Koshary, koshari or kushari is one of the traditional Egyptian food. This dish is considered the national dish of Egypt and a very popular street food. Egyptian koshari recipe is one of the easy Egyptian recipes.
Koshary, koshari or kushari is one of the traditional Egyptian food. This dish is considered the national dish of Egypt and a very popular street food. Egyptian koshari recipe is one of the easy Egyptian recipes.
See more of Egypt famous food.
Egyptian cuisine has a lot of flavorful recipes that evolved as a way to use leftovers. This hearty dish features rice, pasta, lentils... and a lot more. You can think of Koshari as the second cousin of Mujaddara but has much more flavors as it is topped with a spiced tomato sauce and a delicious cumin sauce.
While Falafel and ful are the traditional breakfast dishes in Egypt, Koshary is usually consumed in lunch and mostly dinner.
Spicy, delicious, saucy and frugal, the only downside in my opinion, it just needs lots of pans. Although the dish will take sometime to put together, each element is fairly simple to prepare. Koshari recipe was the first to post in this space on the internet when it was named arabianmama in 2012.
Koshary is my family's most requested recipes and it shows up frequently on our dinner table. I've posted an updated quinoa version of the koshari - later in this blog' life. But this one is the original Egyptian Koshari and I highly encourage you to try them both.
How to make Egyptian Koshari:
Put lentils in a colander and wash with running cold water.
Place lentils in a pot and cover with water 2-3 inches. Bring to a boil, reduce heat to minimum and simmer for 25-30 minutes until almost done. Drain.
In the same pot add oil, chopped onion and suate until fragrant.
Add semi-cooked lentils, cumin, salt and tomato sauce.
Cook for 15 minutes on medium or until tender but not mushy. Set aside.
Prepare short grain rice as directed on the package or in your rice cooker. Traditionally, short grain rice is used. Some people like using Basmati rice or even Jasmine rice, this is ok but not the traditional way to prepare this dish.
Making Koshari with vermicelli is not traditional but highly recommended. I have a motto that anything is better with vermicelli. So go get some from the store and make it, you'll never regret it I promise.
Roast vermicelli in some oil, then gradually add water until it absorbs the water and becomes tender and not clumpy or mushy. This steps depends greatly on the kind of vermicelli you are getting.
Cook Pasta according to package directions, drain then mix in salt and pepper and oil.
You should have soaked chickpeas overnight or if you forgot you can soak for an hour in hot water and baking soda.
Koshari sauces: this part is what is going to set your dish apart
We need to prepare two types of sauces, tomato sauce which is a must and kammuneyah or cumin sauce which is highly recommended but for those serious Koshari eaters.
To make the tomato sauce: Saute garlic in oil until fragrant, about one minute. Add vinegar, tomato sauce, salt and pepper then bring to a boil. Reduce heat and simmer for 10 minutes to thicken it a bit.
To make cumin sauce: again we'll need to saute garlic and ground cumin in oil until fragrant, add vinegar, water and salt. This sauce will separate as it cools down, you'll notice that the cumin and garlic will stay at the bottom while water and vinegar rises to top. It is recommended to pour this sauce in a bottle and give it a good shake before using.
Now we will prepare crispy onion by simply frying onion wedges in oil. Some people like powdering onions with flour or tossing them with salt first. I do not like that, and I come up with very crispy onion slices and you can hear that clear in the video... No salt... No flour. Just take them out on a plate with kitchen paper towel. Please see notes below for the use of the frying oil.
Cook chickpeas by first draining the soaking water and washing them well then place in a pot, cover with water add some salt and bring to a boil. Reduce heat and cook 60-90 minutes until it reaches the desired tenderness.
Assemble the dish by just adding and mixing everything together, or make them in a decorative way as shown above. Top with both sauces, cooked chickpeas and may be a sprinkle of cayenne powder🔥.
