"Koshary is pretty much Egypt's staple street food. You can find anything from a 2-story koshary restaurant to a man with a cart on the side of the street. It has no meat, but even the biggest of carnivores don't miss it. Filling and healthy, come see Egypt's most famous dish! Instead of French-fried onions, I use my black pepper onion rings on here. I also caramelize about 4 large onions in butter and brown sugar for about 45 minutes and have both kinds of onion on there. It really makes it over the top, but a little too much to call it the real street food of Egypt, more like the home-style kind. I hope you enjoy!" — nooney
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1 (14.5 ounce) can
chickpeas (garbanzo beans), drained and rinsed
red wine vinegar
ground cayenne pepper
1/2 (16 ounce) package
1 1/2 cups
short-grain rice, rinsed
cold water, to cover
1 1/2 cups
dark brown lentils
water, to cover
salt and ground black pepper to taste
yellow onion, minced
1 (14 ounce) can
1 (3 ounce) can
yay my first recipe to be published!! using my personal recipe for black pepper onion rings (in my recipe box) and the carmelized onion rings (described in the intro) reall makes this delcious. i suggest everyone try it this way! who can go wrong with caramelized onions? and i forgot to note that traditionally some of the vinegar (i actually use tarragon vinegar) from the chick peas is sprinkled on the food.. :)
A friend of mine went to Egypt a few years ago and still will not shut up about Koshari, so, I had to give this a try. I admit, I was a little skeptical. A tomato sauce over chickpeas, lentils, rice AND pasta?? It sounded like a bland, starchy mess to me.
I was WRONG! What a great dish! Healthy, flavorful, filling and inexpensive. I eat meat, but you are right, Nooney, I did not miss it here. Per my friend's suggestion, I also topped off my Koshari with Tabasco and a bit of fresh lime juice.
Thank you for the recipe!!
I really enjoyed this, so did my son. My husband didn’t care for it but he really doesn’t like lentils. He did try it still, and he said he liked the top part – the pasta with the tomato & fried onion toppings. I’m glad I made it. There are a lot of steps to the recipe but I like making involved recipes from time to time. The only thing I made different was I use brown basmati rice and that cooks longer but we love that rice – and we use brown rice & whole wheat pasta only but the pasta doesn’t usually change the flavor very much. I was worried to fry the rice in butter, I thought it was going to burn but it worked out just fine. I’ve had koshary before, a Filipino coworker made it once for a potluck and I’ve been curious about the recipe ever since. This was different from hers, but not very different. The recipe makes a lot too. I especially liked the chickpea ‘condiment’ part of the recipe, that flavor was really good and had a nice little kick to it.
Amazing! I am known amongst my friends to ruin a bowl of cereal so i took a big leap attempting this. I got frustrated one or 2 times, but it ended up turning out wonderful!! everyone couldn't stop talking about what a yummy and different dish this was. I used your recipe for the fried onion rings and made extra of the other onions, they were fantastic! We made the vinegar and chick peas extra hot and it gave a great kick to the dish. Thanks for the great recipe
this dish is delicous. i left out the pasta but that was it. you def need the french fried onions for that added crunch. I sent this to a number of my friends already! :)
I made this dish with a side of naan bread. It was wonderful! I did make some adjustments - omitted pasta, butter and fried onions, used red lentils instead of brown, increased vinegar to 1/2 cup, increased spices, added chickpeas to tomato mix and simmered together, used vegetable stock instead of chicken stock, seasoned rice and lentils with cumin and red pepper flakes. Fantastic vegetarian dish!
I love Koshary! Yammy and delicious dish! Thank you for posting!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 93
This meal is bursting with exotic, rich flavors, and is very easy to make.
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