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Rated as 4.51 out of 5 Stars

"Koshary is pretty much Egypt's staple street food. You can find anything from a 2-story koshary restaurant to a man with a cart on the side of the street. It has no meat, but even the biggest of carnivores don't miss it. Filling and healthy, come see Egypt's most famous dish! Instead of French-fried onions, I use my black pepper onion rings on here. I also caramelize about 4 large onions in butter and brown sugar for about 45 minutes and have both kinds of onion on there. It really makes it over the top, but a little too much to call it the real street food of Egypt, more like the home-style kind. I hope you enjoy!"
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1 h 20 m servings 498
Original recipe yields 8 servings


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  1. Combine the chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.
  2. Bring a pot of lightly salted water to a rolling boil. Cook the ditalani pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
  3. Combine the rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
  4. Meanwhile, combine the lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and cook at a boil until tender, about 30 minutes. Drain.
  5. Heat the olive oil in a saucepan over medium-high heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add the crushed tomatoes, season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
  6. Melt the butter in a pot over medium-high heat. Add the rice to the butter, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour the chicken stock over the rice; bring to a boil. Season the rice mixture with salt and pepper, reduce heat to low, cover the pot, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
  7. Mix the rice and lentils together on a large serving platter. Spread the cooked ditalani over the rice and lentil mixture. Serve with the marinated chickpeas, the tomato sauce, and the French-fried onions as condiments.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 498 calories; 10.4 84 17.6 4 797 Full nutrition

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Read all reviews 34
  1. 53 Ratings

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Most helpful positive review

yay my first recipe to be published!! using my personal recipe for black pepper onion rings (in my recipe box) and the carmelized onion rings (described in the intro) reall makes this delcious. ...

Most helpful critical review

In a word - YUCK! I would not feed this to my dog. Took about 3 bites and then dumped it. After reading all the positive reviews I had expectations that this would be really good - It wasn't....

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yay my first recipe to be published!! using my personal recipe for black pepper onion rings (in my recipe box) and the carmelized onion rings (described in the intro) reall makes this delcious. ...

A friend of mine went to Egypt a few years ago and still will not shut up about Koshari, so, I had to give this a try. I admit, I was a little skeptical. A tomato sauce over chickpeas, lentils...

I really enjoyed this, so did my son. My husband didn’t care for it but he really doesn’t like lentils. He did try it still, and he said he liked the top part – the pasta with the tomato & frie...

this dish is delicous. i left out the pasta but that was it. you def need the french fried onions for that added crunch. I sent this to a number of my friends already! :)

Amazing! I am known amongst my friends to ruin a bowl of cereal so i took a big leap attempting this. I got frustrated one or 2 times, but it ended up turning out wonderful!! everyone couldn't s...

I made this dish with a side of naan bread. It was wonderful! I did make some adjustments - omitted pasta, butter and fried onions, used red lentils instead of brown, increased vinegar to 1/2 ...

Great recipe with all the essentials. It takes a long time so what I do is cook the rice, garbanzos & lentils ahead of time. I freeze them together and then when I'm ready to make the red sauce ...

Absolutely amazing. I made plain brown rice in my rice cooker and stirred in some butter and Better than Bouillon when it was done. I also added a little Better than Bouillon to the tomato sau...