Some notes about Koshary:
Some people feel that rice should not be so white in the koshari recipe so they do one of 1) cooking rice using the water from cooking lentils, 2) when lentils is halfway cooked they add it, without its water, to the rice pot and cook both together. Obviously I do neither because my kids do not like much lentils in their koshari and I like everyone to assemble his dish according to his liking.
Reserve about ¼ cup of the onion oil , the one in which you've fried the onions, and add them to the cooked rice and mix. This gives the rice some shine plus an unbelievably great smell and taste.
One of my friends does something strange, she soaks some raisins in hot water then drain and serve it alongside the koshari. She is the only person in my life I've seen doing so, I tried it once, it is not bad. But I feel that raisins, vinegar and garlic do not quiet match here. So may be dried cranberries will do better if you want to try it.
Some people like adding onion instead of, or with, garlic in the tomato sauce, I only add garlic. Many people spice up the tomato sauce with cayenne pepper but I do not do that as I have little kiddos at home. Instead I add it on my plate.
You can use a can of Garbanzo beans instead of cooking the chickpeas yourself, I do not like using the cans but sometimes it is more convenient.
That's it guys, one of the very best Egyptian vegetarian comfort dishes that you need to try at least once in your life. Amazing flavors and textures, it is a feast in your mouth.
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Egyptian Koshari
Koshary, koshari or kushari is one of the traditional Egyptian food. This dish is considered the national dish of Egypt and a very popular street food. Egyptian koshari recipe is one of the easy Egyptian recipes.
1package16 oz dry Pasta, preferably Ditalini or elbow.
2Tablespoonoil.
Salt and Pepper to taste.
For the Lentils:
2cupsdry brown lentils.
Water to cover lentils.
2Tablespoonsolive oil.
1medium onionchopped.
1can16oz tomato sauce.
1teaspoonground cumin.
Salt and pepper to taste.
For the Vermicelli :
½packet15.87 oz Vermicelli.
3Tablespoonolive oil or butter.
1cupwater.
Salt to taste.
For the Chickpeas:
1cupdry chickpeas.
¼teaspoonbaking soda.
Water.
Or you can use a can of chickpeas.
For the tomato sauce:
1 ½teaspoongarliccrushed.
2Tablespoonolive oil.
¼cupwhite vinegar.*
2cans16oz tomato sauce.
Salt to taste.
For the Cumin Sauce (Kamouneyah):
1teaspoongarliccrushed.
1Tablespoonground cumin.
2Tablespoonsolive oil.
¼cupwater.
¼cupvinegar.
Salt.
For the fried onion:
3Large onionssliced.
Oil for frying.
Instructions
If you are using dry chickpeas, soak them in cold water overnight with ¼ teaspoons baking soda.
Cook Pasta in enough salty water according to package directions, drain then add 2 Tablespoon of oil and adjust seasoning. Mix everything together and set aside.
Prepare rice as indicated on your package and set aside.
Prepare lentils:
Put lentils in a colander and wash thoroughly under running cold water.
Place lentils in a pot covered with cold water and bring to a boil.
Reduce heat and cook for 25-30 minutes until just al dente making sure to check on water level and add water whenever necessary.
Drain but do not rinse and in the same pot saute onion in oil until fragrant.
Add lentils back to the pot with tomato sauce and season.
Continue cooking until done and set aside.
Cook vermicelli :
In a medium pot over medium-high heat, add oil and vermicelli cook until vermicelli turns golden brown.
Add water little by little and stir until you get the desired tenders.
Season with salt.
Cook chickpeas:
Drain soaked chickpeas and wash well with running water.
Place chickpeas in a pot, cover with cold water and add a pinch of salt.
Bring to a boil then reduce heat and continue cooking 60-90 minutes until the desired tenderness reached.
Make sure to check on water level and add water whenever necessary.
Make tomato sauce:
In a medium sauce pan, sauté garlic in oil until fragrant, about 1 minute.
Add vinegar, tomato sauce, water and salt then mix well.
Make Cumin sauce:
In a small sauce pan, sauté garlic and cumin together until fragrant, about 30 seconds.
