Egyptian Koshari Layered Dish (Printable version)

A flavorful dish of layered grains, spiced tomato sauce, and crispy onions delivering rich, vegan comfort.

# What you need:

→ 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 - 8 fl oz water (for rice)
05 - 12 fl oz 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 can (15 oz) 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)

# Steps to follow:

01 - Place lentils in a saucepan with 12 fl oz water. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until tender. Drain and set aside.
02 - In a separate pot, combine rinsed rice with 8 fl oz water and 1/4 teaspoon salt. Bring to a boil, cover, reduce heat, and simmer for 15 to 18 minutes until cooked. Fluff with a fork and set aside.
03 - Boil macaroni in salted water until al dente. Drain and set aside.
04 - Heat olive oil in a saucepan over medium heat. Sauté finely chopped onion until translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in crushed tomatoes, tomato paste, cumin, coriander, chili flakes, and sugar. Season with salt and black pepper. Simmer uncovered for 15 to 20 minutes until thick and flavorful, stirring occasionally.
05 - Toss sliced onions with flour and salt to coat. Heat vegetable oil in a deep skillet over medium-high heat. Fry onions in batches until golden brown and crispy, about 5 to 7 minutes per batch. Drain on paper towels.
06 - Combine vinegar, minced garlic, and chili flakes in a small bowl. Let stand for 10 minutes to develop flavors.
07 - Layer rice, lentils, and pasta in serving bowls or a large platter. Spoon tomato sauce generously over the layers. Top with crispy onions and, if desired, drizzle with garlic vinegar. Garnish with chopped parsley. Serve warm.

# Expert tips:

01 -
  • It's a complete meal in one bowl—protein, carbs, and that addictive umami depth that makes you want seconds.
  • The crispy onions are your secret weapon for making simple ingredients feel restaurant-quality.
  • It's vegan, affordable, and somehow both casual enough for weeknight dinner and special enough to impress guests.
02 -
  • Cook each component separately until it's perfectly done—don't try to rush by combining them too early or they'll all blur together instead of maintaining their individual character.
  • The crispy onions must be fried close to serving time or they'll absorb moisture and lose their crunch, so save them for the very end.
  • Tasting and adjusting the tomato sauce as it simmers is crucial; spices bloom differently based on your pan, heat, and ingredients, so trust your palate over the recipe.
03 -
  • Frying onions in small batches instead of all at once ensures they cook evenly and actually brown instead of steaming.
  • The vinegar-garlic mixture isn't just a condiment—it's a flavor bridge that ties all the elements together and adds a vital sharp note that rounds out the dish.
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