Is Egyptian koshari vegan?

Yes! Traditional Egyptian koshari is naturally vegan, made with rice, lentils, pasta, chickpeas, onions, and plant-based sauces. This recipe contains no meat, dairy, or eggs (when made with egg-free pasta and vermicelli).

Do I need to cook the vermicelli before toasting it?

Nope! Toast the dry wheat vermicelli directly in oil until golden brown. It finishes cooking when you add it to the lentils and rice. Don't boil it beforehand!

Can I use canned lentils instead of dried lentils?

I wouldn't recommend it for this recipe. The dried lentils cook with the rice and absorb some of the cooking liquid. Canned lentils are already cooked, so you'd need to adjust the water and cooking times to avoid a mushy result.

Egyptian Koshari Recipe (Koshary)

Name: How to make Egyptian Koshari (Koshary)
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Egyptian
Ingredients: 1 (16 oz) can chickpeas, rinsed and drained; 12 oz ditalini pasta; 3 large onions, sliced thin into rings; 3 tsp salt; 1 1/2 tbsp cornstarch; Vegetable oil, for frying; 2 tbsp fried onions; 1 tbsp reserved vegetable oil; 7 cloves garlic, crushed; 6 oz tomato paste; 15 oz tomato sauce; 3 cups water; Salt and pepper, to taste; 3 tbsp white vinegar; 1 tsp paprika; 2 tbsp reserved oil; 1/3 cup fried onions; 2 cups brown lentils, rinsed and drained; 2 cups rice, rinsed and drained; 1 cup wheat-based vermicelli (sha’riya), dry; 4 cups water; 2 cups hot water; 1 tsp ground cumin; 1 tbsp olive oil; Salt, to taste; 3 tbsp white vinegar; 5 cloves garlic, crushed; 1/2 cup hot water; 1 tsp ground cumin; Salt, to taste

Description

Make authentic Egyptian koshari (koshary) with rice, lentils, pasta, chickpeas, crispy fried onions, and two tangy sauces. Developed with my Egyptian wife, using recipes shared by family and friends in Egypt.

Ingredients

Units Scale

1 (16 oz) can chickpeas, rinsed and drained
12 oz ditalini pasta

Fried Onions

3 large onions, sliced thin into rings
3 tsp salt
1 1/2 tbsp cornstarch
Vegetable oil, for frying

Tomato Sauce

2 tbsp fried onions
1 tbsp reserved vegetable oil
7 cloves garlic, crushed
6 oz tomato paste
15 oz tomato sauce
3 cups water
Salt and pepper, to taste
3 tbsp white vinegar
1 tsp paprika

Lentil Rice

2 tbsp reserved oil
1/3 cup fried onions
2 cups brown lentils, rinsed and drained
2 cups rice, rinsed and drained
1 cup wheat-based vermicelli (sha'riya), dry
4 cups water
2 cups hot water
1 tsp ground cumin
1 tbsp olive oil
Salt, to taste

Cumin Sauce (Dukka)

3 tbsp white vinegar
5 cloves garlic, crushed
1/2 cup hot water
1 tsp ground cumin
Salt, to taste
1/2 tsp ground black pepper
1/4 tsp paprika

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Instructions

Fried Onions

Toss the sliced onions with the salt and cornstarch.
Heat vegetable oil in a large, deep frying pan over medium-high heat. Use enough oil to cover the bottom of the pan by approximately 1 inch. Add the onions and fry, stirring occasionally, until golden brown and crispy, about 12 minutes.
Remove the onions and spread them in a single layer on paper towels to drain. Reserve the fried onions and cooking oil for the remaining components.

Tomato Sauce

Heat 1 tablespoon of reserved onion oil in a saucepan over medium heat. Add the crushed garlic and cook, stirring occasionally, until fragrant, about 2 minutes. Be careful not to burn the garlic!
Add the fried onions and remaining tomato sauce ingredients. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 15 minutes.

Lentil Rice

In a heavy-bottomed pot over medium-high heat, combine 2 tablespoons of reserved onion oil, ⅓ cup fried onions, lentils, and salt to taste. Stir for 1–2 minutes. Add 4 cups of water and bring to a gentle boil for 10–15 minutes, until the lentils are tender but still hold their shape. Do not drain.
Meanwhile, toast the dry vermicelli in 1 tablespoon of olive oil over medium heat, stirring until golden. Add it to the lentils along with the rinsed rice, 2 cups of hot water, cumin, and salt to taste. Bring to a boil, cover, and simmer on low for 12–15 minutes until the rice is cooked. Fluff gently with a fork.

Pasta

Cook the ditalini pasta in a separate pot according to the package instructions until al dente. Drain and set aside.

Daqqa (Garlic-Vinegar Sauce)

Combine the vinegar, crushed garlic, hot water, cumin, salt, black pepper, and paprika in a bowl. Mix until well combined.

Koshari Assembly

A great koshari is as much about its assembly as it is each individual component. Add the rice with lentil mixture as the base, top with the cooked ditalini pasta, prepared chickpeas, and fried onions. Drizzle on the tomato sauce and finally, the daqqa. Enjoy!

Notes

Rice: Short-grain rice works best for this recipe. Use a heavy-bottomed pot or Dutch oven to help distribute the heat evenly.

Vermicelli: Use wheat-based Egyptian vermicelli (sha’riya), not rice vermicelli. Break longer strands into smaller pieces before toasting. If using pre-toasted vermicelli, skip the toasting step and the olive oil used for it.

Fried onions: Remember to reserve some of the onions for topping your finished koshari, along with the cooking oil needed for the tomato sauce and lentil rice.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Cooking
Cuisine: Egyptian