Add vinegar, water then taste to adjust salt.
Fried onions:
In a deep pot, add oil to cover the bottom by 1 inch.
Add onion slices and cook on medium-high stirring every now and then making sure not to burn the onions.
Take onions out on a plate lined with kitchen paper towel.
Set aside, it will Harden and get crispier.
Take 2 Tablespoons of the cooking oil and stir them in the cooked rice. This step is optional but highly recommended as it gives the rice shine and taste.
To assemble:
You can let everyone take of each of the ingredients as he likes or make what is called tarabeesh (domes) by packing ingredients tightly in a bowl then invert it on plates. Top with onion and sauces.
Video
Notes
* I’ve developed a habit of making the tomato sauce with no vinegar and put a little extra vinegar in the cumin sauce, this was made to suit my family as one of my kids does not like the taste of vinegar in the sauce.
Nutrition Facts
Egyptian Koshari
Amount Per Serving
Calories 563Calories from Fat 133
% Daily Value*
Fat 14.8g23%
Saturated Fat 1.7g11%
Polyunsaturated Fat 1.2g
Monounsaturated Fat 9.2g
Sodium 782.1mg34%
Potassium 390mg11%
Carbohydrates 98.8g33%
Fiber 13.7g57%
Sugar 7.5g8%
Protein 15.6g31%
Vitamin A 355IU7%
Vitamin C 14mg17%
Calcium 17mg2%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.
Ok, I'm making this tomorrow! I'm going to make some of the sauces ahead of time. Should it all be served warm? Or room temp?
Thank you for putting this all together! It's very comprehensive.
Hi Amira, I'm Egyptian, born in Alexandria. The last time I had kochi was over 30 years ago. Mommy would make it for special occasions. She recently passed, and all my favorite recipes with her. I am so happy that I found you ❤️! I just made it and enjoying every single bite. Thank you so much for reminding me of wonderful family gatherings!
I make this for my Egyptian grandfather and he's always so impressed. My grandmother passed away this past October and I've used so many of your recipes to provide some comfort to my Grandfather with food. Your site is a wonderful resource that I return to almost daily! Thank you!
I absolutely love your recipes! Here you have painted a great portrait of koshari, explained different variations people might find, and given lots of great tips so people can cook this successfully. And THANK YOU for including the da'ah/kamouniyyah. I can't believe the number of recipes that don't even mention that. Thanks again!
Hi Amira! I made this a while ago and I loved it, I came to make it again but I notice the recipe has been modified, is your old recipe available somewhere?
Hi Amira,
Just a quick question on the vermicelli you use. It's a pretty vague term, so I wasn't sure if you meant, say, Italian-style angel hair, an Asian style, Mexican fideos, or something else. The pictures look mostly like fideos to me, but I'm unsure.
First time cooking and eating Koshari. It was so time consuming but well worth it. Loved your detailed recipe and I chose yours over many others as it seemed most authentic. Salams from Sydney Australia!
This recipe turned out AMAZING! We lived in Egypt for quite some time and my husband and kids said it was just like they remembered down to the cumin paste that they sit on the table! Thank you so much for all you do!
Hello Amira
I ate this at a fast food take out place call, Cairo 2 go. They had a garlic vinaigrette that went along with theirs's. Either recipe, I loved both dishes do you have anymore vegan recipes?
Thank you for sharing the recipe. I noticed that your recipe says brown lentils. Someone from Egypt gave me a koshary recipe using orange/red lentils instead. What's your opinion on this? Thank you.
Sofia, most probably the one with the red/yellow lentils does not have pasta and is served with boiled eggs. It is just rice, lentils and caramelized onions. This type of Koshari is known as the Alexandrian Koshari named after the beautiful governorate/province of Alexandria. I hope this helps.
I haven't tried making this yet but have made many of your other recipes.
Thank you for taking the time to share these amazing and delicious recipes.
My husband says the food remind him of all the many wonderful places and people he was fortunate enough to work at/with.
