Egyptian Koshari

Egyptian Koshari

greeness024 2

"Lentils, rice and pasta are cooked and then served in a spicy tomato sauce. This is a typical Egyptian dish that is very good and cheap over here! Puree the sauce in a food processor if you like a smoother texture."

Ingredients 1 h {{adjustedServings}} servings 469 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 80.7g
  • 26%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

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  1. Combine the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 25 minutes. Add the rice to the lentils, and continue to simmer for an additional 20 minutes, or until rice is tender.
  2. Fill a separate saucepan with lightly salted water and bring to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain.
  3. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is lightly browned. Pour in the tomatoes and season with red pepper flakes, salt and pepper. Simmer over medium heat for 10 to 20 minutes.
  4. In a large serving dish, stir together the lentils, rice and macaroni. Mix in the tomato sauce until evenly coated.
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Reviews 39

  1. 52 Ratings


Leave it up to a 20 year old 'shab' to give a recipe for Koushari and run the risk that the 'rest of the world' will never fully appreciate the greatness of this dish! First, it should be mentioned that the elbow macaroni is not the typical elbow macaroni that most americans is a much smaller version. Secondly, the onions should be coursely chopped and fried over med high heat in about 1/4 cup of olive oil for about 15 minutes; turning often. You could season with a little cumin and red pepper, if you like. When the onions are nice and brown, add about 3 Tablespoons of tomato paste them and dilute with about a cup of water and simmer for 5-10 minutes. Finally, on a large tray, thoroughly mix all of the ingredients together. (I think some Egyptians actually serve it in layers...but I find that is too much trouble for my large family). Put the koushari on a serving tray and serve it with a nice arabic style salad, some olives and of course, Jarjeer on the side ( English. The salad is very important! Of course, don't forget salt and pepper as you cook. Thanks greeness024 for letting the rest of the world in on a great dish!


My husband is Egyptian so I decided to attempt this easy dish. It takes a lot of TIME to cook, but it's really easy. He said typically the sauce is pureed, so I blended 1 can tomato sauce, 1/2 chopped cup parsley, 1/2 cup chopped cilantro, 1 tsp of cumin, 3 cloves of garlic & 1 tbsp olive oil, then simmered it for 10 mins. I'm telling you, the flavors seem simple but the dish is AMAZING! The texture with the noodles, rice and lentils is so good. Just be sure to really brown the onions and put on top. Thanks for sharing!!

Holly B.

I followed another reviewer's advise and added 1/2 cilantro and 1 tsp cumin and blended the sauce in a food processor. Yum! If I hadn't added the extra seasoning, this recipe would only be 3 stars. My friend who had lived in Egypt said it was very similar to what she'd eaten there. Also, put lime or lemon juice on top. Yum!!!