Koshari Recipe - How to Cook Egyptian Comfort Food
Koshari Recipe - How to Cook Egyptian Comfort Food is a medium Egyptian recipe that serves 4. 620 calories per serving. Recipe by Kevin All Over on YouTube.
Prep: 30 min | Cook: 57 min | Total: 1 hr 42 min
Cost: $12.23 total, $3.06 per serving
Ingredients
- 0.5 cup White Vinegar (for the tangy sauce)
- 1 tsp Salt (regular table salt)
- 1 tsp Paprika (sweet paprika)
- 1 tsp Ground Coriander (ground, not seeds)
- 0.5 tsp Red Pepper Flakes (optional, adjust to heat preference)
- 3 cloves Garlic (minced for vinegar sauce)
- 2 tbsp Extra Light Olive Oil (for tomato gravy)
- 1 medium Onion (diced for tomato gravy)
- 3 cloves Garlic (minced for tomato gravy)
- 1 can (28 oz) Crushed Tomatoes (no added salt)
- 0.25 cup Water (to rinse the tomato can)
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 0.25 tsp Salt (pinch for tomato gravy)
- 1 cup Medium Grain Basmati Rice (rinsed 3‑4 times)
- 2 tbsp Vegetable Oil (for rice and vermicelli)
- 0.25 medium Onion (diced for rice)
- 0.25 cup Vermicelli (broken into pieces)
- 1 piece Maggi Bouillon Cube (or any chicken/vegetable bouillon)
- 2 cup Warm Water (helps dissolve bouillon)
- 1 cup Sprouted Lentils (rinsed; if not sprouted, soak 20 min first)
- 4 cup Water for Lentils (boiling)
- 1 cup Elbow Macaroni (or corkscrew pasta)
- 1 medium Onion (thinly sliced for topping)
- 0.5 cup Vegetable Oil (for shallow frying onions)
- 1 handful Paper Towels (to drain fried onions)
Instructions
Make the Vinegar Sauce
In a mixing bowl combine 1/2 cup white vinegar, 1 tsp salt, 1 tsp paprika, 1 tsp ground coriander, red pepper flakes to taste, and 3 minced garlic cloves. Stir until the salt dissolves.
Time: PT5M
Prepare the Tomato Gravy
Heat 2 tbsp extra‑light olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent (about 3 minutes). Add 3 minced garlic cloves and cook 1 minute until fragrant. Pour in the 28‑oz can of crushed tomatoes, add the 1/4 cup water used to rinse the can, then stir in 1 tsp cumin, 1 tsp ground coriander, and a pinch of salt. Bring to a boil, then reduce to medium‑low and simmer, uncovered, for 20 minutes, stirring occasionally.
Time: PT20M
Temperature: Medium
Cook the Rice with Vermicelli
Rinse 1 cup basmati rice 3‑4 times until water runs clear; drain. In a pot, heat 2 tbsp vegetable oil over medium heat, add 1/4 diced onion and sauté 2 minutes. Break 1/4 cup vermicelli into pieces and add; toast until golden brown (2 minutes). Add the rinsed rice, stir to coat. Dissolve 1 Maggi bouillon cube in 2 cups warm water, pour into the pot, bring to a boil, then lower heat, cover, and simmer 12 minutes until rice is fluffy.
Time: PT15M
Temperature: Low
Cook the Sprouted Lentils
Rinse 1 cup sprouted lentils under cold water. Bring 4 cups water to a boil in a separate pot, add the lentils, and cook for 10 minutes until tender. Drain and rinse under cold water to stop cooking.
Time: PT15M
Temperature: High
Cook the Pasta
Bring a pot of salted water to a boil, add 1 cup elbow macaroni, and cook al dente (8‑10 minutes). Drain and set aside.
Time: PT10M
Temperature: High
Fry the Onions for Topping
Thinly slice 1 medium onion. Heat 1/2 cup vegetable oil in a shallow pan over medium‑high heat. Fry the onion slices until deep golden and crispy (about 5 minutes). Remove with a slotted spoon onto paper towels to drain excess oil.