I haven't tried your recipe yet. I only ate koshari for the 1st time last night, from a restaurant. It was excellent, so I was just looking for recipes. I was thinking that instead of raisins in the koshari, if someone wanted to add something sweet, how do you think pomegranate seeds would taste? I know they taste great with hummus and Baba ghanouj.
Unbelievably tasty and very authentic. I was looking for a recipe with the white sauce (cumin sauce) as I've had it once with a friend from Egypt. This stuff is so delicious.
Thank you Amira! I'm always hunting for delicious vegan and vegetarian dishes, and koshari is a filling meal with the perfect balance of flavour! It is ideal for using up pantry staples in the cupboard and makes delicious left-overs! I served it with a big bowl of salad for a potluck lunch at work and everyone loved it!
Im indian living in kuwait and i totally love eating kosheri...my hubby nevr had so cooked fr him and it turned so yummy alhamdulillah....now he wants me to cook it again.
Kosheri is going to be a fabulous choice for pantry staples during this health crisis. I stocked up on all sorts of lentils, beans, rice, pasta and canned stuff. Even my American family with Irish English DNA love kosheri. We usually serve it with french fries, salad and pan fried boiled eggs with cumin/salt and pepper.
I think after months of your emails that Amira’s house will be the place to go for Ramadan as well. Will you be posting recipes for sohour and iftar and yummy desserts? Thanks for all of your hard work! I really look forward to your site for my weekly meal planning.
Thank you Crystal for your sweet comment. My kids rave about koshari and when we have neighbors' kids here playing with them (American) they looove having koshari and say it is the best :). Yes ofcourse I am preparing for Ramadan In Shaa Allah, I just hope things will clear up and everything will be ok worldwide.
Hi Amira,
I'm so happy to find your site. I've just learned about Koshary through an ancestry search site which also revealed that I have a bit of Egyptian DNA. Your recipe for Koshary sounds delicious and I can't wait to try it, as well as your other dishes.
OMG AMAZING!!! First had koshari in 2005ish, back before I could just come home and search any world recipe. I’ve been craving this since, tried an Americanized version, tried a food cart version that was supper close, but being able to make it myself and adjust here and there IVE FINALLY HIT THAT CRAVING!!! I did toss the rice in the onion oil and definitely recommend that if you don’t care about a few extra calories. This went down like a hit with my wife who was suuuper impressed. Thank you SO MUCH for sharing! I’m already spreading your recipe with anyone who is willing to have the best meal of their lives lol
OH MY, you have no idea how super duper glad I am right now. I also like adding the fried onions oil, but I am trying to be careful with it for health issues so I add like a couple of tablespoons but it sure gives A LOT OF FLAVOR to the rice.. oh boy, I am craving this right now!. Thank you so much for the feedback.
Wes, you are hilarious hehehe. You do not need an Egyptian mom to make this.. just follow the recipe as is.. super easy .. Thank you for your sweet comment ♥
Salam Amira, I’ve been following you and I just saw the Koshari recipe! I published a book called “Heart to Heart, an Egyptian Experience!” And it has some of my recipes including Koshari, I usually prefer to cook both Lentil and rice together in some of the frying oil with some of the Fried onion in it! That makes a whole lot difference in the final taste!
I’m a gourmet cook and I sell some of my sweets in stores!
I truly enjoy your site and I hope one day we shall meet:)
Salam Aida, thank you so much for your notes, I appreciate it. It is an honor to have you here.. will check your book and I am sure it will be fantastic.
The best kosheri recipe on the internet, I've had Koshari in my last visit to Egypt, almost 3 years ago and I have been hooked. Wanted to recreate the recipe but somehow could not manage to get the sauces right. But now I can make kosher whenever I want to with an authentic taste. Thanks you for sharing such a wonderful recipe.
Nil, thank you so much for your sweet words. It is a recipe that has been handed down to me from my mom and sisters as well. I am so happy you liked it. I hope you liked your stay in Egypt. Where did you stay there?
