Koshari Bowl with Rice, Lentils, Chickpeas, and Pasta

Name: Koshari Bowl with Rice, Lentils, Chickpeas, and Pasta
Cuisine: Egyptian
Ingredients: 1 yellow onion, cut in half; 1 cup (192 g) dried lentils; 2½ cups (570 ml) stock or water; 3 tablespoons (45 ml) white vinegar; 1 teaspoon (15 ml) fresh lime juice; 5 large garlic cloves, minced; 1 tablespoon (15 ml) oil from the Crispy Fried Onions; 1 tablespoon (15 ml) oil from the Crispy Fried Onions; 2 cups (520 g) canned cherry tomatoes with liquid (or use whole tomatoes); 2 cups (520 g) canned cherry tomatoes with liquid (or use whole tomatoes); 1 tablespoon (16 g) tomato paste; 1 teaspoon 7 spice blend or allspice; 1 teaspoon 7 spice blend or allspice; 1 teaspoon pepper, to taste; 1 can (15 ounces, or 425 g) chickpeas, rinsed and drained; 1 cup (235 ml) water; ½ teaspoon ground cumin; ½ teaspoon salt; ¼ teaspoon chili flakes; 1 cup (140 g) cooked small pasta, such as elbow (or any shape); 1 cup (140 g) cooked small pasta, such as elbow (or any shape); Fresh parsley leaves; Pickled beets and turnips; Pickled beets and turnips

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

Koshari is the soul of Egyptian street food—bold, hearty, and irresistibly textured. Layers of rice, lentils, chickpeas, and pasta form the base, all brought together by a tangy tomato sauce spiced with coriander and garlic. A splash of spicy vinegar sauce adds punch, while a generous crown of fried onions adds sweetness and crunch. Every bite is a mix of warmth, spice, and comfort. This is Egypt’s most beloved dish in bowl form.

Ingredients

Africa
Egypt
Fish course
Pescatarian
Mediterranean

Ingredients

Method