How to Prepare Koshari at Home Step by Step
Step-by-step guide to making authentic, flavorful Egyptian koshari with texture-rich layers and bold flavors.
Fry crispy onions
Cook lentils + rice separately
Prepare pasta & chickpeas
Make tomato sauce
Make vinegar-garlic dressing
Layer ingredients correctly
Serve hot with extra toppings
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Koshari is one of Egypt’s most iconic comfort foods—a hearty, flavorful, layered dish made from simple ingredients that turn into something magical when combined. It’s filling, affordable, and packed with textures: tender rice, firm pasta, crispy onions, spicy tomato sauce, and tangy vinegar dressing.
Making koshari at home may seem complicated at first, but once you organize the steps, it becomes surprisingly easy. Here’s a complete, step-by-step guide to preparing authentic Egyptian koshari in your own kitchen.
1. Prepare the Crispy Fried Onions
Crispy onions are the heart of koshari—they add texture, aroma, and deep flavor.
Why This Step Matters:
Golden fried onions provide the signature crunch and are used both inside the dish and as garnish.
How to Do It:
Slice 3 large onions into thin rings.
Toss them lightly in flour to help crisping.
Fry in hot oil until deep golden brown.
Remove and drain on paper towels.
Reserve some of the frying oil for the koshari sauce later.
Pro Tip:
Make extra—these disappear fast.
2. Cook the Rice and Lentils Separately
This is the base of koshari, and getting the texture right is essential.
Why This Step Matters:
Cooking them separately ensures even doneness and prevents mushiness.
How to Do It:
For the lentils:
1 cup brown lentils
– Rinse, then boil for 15–20 minutes until firm-tender.
Drain and set aside.
For the rice:
1½ cups Egyptian rice
– Sauté a spoon of onion oil with rice.
– Add 2 cups water + salt.
– Cook covered until fluffy.
Pro Tip:
Do NOT overcook the lentils—they need to hold their shape.
3. Prepare the Pasta and Chickpeas
Koshari includes elbow pasta, small macaroni, or vermicelli depending on preference.
Why This Step Matters:
Pasta adds bulk and balances the flavors of the rice and lentils.
How to Do It:
Boil 2 cups pasta with salted water until al dente.
Drain and toss with a spoon of onion oil.
Warm canned chickpeas or boil dried chickpeas until soft.
Pro Tip:
Do not over-boil pasta—mushy pasta ruins koshari texture.
4. Make the Spicy Tomato Sauce (Da’a Sauce)
This is what gives koshari its signature aroma.
Why This Step Matters:
The sauce ties all the layers together with tangy, spicy flavor.
How to Do It:
In a pot, heat 2–3 spoons of the onion frying oil.
Add 6 minced garlic cloves and sauté lightly.
Add 1 teaspoon cumin + coriander + chili.
Pour in tomato puree (about 2 cups).
Add salt, pepper, and splash of vinegar.
Simmer for 10–15 minutes until thick.
Pro Tip:
For extra heat, add fresh chili or chili powder.
5. Prepare the Vinegar-Garlic Dressing (Dakka)
This sharp dressing is poured on top to bring brightness and acidity.
Why This Step Matters:
It balances the heaviness of the starches and adds traditional koshari flavor.
How to Do It:
Heat 2 spoons of onion oil.
Add 4 minced garlic cloves.
Sauté until lightly golden.
Add ½ cup vinegar + ½ cup water.
Season with salt, pepper, cumin.
Pro Tip:
Add a pinch of red pepper flakes for authentic Egyptian taste.
6. Layer the Koshari Correctly
The magic of koshari is in the layers.
Why This Step Matters:
Layering creates the perfect balance in every bite.
How to Do It:
Start with rice at the bottom.
Add a layer of lentils.
Add pasta on top.
Sprinkle chickpeas.
Pour tomato sauce generously.
Add dakka dressing.
Top with crispy onions.
Pro Tip:
Do not mix before serving—let everyone mix their plate individually.
7. Serve Hot with Extra Sauce and Onions
Koshari is best served fresh and steaming.
Why This Step Matters:
Heat enhances flavor and keeps layers distinct.
How to Do It:
Offer extra tomato sauce, dakka, and crispy onions on the side so people can customize.
Pro Tip:
Prepare extra onion oil—it enhances everything.
Conclusion
Making koshari at home is easier than it looks. Once each component is prepped—the onions, rice, lentils, pasta, sauces—the final dish comes together beautifully. The layering, the texture contrast, and the bold flavors are what make koshari a timeless Egyptian classic.
With this step-by-step guide, you can recreate authentic restaurant-style koshari in your own kitchen any time.