My Egyptian neighbor just sent her daughter down with a plate of Koshary. Oh my goodness, it is DELICIOUS! Last week she sent me some bread biscuits stuffed with dates, and I said that was my very favorite, but after tasting Koshary, I am ready to buy a ticket to Egypt for a visit! Fantastic food. If I had to pick between Italian spaghetti or Egyptian Koshary, I might have to choose Koshary. Well done!
Oh Chuckie, thank you so much for your comment. Koshary is my kids' favorite. I have a friend who won the blue ribbon with this amazing recipe. It is a comfort food indeed. I wonder if the biscuits were ma'amoul or these ones?
This was delicious, thanks so much for the amazing recipe! There are a lot of steps and it takes while to cook everything but nothing is difficult and the flavors are so good! We loved the lentils and the tomato sauce especially! We served it with Egyptian beef kofta and it made a wonderful meal. We will definitely be making again! Thanks again!
Liza, I am so glad you’ve liked the recipe and yes it has lots of steps and you end up with quiet a lot of pots and pans to wash but really worth it. Love the idea of serving it with kofta , never tried that before
Thanks Amira for the introduction to a new dish, how could I now know about koshari if it is so popular lol. I have so much to learn. Looks very good. Oh yeah seeing old pics can be cringe worthy but we improve a lot.
With this in your stomach, you can't ask for more!
I tried once but in fact my ex-husband did not recognize this dish (he's Egyptian). He used to make koshary with rice and red lentils, topped with boiling oil.
Is this another version of it Amira?
Take care
Boiling oil!!! woow, this will give me a heart attack at once :). Actually, Marie, there is another version of koshary called Alexandrian Koshary, referring to Alexandria, but it is made with only rice and orange lentils not the brown one .. this kind is always served with boiled eggs and a special tomato and garlic salad. I'll make sure to post this recipe in the near future.
Meeka
Love this recipe
Jenn Hoff
Ok, I'm making this tomorrow! I'm going to make some of the sauces ahead of time. Should it all be served warm? Or room temp?
Thank you for putting this all together! It's very comprehensive.
Amira
Jenn, we love to heat everything up but if you can't you can serve the sauces hot while other things be room temperature. I hope you'll like it.
Dee
Delicious. Thanks for the recipe!
Jeanine
Hi Amira, I'm Egyptian, born in Alexandria. The last time I had kochi was over 30 years ago. Mommy would make it for special occasions. She recently passed, and all my favorite recipes with her. I am so happy that I found you ❤️! I just made it and enjoying every single bite. Thank you so much for reminding me of wonderful family gatherings!
Amira
I'm so sorry for your loss Jeanine and I am happy that you find recipes here soothing and reminds you of the good old days. Thanks.
Lindsey
I've made this so many times for my egyptian husband. It brings comfort of home to him, like many of your other recipes on here do. Thank you!
Brandy
I make this for my Egyptian grandfather and he's always so impressed. My grandmother passed away this past October and I've used so many of your recipes to provide some comfort to my Grandfather with food. Your site is a wonderful resource that I return to almost daily! Thank you!
Amira
Brandy, I am so sorry for your loss. Glad that your grandfather finds comfort in Egyptian food and thank you for helping him out.
Emanuel
I really liked your site. Thanks for the information. 75231861
Claire
I absolutely love your recipes! Here you have painted a great portrait of koshari, explained different variations people might find, and given lots of great tips so people can cook this successfully. And THANK YOU for including the da'ah/kamouniyyah. I can't believe the number of recipes that don't even mention that. Thanks again!
Tamar
Hi Amira! I made this a while ago and I loved it, I came to make it again but I notice the recipe has been modified, is your old recipe available somewhere?
Thank you!
Amira
Tamar, I do not think I have changed this recipe in a long time. Could you let me know where exactly do you think it was changed? Thanks.
Sue
What kind of vinegar do you use for this? Thank you!
Amira
Just the regular white vinegar Sue, thanks for asking.
