Egyptian Koshari Classic Layers (Printable)

A comforting blend of grains, lentils, and pasta topped with spiced tomato sauce and crispy fried onions.

# Ingredient List:

→ Grains & Legumes

01 - 1 cup medium-grain rice, rinsed
02 - 1 cup brown or green lentils, rinsed
03 - 1 cup small elbow macaroni or ditalini pasta
04 - 2 cups water (for rice)
05 - 3 cups water (for lentils)
06 - 1/2 teaspoon salt, divided

→ Tomato Sauce

07 - 2 tablespoons olive oil
08 - 1 large onion, finely chopped
09 - 4 garlic cloves, minced
10 - 1 (15 oz) can crushed tomatoes
11 - 1 tablespoon tomato paste
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon ground coriander
14 - 1/2 teaspoon chili flakes (optional)
15 - 1 teaspoon sugar
16 - Salt and black pepper, to taste

→ Crispy Onions

17 - 2 large onions, thinly sliced
18 - 1/2 cup all-purpose flour
19 - 1/2 teaspoon salt
20 - Vegetable oil, for frying

→ Garnishes

21 - 1/4 cup white vinegar
22 - 2 garlic cloves, minced
23 - 1/2 teaspoon chili flakes (optional)
24 - Chopped fresh parsley (optional)

# Directions:

01 - Place lentils in a saucepan and cover with 3 cups water. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until tender. Drain and set aside.
02 - Combine rinsed rice, 2 cups water, and 1/4 teaspoon salt in a separate pot. Bring to a boil, cover, reduce heat, and simmer for 15 to 18 minutes until water is absorbed. Fluff with a fork and set aside.
03 - Boil salted water in a large pot. Add macaroni and cook until al dente. Drain and set aside.
04 - Heat olive oil in a saucepan over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add garlic and cook for 1 minute more. Stir in crushed tomatoes, tomato paste, cumin, coriander, chili flakes if using, sugar, salt, and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened.
05 - Toss sliced onions with flour and salt to coat evenly. Heat vegetable oil in a deep skillet over medium-high heat. Fry onions in batches until golden brown and crisp, approximately 5 to 7 minutes per batch. Drain on paper towels.
06 - Combine white vinegar, minced garlic, and chili flakes in a small bowl. Let the mixture rest for 10 minutes to infuse flavors.
07 - Layer rice, lentils, and pasta in individual bowls or a serving dish. Generously spoon tomato sauce over the layers. Top with crispy fried onions and drizzle with garlic vinegar if desired. Garnish with chopped fresh parsley and serve immediately.

# Expert Suggestions:

01 -
  • It feeds a crowd without fussing, each layer building flavors that somehow feel both simple and sophisticated.
  • The crispy onions are an entire lesson in texture, giving you that satisfying crunch that makes people close their eyes between bites.
  • It's genuinely vegan but no one will miss anything—the spices and toasted elements make it taste like pure comfort.
02 -
  • Don't skip draining the lentils and rice—excess water will make everything soggy instead of letting each layer stay true to itself.
  • The crispy onions must go on right before serving or they'll start absorbing steam and lose that crunch that makes the whole dish sing.
03 -
  • If you want to make this faster, you can use canned lentils instead of cooking dried ones—it loses almost nothing and saves you twenty minutes of watching a pot.
  • Vegetable broth instead of water for the rice or lentils adds depth that makes people ask what your secret is.
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