Egyptian Kosheri

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KOSHERI | EGYPT'S NATIONAL DISH

Yield 6

Prep time

30 Min

Cook time

2 Hour

Inactive time

12 Hour

Total time

14 H & 30 M

Egyptian kosheri is more than just a flavorful, hearty dish. It’s Egypt’s national comfort food. This beloved vegan recipe brings together layers of rice, brown lentils, and pasta, topped with a bold, spiced tomato sauce and a generous handful of crispy fried onions. Each bite is a perfect blend of texture and flavor, seasoned with warm, aromatic spices that reflect the heart of Egyptian cooking. Completely plant-based and deeply satisfying, kosheri is a must-try for anyone wanting to experience the soul of Egyptian cuisine, whether you're exploring it for the first time or reconnecting with the tastes of home.

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Ingredients

For the Chickpeas:

• 1 cup dry chickpeas
• splash of white vinegar
• sea salt
• black pepper

For the Tomato Sauce:

• 2 tablespoons olive oil
• 1 yellow onion
• 2 jalapeños
• 6–8 garlic cloves
• 3 pounds tomatoes
• ground coriander
• paprika
• crushed red pepper
• sea salt
• black pepper

For the Kosheri Base:

• 2 tablespoons olive oil
• 1 yellow onion
• sea salt
• black pepper
• 1½ cups long-grain rice
• 1½ cups dry brown lentils
• ground cumin

For the Pasta:

• 8 ounces elbow macaroni

For the Crispy Fried Onions:

• 2 yellow onions
• ¼ cup flour
• olive oil

For Garnish:

• fresh parsley

Instructions

Prepare the Chickpeas:

1. Soak 1 cup of dry chickpeas in a large bowl of water overnight until they nearly double in size.
2. Drain and rinse the chickpeas, then transfer them to a pot and cover with fresh water and a pinch of sea salt.
3. Boil the chickpeas, then reduce heat and simmer for about 2 hours until fork tender.
4. Drain the cooked chickpeas and season with a splash of white vinegar, sea salt, and black pepper.

Make the Tomato Sauce:

1. Heat 2 tablespoons of olive oil in a pan over medium heat.
2. Sauté 1 diced yellow onion, 2 sliced jalapeños (with seeds), and 6–8 minced garlic cloves until fragrant and golden.
3. Add 3 pounds of diced or crushed tomatoes and mix well.
4. Season with ground coriander, paprika, crushed red pepper, sea salt, and black pepper.
5. Simmer the sauce for about 45 minutes until softened and flavorful.
6. Blend the sauce using an immersion blender until smooth.

Prepare the Kosheri Base:

1. Heat 2 tablespoons of olive oil in a pot and fry 1 diced yellow onion until translucent.
2. Season with sea salt and black pepper.
3. Add 1½ cups of long-grain rice and stir to coat in oil and flavor.
4. Pour in water so it rises about ¼ inch above the rice level.
5. Add 1½ cups of dry brown lentils and a sprinkle of ground cumin.
6. Bring to a boil, then reduce heat to low, cover, and simmer for about 40 minutes, stirring gently around the 30-minute mark.

Cook the Pasta:

1. Boil 8 ounces of elbow macaroni according to package instructions.
2. Drain and set aside once cooked.

Make the Crispy Fried Onions:

1. Slice or dice 2 yellow onions thinly.
2. Toss the onions in ¼ cup of flour until lightly coated.
3. Fry the coated onions in olive oil until golden brown and crispy.
4. Drain excess oil and set aside for topping.

Assemble the Kosheri:

1. Layer the cooked rice and lentils as the base.
2. Add a scoop of the cooked elbow macaroni on top.
3. Spoon the tomato sauce generously over the pasta.
4. Top with seasoned chickpeas.
5. Finish with crispy fried onions.
6. Garnish with fresh chopped parsley and enjoy.

Did you make this recipe?

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