Mike
Hi Amira,
Just a quick question on the vermicelli you use. It's a pretty vague term, so I wasn't sure if you meant, say, Italian-style angel hair, an Asian style, Mexican fideos, or something else. The pictures look mostly like fideos to me, but I'm unsure.
Thanks! Really looking forward to making this.
Amira
Mike, it is this kind of vermicelli check it out on amazon here. Hope this helps.
Mike
Got it! Thanks so much. Even found it locally. My koshari turned out very tasty. I made it for a get-together with some friends.
Thanks again!
Amira
This is Awesome, thanks Mike.
Su Paulsen
This recipe was amazing, just be prepared for A LOT of food. 1 recipe served 20 adults at my house!
Amira
Wow, we must be monsters here hehehe. This serves my family for two night with a little extra for lunch :). Glad you liked it.
Jack
I have made koshari a few times and it does need pans. I learned from a Mediterranean cookbook but I like your recommendations.
Thanks
Jack
Amira
Thank Jack for your comment, I am glad you liked it. It sure needs a lot of pots and pans but boy does it worth it?!! so good.
Holly
First time cooking and eating Koshari. It was so time consuming but well worth it. Loved your detailed recipe and I chose yours over many others as it seemed most authentic. Salams from Sydney Australia!
Amira
Thank you so much Holly for your feedback, it is time consuming but easy as well. Happy you liked it.
S. Mustafa
This recipe turned out AMAZING! We lived in Egypt for quite some time and my husband and kids said it was just like they remembered down to the cumin paste that they sit on the table! Thank you so much for all you do!
Amira
Wow, this is awesome. Thanks
Charlene
Hello Amira
I ate this at a fast food take out place call, Cairo 2 go. They had a garlic vinaigrette that went along with theirs's. Either recipe, I loved both dishes do you have anymore vegan recipes?
Amira
Thank you Charlene for your feedback. I actually have some vegetarian/vegan recipes here, take a look you might find some that you would like.
Asma
Looks sooo deliçious
Amira
It is indeed Asma, try it and let me know.
Sofia
Hello Amira
Thank you for sharing the recipe. I noticed that your recipe says brown lentils. Someone from Egypt gave me a koshary recipe using orange/red lentils instead. What's your opinion on this? Thank you.
Amira
Sofia, most probably the one with the red/yellow lentils does not have pasta and is served with boiled eggs. It is just rice, lentils and caramelized onions. This type of Koshari is known as the Alexandrian Koshari named after the beautiful governorate/province of Alexandria. I hope this helps.
Cece
I haven't tried making this yet but have made many of your other recipes.
Thank you for taking the time to share these amazing and delicious recipes.
My husband says the food remind him of all the many wonderful places and people he was fortunate enough to work at/with.
Amira
Cece, Thank you so much for your sweet comment, I am so happy that your husband feels that way.
Deborah
I haven't tried your recipe yet. I only ate koshari for the 1st time last night, from a restaurant. It was excellent, so I was just looking for recipes. I was thinking that instead of raisins in the koshari, if someone wanted to add something sweet, how do you think pomegranate seeds would taste? I know they taste great with hummus and Baba ghanouj.
Amira
Deborah, I haven't seen pomegranate seeds with koshari before but if this is your thing then try them out why not.
Kristina
My residents and staff absolutely loved this recipe. Thank you for sharing
Amira
So glad you liked it Kristina. Thanks for your feedback.
Abee-y
Unbelievably tasty and very authentic. I was looking for a recipe with the white sauce (cumin sauce) as I've had it once with a friend from Egypt. This stuff is so delicious.
Lisa
Just tried this for my family. I lived for 9 years in Egypt and this recipe is spot on! My son loved it!
Amira
So glad you liked it Lisa, my boys too love Koshari so much. I will have another recipe for koshari in one pot soon to make it easier.
Colleen Connor
Thank you Amira! I'm always hunting for delicious vegan and vegetarian dishes, and koshari is a filling meal with the perfect balance of flavour! It is ideal for using up pantry staples in the cupboard and makes delicious left-overs! I served it with a big bowl of salad for a potluck lunch at work and everyone loved it!
