasta to shattering crispy onions.
02 -
  • Don't skip frying the onions—boiled or raw, they're a completely different dish, losing the sweet caramelization that makes them addictive.
  • Taste the sauce before assembling; the spices should whisper, not shout, so add salt slowly and let it balance with the sweetness of the tomatoes.
03 -
  • Toast the spices briefly in the hot oil before adding anything else—this wakes them up and prevents that dusty, raw spice flavor from creeping into the sauce.
  • If you have time, make the garlic vinegar an hour or more ahead so the flavors fully develop and mellow slightly into something sophisticated rather than aggressively raw.
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