Egyptian dishes · About 70 minutes

Homemade koshari, step by step

Name: Homemade koshari, step by step
Total time: 70 min
Yield: 4 people
Cuisine: Egyptian
Ingredients: 1 cup rice; 0.75 cup brown lentils; 150 g pasta; 1 cup cooked chickpeas; 2 sliced onion; 500 g grated tomato; 4 clove garlic; 4 tbsp oil; 2 tbsp vinegar; 1 tsp cumin

Mawgoud Kitchen · Published 2026-10-15 · Updated 2026-10-18

Rice, lentils and pasta with tomato sauce and browned onion. Start with the lentils and sauce to organize the cooking.

Egyptian cuisine

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Total time: 70 minutes
Servings: 4
Cuisine: Egyptian

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Boil the brown lentils in plenty of water for 25–35 minutes until tender but not mushy, then drain.
Cook the rice with 1.5 cups water and a pinch of salt: bring to a boil, cover and simmer for 15–20 minutes. Boil the pasta separately according to the packet.
Cook the onion slices in 3 tablespoons oil over medium heat, stirring until golden. This is not the traditional deep-fried version.
Stir garlic in the remaining oil. Add tomato, cumin, vinegar and salt and simmer for 15 minutes.
Heat the chickpeas. Layer rice, lentils and pasta in bowls, then add sauce and onions. Chilli is optional.

A helpful tip ✳

Start the lentils and sauce first, then prepare the rice and pasta while they cook.

An editorial recipe not yet practically tested by the site team. Check actual doneness; times are approximate.

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Homemade koshari, step by step

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