Amira
Oh Colleen, how are you, my friend? I am so happy you liked the recipe. Thank you so much for the feedback.
Syed Danish
looking good
but i think i need two three days to finish this Koshari
finally i decide to visit nearest egyptian restaurant.
let try one time.
Amira
Hehehe, that's why I've made a quick version too. You can find it in my instagram highlights here.
Autumn
Is there a spicy sauce that usually goes with this?
Amira
Autumn, only the tomato and kammoneyah are needed, some people do not make the cumin sauce.
Aynaabeer
Im indian living in kuwait and i totally love eating kosheri...my hubby nevr had so cooked fr him and it turned so yummy alhamdulillah....now he wants me to cook it again.
Amira
Ooh thank you so much Aynaabeer for your feedback, I am so happy your hubby liked it
Brigit
Can I make Koshari a day ahead and just heat it up the next day for company?
Amira
Brigit, we do reheat leftovers, so I do not know why not. It is as if you are heating rice, pasta, lentils and sauce.
Crystal Taylor-Hikal
Kosheri is going to be a fabulous choice for pantry staples during this health crisis. I stocked up on all sorts of lentils, beans, rice, pasta and canned stuff. Even my American family with Irish English DNA love kosheri. We usually serve it with french fries, salad and pan fried boiled eggs with cumin/salt and pepper.
I think after months of your emails that Amira’s house will be the place to go for Ramadan as well. Will you be posting recipes for sohour and iftar and yummy desserts? Thanks for all of your hard work! I really look forward to your site for my weekly meal planning.
Amira
Thank you Crystal for your sweet comment. My kids rave about koshari and when we have neighbors' kids here playing with them (American) they looove having koshari and say it is the best :). Yes ofcourse I am preparing for Ramadan In Shaa Allah, I just hope things will clear up and everything will be ok worldwide.
Bijoy.gomes2003@yahoo.com gomes
Yemmy
I love koshari rice very much
Amira
It is indeed a delicious combo dish :). Try this recipe and let me know what do you think.
AzzA
You are an amazing cook. We have tried so many of your recipes ALLLLLLLLL are delicious.
Amira
Azza, you are such a sweet soul <3. Thank you so much for your kind words and comment you've made my day girl.
Ellie
Hi Amira,
I'm so happy to find your site. I've just learned about Koshary through an ancestry search site which also revealed that I have a bit of Egyptian DNA. Your recipe for Koshary sounds delicious and I can't wait to try it, as well as your other dishes.
Amira
Oh what an exciting news, I actually was to try those one day to see what I can discover about my DNA :). Let me know how you liked it.
Victoria
OMG AMAZING!!! First had koshari in 2005ish, back before I could just come home and search any world recipe. I’ve been craving this since, tried an Americanized version, tried a food cart version that was supper close, but being able to make it myself and adjust here and there IVE FINALLY HIT THAT CRAVING!!! I did toss the rice in the onion oil and definitely recommend that if you don’t care about a few extra calories. This went down like a hit with my wife who was suuuper impressed. Thank you SO MUCH for sharing! I’m already spreading your recipe with anyone who is willing to have the best meal of their lives lol
Amira
OH MY, you have no idea how super duper glad I am right now. I also like adding the fried onions oil, but I am trying to be careful with it for health issues so I add like a couple of tablespoons but it sure gives A LOT OF FLAVOR to the rice.. oh boy, I am craving this right now!. Thank you so much for the feedback.
Wes
Filling, tasty and a great mix of textures! Makes me wish I had an Egyptian mom. Thanks for the recipe!
Amira
Wes, you are hilarious hehehe. You do not need an Egyptian mom to make this.. just follow the recipe as is.. super easy .. Thank you for your sweet comment ♥
Christal
Hi amira,I just love your recipes they are simple and straight forward and yummy!!!
Amira
Thank you Christal this is so sweet of you <3
Abeer
Mercii for the recipe bgad ana ha3melha ennahar da !