Time: PT5M
Temperature: Medium‑High
Assemble the Koshari
In serving bowls, layer a portion of the rice‑vermicelli mixture, then add a scoop of lentils and a scoop of pasta. Spoon generous tomato gravy over the top, drizzle with the prepared vinegar sauce, and finish with a handful of crispy fried onions.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 20 g
- Carbohydrates
- 110 g
- Fat
- 12 g
- Fiber
- 9 g
Dietary info: Vegetarian, Vegan, Gluten (contains wheat)
Allergens: Wheat (pasta, vermicelli)
Ingredient Substitutions
- Instead of White Vinegar: Apple Cider Vinegar
- Instead of Red Pepper Flakes: Cayenne pepper
- Instead of Extra Light Olive Oil: vegetable oil
- Instead of Crushed Tomatoes: fresh tomatoes blended
- Instead of Medium Grain Basmati Rice: regular basmati rice
- Instead of Vegetable Oil: olive oil
- Instead of Vermicelli: thin spaghetti
- Instead of Maggi Bouillon Cube: vegetable bouillon
- Instead of Sprouted Lentils: regular brown lentils
- Instead of Elbow Macaroni: small shells
- Instead of Vegetable Oil: canola oil
Equipment Needed
- Mixing Bowl
- Saucepan
- Skillet
- Pot for Rice
- Pot for Lentils
- Pot for Pasta
- Fine Mesh Sieve
- Wooden Spoon
- Ladle
- Measuring Cups and Spoons
- Paper Towels
Critical Steps — Do Not Skip
- Make sure to rinse the crushed tomato can to avoid metallic flavor
- Toast the vermicelli until golden for a nutty aroma
- Fry the onions until crisp and drain on paper towels to keep them from getting soggy
Chef Tips from the Video
- Toast the vermicelli until it smells nutty – this adds depth to the rice
- Warm the water for the bouillon; cold water can cause the rice to cook unevenly
- Use sprouted lentils for a shorter cooking time and a slightly sweeter flavor
- Adjust red pepper flakes in the vinegar sauce to suit your heat preference
Troubleshooting
Rice turns mushy
Use the correct water‑to‑rice ratio (2 cups water per 1 cup rice) and keep the lid on without stirring during the simmer.
Pasta is overcooked
Cook pasta al dente (8‑10 min) and rinse briefly with cold water to stop cooking.
Lentils are still firm
Add a few more minutes of boiling; if using non‑sprouted lentils, increase cooking time to 15‑20 min.
Tomato gravy is too watery
Uncover the skillet and simmer an extra 5‑10 minutes to reduce.
Fried onions are soggy
Drain on paper towels and let them sit uncovered; re‑crisp in a hot dry pan if needed before serving.
Storage
Refrigerator: Store sauces, rice, lentils, and pasta in separate airtight containers for up to 4 days. Fried onions keep best for 2 days.
Freezer: Cooked rice, lentils, and pasta can be frozen individually for up to 2 months; thaw before reheating. Do not freeze fried onions.
Room temperature: Do not leave assembled koshari at room temperature for more than 2 hours.
Make-Ahead Tips
- Both the vinegar sauce and tomato gravy improve after a few hours in the fridge – make them a day ahead
- Cook rice, lentils, and pasta separately and store in airtight containers; reheat gently before assembling
- Fried onions stay crisp for 2 days if stored in a paper‑towel‑lined container
Frequently Asked Questions
What is the cultural significance and history of Egyptian Koshari in Egyptian cuisine?
Koshari is Egypt’s national street food, originating in the early 20th century as a cheap, hearty meal for workers. It blends Egyptian staples—rice, lentils, and pasta—with a tomato‑based sauce and fried onions, embodying the country’s resourceful comfort food tradition.
What are the traditional regional variations of Koshari within Egypt?
In Alexandria, Koshari often includes a spicier tomato sauce and sometimes chickpeas, while in Upper Egypt a thicker sauce and extra garlic are common. Some families add a drizzle of hot chili oil for extra heat.
How is authentic Koshari traditionally served in Egypt?
