Egyptian Koshari Hearty Layers (Printable Version)

A traditional 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 Steps:

01 - Place lentils in a saucepan and cover with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until 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. Fluff with a fork and set aside.
03 - Boil salted water in a large pot. Add macaroni and cook until al dente. Drain and set aside.
04 - Heat olive oil in a saucepan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in garlic and cook for 1 minute. Add crushed tomatoes, tomato paste, ground cumin, ground coriander, chili flakes if using, and sugar. Season with salt and black pepper. Simmer uncovered for 15 to 20 minutes until thickened, stirring occasionally.
05 - Toss sliced onions with flour and salt. Heat vegetable oil in a deep skillet over medium-high heat. Fry onions in batches until golden and crispy, about 5 to 7 minutes per batch. Drain on paper towels.
06 - Combine white vinegar, minced garlic, and chili flakes in a small bowl. Allow to stand for 10 minutes to develop flavor.
07 - In individual bowls or a large serving dish, layer rice, lentils, and pasta. Spoon tomato sauce over top, then add crispy onions. Drizzle with garlic vinegar if desired and garnish with chopped fresh parsley. Serve warm.

# Expert Advice:

01 -
  • It's naturally vegan and packed with protein from lentils and pasta, so it feels indulgent but isn't.
  • The layering means every bite has texture contrast—creamy rice, earthy lentils, tender pasta, and those impossibly crispy onions.
  • You can prep each component ahead and assemble in minutes, making it perfect for when you want something that tastes like you spent hours cooking.
02 -
  • Don't overcook the lentils—they should be tender but still hold their shape, or they'll turn to mush in the layers.
  • The crispy onions are non-negotiable; they're what elevate this from good to unforgettable, so don't skip them or make them ahead thinking they'll stay crispy (they won't).
  • Season the tomato sauce assertively at the end; it should taste vibrant and slightly bold so it doesn't disappear into the mild grains.
03 -
  • Make the tomato sauce the day before and let it sit overnight—it tastes noticeably richer and deeper as the flavors marry.
  • If you're frying the onions and they're browning too fast, lower the heat slightly; they'll take a bit longer but finish more evenly without burning.
Return