Ana baheb all your recipes 3ala fekra !
Amira
Abeer , you've brightened my face with a big huge smile now :). Thank you dear for your sweet comment and I hope you'll like it.
Aida mady
Salam Amira, I’ve been following you and I just saw the Koshari recipe! I published a book called “Heart to Heart, an Egyptian Experience!” And it has some of my recipes including Koshari, I usually prefer to cook both Lentil and rice together in some of the frying oil with some of the Fried onion in it! That makes a whole lot difference in the final taste!
I’m a gourmet cook and I sell some of my sweets in stores!
I truly enjoy your site and I hope one day we shall meet:)
Amira
Salam Aida, thank you so much for your notes, I appreciate it. It is an honor to have you here.. will check your book and I am sure it will be fantastic.
Nil Reynolds
The best kosheri recipe on the internet, I've had Koshari in my last visit to Egypt, almost 3 years ago and I have been hooked. Wanted to recreate the recipe but somehow could not manage to get the sauces right. But now I can make kosher whenever I want to with an authentic taste. Thanks you for sharing such a wonderful recipe.
Amira
Nil, thank you so much for your sweet words. It is a recipe that has been handed down to me from my mom and sisters as well. I am so happy you liked it. I hope you liked your stay in Egypt. Where did you stay there?
chuckie
My Egyptian neighbor just sent her daughter down with a plate of Koshary. Oh my goodness, it is DELICIOUS! Last week she sent me some bread biscuits stuffed with dates, and I said that was my very favorite, but after tasting Koshary, I am ready to buy a ticket to Egypt for a visit! Fantastic food. If I had to pick between Italian spaghetti or Egyptian Koshary, I might have to choose Koshary. Well done!
Amira
Oh Chuckie, thank you so much for your comment. Koshary is my kids' favorite. I have a friend who won the blue ribbon with this amazing recipe. It is a comfort food indeed. I wonder if the biscuits were ma'amoul or these ones?
Sam
This was amazingly delicious, the sauce combination is really so tasty. Thank you for such a wonderful dish.
Amira
Sam, thank you for trying this recipe and rating it... Happy that you liked it.
Liza
This was delicious, thanks so much for the amazing recipe! There are a lot of steps and it takes while to cook everything but nothing is difficult and the flavors are so good! We loved the lentils and the tomato sauce especially! We served it with Egyptian beef kofta and it made a wonderful meal. We will definitely be making again! Thanks again!
Amira
Liza, I am so glad you’ve liked the recipe and yes it has lots of steps and you end up with quiet a lot of pots and pans to wash but really worth it. Love the idea of serving it with kofta , never tried that before
Evelyne CulturEatz
Thanks Amira for the introduction to a new dish, how could I now know about koshari if it is so popular lol. I have so much to learn. Looks very good. Oh yeah seeing old pics can be cringe worthy but we improve a lot.
Amira
Eve, have you heard of Mujaddara? This is a similar dish .. the Egyptian twist of Mujaddara. Isn't it hilarious to see these old photos :).
Abbe@This is How I Cook
Perfect comfort food! And filling!
Amira
Thanks Abbe, it is indeed a comfort food that is filling... I hope you'll have the chance to try it out.
Marie Kléber
With this in your stomach, you can't ask for more!
I tried once but in fact my ex-husband did not recognize this dish (he's Egyptian). He used to make koshary with rice and red lentils, topped with boiling oil.
Is this another version of it Amira?
Take care
Amira
Boiling oil!!! woow, this will give me a heart attack at once :). Actually, Marie, there is another version of koshary called Alexandrian Koshary, referring to Alexandria, but it is made with only rice and orange lentils not the brown one .. this kind is always served with boiled eggs and a special tomato and garlic salad. I'll make sure to post this recipe in the near future.
marie kléber
This talks to me rice and orange lentils!
Should try again to make the recipe Amira.
Thanks and have a lovely weekend
Amira
Thank you Marie, I hope you'll like it.