Authentic Egyptian Koshari is served in a shallow bowl, layered with rice‑vermicelli, lentils, and pasta, then drenched with tomato gravy, a splash of vinegar sauce, and topped with generous crispy fried onions. It’s usually eaten with a small side of pickled vegetables.
On what occasions or celebrations is Koshari traditionally associated in Egyptian culture?
Koshari is an everyday staple but is also popular during Ramadan evenings and as a quick, filling meal for late‑night gatherings. Its inexpensive nature makes it a go‑to dish for large family get‑together meals.
How does Koshari fit into the broader Egyptian cuisine tradition?
Koshari reflects Egyptian cuisine’s emphasis on legumes, grains, and bold sauces. It showcases the Egyptian love for layered, carbohydrate‑rich dishes that are both economical and satisfying, similar to ful medames and mulukhiyah.
What are the authentic traditional ingredients for Egyptian Koshari versus acceptable substitutes?
Traditional Koshari uses basmati rice, vermicelli, brown lentils, elbow macaroni, tomato sauce, white vinegar, and fried onions. Acceptable substitutes include regular long‑grain rice, broken spaghetti for vermicelli, or any short pasta shape, and apple cider vinegar in place of white vinegar.
What other Egyptian dishes pair well with Koshari?
Koshari pairs nicely with a simple cucumber‑tomato salad, pickled turnips, or a side of baba ganoush. A refreshing mint lemonade (karkade) balances the dish’s richness.
What makes Koshari special or unique in Egyptian cuisine?
Koshari’s uniqueness lies in its combination of three carbs—rice, lentils, and pasta—layered with a tangy vinegar sauce and savory tomato gravy, creating a complex flavor profile that is both comforting and surprisingly balanced.
How has Koshari evolved over time in Egyptian street food culture?
Originally a simple worker’s meal, Koshari has evolved with variations like adding chickpeas, spicy chili oil, or vegan‑friendly sauces. Modern vendors often serve it in disposable containers for quick take‑away, but the core components remain unchanged.
What are common misconceptions about Koshari?
Many think Koshari is a vegetarian version of a meat‑based stew, but it is a standalone dish rooted in plant‑based staples. Another misconception is that it must be spicy; the classic version is mildly seasoned with optional heat added separately.
What are the most common mistakes to avoid when making Koshari at home?
Common mistakes include overcooking the rice so it becomes mushy, under‑toasting the vermicelli, and making the tomato gravy too watery. Also, frying onions until just golden, not burnt, is crucial for texture.
Why does this Koshari recipe use a separate vinegar sauce instead of mixing the vinegar into the tomato gravy?
The separate vinegar sauce provides a bright, acidic contrast that cuts through the richness of the tomato gravy, allowing diners to adjust the tanginess to taste. Mixing it directly would mute the distinct flavor layers.
Can I make Koshari ahead of time and how should I store it?
Yes. Prepare the sauces, rice, lentils, and pasta separately and store each in airtight containers in the refrigerator for up to 4 days. Reheat gently and assemble just before serving. Fried onions stay crisp for 2 days if kept on paper towels.
What texture and appearance should I look for when making Koshari?
The rice‑vermicelli should be fluffy with a slight nutty sheen, lentils tender but not mushy, pasta al dente, tomato gravy thick enough to coat but not pool, and fried onions golden‑brown and crisp. The final bowl should look colorful and layered.
How do I know when the tomato gravy for Koshari is done cooking?
The gravy is done when it has reduced to a thick, glossy consistency and the oil separates slightly on the surface. Taste for balanced acidity and adjust salt if needed.
What does the YouTube channel Kevin All Over specialize in?
The YouTube channel Kevin All Over specializes in recreating international comfort foods and street‑food classics, offering step‑by‑step tutorials that blend cultural background with practical home‑cooking tips.
How does the YouTube channel Kevin All Over's approach to Egyptian cooking differ from other Egyptian cooking channels?
Kevin All Over focuses on breaking down each component of Egyptian dishes—like sauces, grains, and toppings—into separate, make‑ahead steps, whereas many Egyptian channels present the dish as a single pot preparation. This modular approach makes storage and reheating easier for home cooks.
Last updated: September 2, 2026
