The Best Koshari Recipe (75 Mins): Crispy Onions & Daqqa

Nov 14, 2025 Arabic Recipes

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• • Prep Time
  • 15 mins
• • Cook Time
  • 1 hr
• • Total Time
  • 1 hr 15 mins
• • Servings
  • 6 people
• • Skill Level
  • Intermediate
• • Cuisine Type
  • Egyptian

Approximate Nutritional Information (Per Serving)

Calories: 450 kcal

Protein: 18 g

Fat: 9 g

Carbohydrates: 90 g

Egyptian Koshari: The Most Famous Popular Dish

Dish Description: Koshari is the most famous popular dish in Egypt and one of the symbols of Egyptian cuisine. It consists of a harmonious mix of rice, pasta, lentils, and chickpeas (balila), topped with a spicy garlic and tomato sauce, and garnished with crispy fried onions. It is a complete, nutritious, and beloved meal by all.

Ingredients (Serves 6)

Base Layer (Rice, Lentils, and Pasta Mix)

• Egyptian Rice (washed and drained): 2 cups
• Brown Lentils (split lentils): 1 cup
• Small Pasta (vermicelli, or short penne pasta): 1½ cups
• Chickpeas (Balila) pre-cooked and prepared: 1 cup
• Finely Chopped Onion: 1 medium bulb (for cooking the rice)
• Vegetable Oil (preferably using the fried onion oil): 3 tablespoons
• Salt: 1½ teaspoons (distributed among the ingredients)

Fried Onions (for Garnish)

• Onions: 2-3 large bulbs, thinly sliced
• Vegetable Oil for frying: 2 cups (approx.)

Tomato Sauce

• Fresh Tomatoes chopped or Tomato Sauce: 3 cups
• Finely Chopped Onion: ½ bulb
• Garlic: 4 crushed cloves
• White Vinegar: 2 tablespoons
• Tomato Paste: 1 tablespoon
• Vegetable Oil (preferably fried onion oil): 1 tablespoon
• Salt, Black Pepper, Cumin, and Chili Powder to taste.

Garlic Sauce (Daqqa) - Essential

• Garlic: 3-4 crushed cloves
• White Vinegar: 3 tablespoons
• Water: 2 tablespoons
• Salt: ¼ teaspoon

Chili Oil (Koshari Shutta)

• Vegetable Oil (used for frying onions): 4 tablespoons
• Chili Powder (ground hot pepper): 2 tablespoons (or to taste)
• Tomato Sauce (from the main sauce): 2 tablespoons

Preparation Method Step-by-Step

Phase 1: Preparing the Crispy and Cooked Components

First: Frying the Crispy Onions

1. In a deep pan, heat a generous amount of oil.
2. Fry the onion slices over medium-high heat, stirring occasionally until they turn golden and crispy.
3. Remove them with a slotted spoon and place them on paper towels to absorb the oil. Save the frying oil to use in the following steps.

Second: Boiling Lentils and Chickpeas

1. In a medium pot, boil the lentils in 4 cups of water with ½ teaspoon of salt for 20-25 minutes until tender but still firm. Drain the water and set the boiled lentils aside.
2. For the chickpeas, ensure they are well-cooked and ready to use.

Third: Boiling the Pasta

1. In a separate pot, boil the pasta in salted water according to the package instructions until al dente.
2. Drain the water and mix the pasta with 1 teaspoon of oil to prevent sticking.

Phase 2: Cooking the Rice with Lentils

1. In the same pot, heat 2 tablespoons of the fried onion oil (to intensify the flavor) and sauté the chopped onion until softened.
2. Add the boiled lentils and stir for one minute.
3. Add the rice (washed) and stir it with the lentils.
4. Add 3 cups of hot water and 1 teaspoon of salt.
5. Bring to a boil, then reduce the heat and cook covered for 20 minutes until the rice is done and has absorbed the water.

Phase 3: Preparing the Essential Sauces

First: Tomato Sauce

1. In a pan, heat 1 tablespoon of the fried onion oil and sauté the ½ bulb of chopped onion until softened.
2. Add the garlic and tomato paste and stir for one minute.
3. Add the chopped tomatoes or sauce, salt, and pepper.
4. Let the sauce simmer over low heat for 10-15 minutes until it thickens.
5. In the final minutes, add the vinegar, cumin, and chili powder.

Second: Garlic Sauce (Daqqa)

1. Simply whisk all the Daqqa ingredients together (crushed garlic, vinegar, water, and salt) until the salt dissolves.

Third: Chili Oil (Shutta)

1. In a small pan, heat 4 tablespoons of the fried onion oil.
2. Add the chili powder and stir for 30 seconds over very low heat.
3. Add 2 tablespoons of the main tomato sauce (previously cooked).
4. Let it boil for only one minute.

Phase 4: Assembly and Serving

1. On the serving platter, spread the rice and lentil mixture as the first layer.
2. Distribute the boiled pasta over it as the second layer.
3. Add the boiled chickpeas.
4. Pour the hot tomato sauce generously over the pasta.
5. Garnish the dish with crispy fried onions.
6. Serve the Koshari hot with the garlic sauce (Daqqa) and extra chili oil (in a separate dish) as desired.

Important Tips for a Perfect Result

1. The Flavor Secret: Use the crispy fried onion oil when cooking the rice and tomato sauce; it is the secret to the authentic Koshari flavor.
2. Onion Crispness: Do not let the onions burn during frying; a light golden color is desired to maintain their crunch.
3. Lentil Cooking: Do not overcook the lentils so they retain their shape and don't turn mushy.
4. Serving: Koshari is always served with chili oil (Shutta), garlic sauce (Daqqa), and extra vinegar on the table.