Koshari كشري

Koshari is originally a vegetarian dish from India.

In Egypt, it has two variants, one in Cairo and one in Alexandria.

The Cairo recipe uses pasta, whole lentils and hot sauce.

The Alexandria recipe is restricted to yellow/red lentils and rice only.

Servings: 5

Preparation Time: 1 hours


2 cups rice
1 1/2 cup Yellow Lentils
2 Onions ,chopped
Salt & pepper.
3 tablespoons ghee , or butter.
2 tablespoons vinegar
1 cup water.
Hot pepper
Tomato paste.

Cooking Instructions

Wash rice and lentils separately under running water and drain.
In a deep pan heat butter or ghee, rice and lentils over medium-high heat.
Add water and salt and cook until water is absorbed.
Cover, move to low heat.
In a frying pan, fry onion until brown.
Serve koushari and sprinkle fried onion on top.
You may add boiled macaroni pasta.


In a deep pan heat oil or butter.
Add tomato paste and water, leave to cook.
Add salt, pepper and hot pepper.
Serve on koshari as required.



Sprinkle it

Sprinkle it on the top before serving to add some tanginess, according to taste.

Crunchy rice

The amount of water seems to be off... The rice did not seem to cook, is it suppose to be crunchy?
It is for a school project. What did we do wrong?

Not crunchy

No, it is not supposed to be crunchy. Just like normal rice should be.

Crumchy rice

you are right. Water quantity is not adequate. for each cup of rice,add 1 1/4 of water.,

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