How to make Egyptian Koshari in English from Egyptian Lady

Ingredients

• 1 cup Dried White Chickpeas (soaked overnight, then drained)
• 1 cup Green Lentils (rinsed)
• 2 cups Egyptian Short‑Grain Rice (rinsed until water runs clear)
• 200 g Spaghetti Pasta (broken into pieces)
• 100 g Vermicelli (Fine Pasta) (small thin pasta)
• 2 large Onion (one sliced for rice/lentils, one sliced into rings for frying)
• 2 Tbsp Corn Flour (for coating onion rings)
• 4 Tbsp Olive Oil (for sautéing and frying vermicelli)
• 2 Tbsp Vegetable Oil (for frying onion rings (high smoke point))
• 2 Tbsp Tomato Paste (adds depth and color)
• 2 cups Fresh Tomatoes (chopped)
• 4 pieces Garlic Cloves (minced)
• 1 tsp Fresh White Ginger (grated)
• 1 tsp Ground Cumin
• ½ tsp Black Pepper (freshly ground)
• 2 tsp Salt (adjust to taste)
• 1 small Green Chili (optional, finely chopped)

Instructions

1. Soak Chickpeas

   Rinse 1 cup dried white chickpeas, place in a bowl, cover with water and add ½ tsp cumin. Soak overnight or for at least 8 hours.

   Time: PT5M

2. Cook Chickpeas

   Drain soaked chickpeas, transfer to a large pot, cover with fresh water, add a pinch of salt and ½ tsp cumin. Bring to a boil, then simmer until very tender, about 45 minutes.

   Time: PT45M

   Temperature: medium-high heat

3. Rinse Lentils

   Rinse 1 cup green lentils under cold water and set aside.

   Time: PT2M

4. Cook Rice and Lentils

   In a medium saucepan combine 2 cups rinsed rice, the rinsed lentils, ½ sliced onion, ½ tsp cumin, ½ tsp salt, ¼ tsp black pepper and 3 ½ cups water. Bring to a boil, then reduce to a low simmer, cover, and cook 20 minutes until rice is fluffy and lentils are tender.

   Time: PT20M

   Temperature: low simmer

5. Cook Spaghetti

   Bring a large pot of salted water to a rolling boil. Add broken spaghetti and cook 8‑10 minutes until al dente. Drain and set aside.

   Time: PT10M

   Temperature: boiling

6. Cook Vermicelli

   In the same boiling water, add vermicelli and cook 3‑5 minutes until soft. Drain and set aside.

   Time: PT5M

   Temperature: boiling

7. Fry Vermicelli

   Heat 1 tbsp olive oil in a frying pan over medium heat. Add drained vermicelli and stir‑fry 5 minutes until lightly golden.

   Time: PT5M

   Temperature: medium

8. Prepare Crispy Onion Rings

   Slice the second onion into thin rings. Toss rings with 2 tbsp corn flour and a pinch of salt. Heat 2 tbsp vegetable oil in a skillet over medium‑high heat and fry rings 4‑5 minutes until crisp and golden. Transfer to paper towels.

   Time: PT5M

   Temperature: medium-high

9. Make Tomato Sauce

   In a saucepan heat 2 tbsp olive oil over medium heat. Add the remaining sliced onion, minced garlic, grated ginger, and green chili; sauté 2 minutes. Stir in 2 tbsp tomato paste, then add chopped fresh tomatoes, ½ tsp cumin, ½ tsp salt, and ¼ tsp black pepper. Simmer 12‑15 minutes, adding a splash of water if needed, until sauce thickens.

   Time: PT15M

   Temperature: medium

10. Assemble Koshari

    In a large serving platter, spread the rice‑lentil mixture as the base. Layer spaghetti over it, then the fried vermicelli. Scatter cooked chickpeas on top, drizzle generous tomato sauce, and garnish with the crispy onion rings.

    Time: PT10M

11. Final Touches & Serve

    Optionally sprinkle extra cumin or fresh chopped parsley. Serve hot, allowing diners to mix layers as they eat.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

15 g

Carbohydrates

80 g

Fat

9 g

Fiber

11 g

Ingredient Substitutions

• Instead of Dried White Chickpeas: canned chickpeas (2 cups, drained)
• Instead of Green Lentils: Brown lentils, Black lentils (requires longer cooking)
• Instead of Egyptian Short‑Grain Rice: Arborio rice, any short‑grain rice
• Instead of Spaghetti Pasta: any long pasta
• Instead of Vermicelli (Fine Pasta): angel hair pasta, thin rice noodles
• Instead of Corn Flour: all‑purpose flour
• Instead of Olive Oil: vegetable oil
• Instead of Vegetable Oil: canola oil
• Instead of Tomato Paste: tomato purée
• Instead of Fresh Tomatoes: canned diced tomatoes
• Instead of Fresh White Ginger: ground ginger (¼ tsp)
• Instead of Ground Cumin: coriander powder
• Instead of Salt: sea salt
• Instead of Green Chili: red pepper flakes

Equipment Needed

• Large Pot
• Medium Saucepan
• Frying Pan
• Baking Sheet
• Parchment Paper
• Mixing Bowls
• Colander
• Wooden Spoon
• Chef Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Tongs (optional)

Critical Steps — Do Not Skip

• Cooking chickpeas until very tender
• Simmering rice and lentils together without over‑cooking
• Frying onion rings to a crisp golden texture
• Achieving a thick, flavorful tomato sauce
• Layering ingredients correctly for authentic texture

Chef Tips from the Video

• Toast the cumin briefly in the oil before adding it to the rice‑lentil pot for extra aroma.
• Lightly brown the vermicelli before mixing it in; it adds a nutty flavor.
• Garnish with a drizzle of extra‑virgin olive oil and a pinch of smoked paprika for a modern twist.

Troubleshooting

Storage

Refrigerator: Store components separately in airtight containers for up to 4 days.

Freezer: Cooked chickpeas, rice‑lentil mix, and pasta can be frozen for up to 1 month; thaw before reheating.

Room temperature: Do not leave assembled koshari at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook chickpeas, rice‑lentil mix, and pasta a day ahead; store each component separately.
• Reheat sauce gently on low heat and add a splash of water if it thickens too much.
• Crispy onion rings are best made just before serving to retain crunch.

Frequently Asked Questions