Hanan Hussein


If Egypt had a national dish this would probably be it. The ingredients are readily available in every pantry, inexpensive, nutritious, very easy to make and really delicious.


★★★★★ 1 vote

6 - 8
15 Min
30 Min
Stove Top


  • 1 1/2 c
    brown lentils
  • 1 1/2 c
  • 4 1/2 c
  • 12 oz
    box small pasta
  • 1 can(s)
    chick peas, drained
  • 1/3 c
    olive oil, extra virgin
  • 2 large
    onions, quartered and sliced
  • ·
    salt and pepper to taste

  • 3 large
    garlic cloves, minced
  • 1 medium
    onion, chopped
  • 24 oz
    tomato sauce
  • 3 Tbsp
  • ·
    cayenne pepper (depends on how hot you like it)
  • ·
    salt and pepper to taste

How to Make Koshary


  1. Wash and drain the lentils. Put in a pot with 1.5 cups of water over high heat and bring to the boil. Lower the heat to low an let it simmer for 15 minutes. Add the rice, the rest of the water, salt and pepper. Bring back to boil then lower the heat till the rice is cooked.
  2. Cook pasta according to package directions, drain and set aside.
    Meanwhile in a pan heat the oil, add the sliced onion and saute stirring frequently till it is golden brown. (mine was way overcooked :(
    Remove from the oil and spread out on kitchen paper. Reserve 2 - 3 tablespoons of the oil.
  3. For the sauce; in a saucepan heat the reserved oil and add the chopped onions and the garlic, saute stirring often till onions are translucent. Add the tomato sauce, vinegar salt and pepper and bring to the boil then lower the heat and let it simmer for 10 minutes
  4. To serve: you pile the rice/lentils mix on a serving platter topped with the pasta then the chickpeas, then the tomato sauce on top, serve the browned onions and extra sauce on the side. Enjoy.

Printable Recipe Card

About Koshary

Main Ingredient: Rice/Grains
Regional Style: Middle Eastern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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