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Eat Like an Egyptian: Quick and Easy Koshary

Course Main Course
Cuisine Egyptian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6



  • 1 cup rice
  • 1 ½ cups water
  • 1 ½ teaspoons vegetable stock powder


  • ½ cup Lentils
  • 3 cups water
  • 1 teaspoon cumin
  • 1 teaspoon powdered garlic


  • 1 cup macaroni salad noodles
  • 3-4 cups water

Tomato Sauce

  • 2 large tomatoes
  • 3 cloves garlic
  • ½ large onion
  • 1-2 tablespoons olive oil
  • Dash of salt and pepper
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon cinnamon

Garlic Sauce

  • 3 cloves garlic
  • ½ cup olive oil
  • 1 teaspoon lemon juice
  • Dash of salt

Additional Toppings

  • 1 can chickpeas AKA garbanzo beans
  • Crispy fried onions amount to taste


  1. Preheat the oven to 350°.
  2. Start with the tomato sauce. Cut the tomatoes and onion into quarters and peel the garlic cloves.
  3. Place tomato, onion, and garlic in an 8x13” baking dish. Cover with olive oil and sprinkle with salt and pepper. Bake for 30-35 minutes, or until the edges of the onion begin to brown.
  4. While the tomato, onion, and garlic are in the oven, prepare the bases. Take out three pots (one for rice, lentils, and noodles).
  5. In one pot, mix 1 ½ teaspoons vegetable stock powder with 1 ½ cups water until powder is dissolved. Add 1 cup rice.
  6. Cook rice on medium heat until water begins to simmer, then turn to low for fifteen minutes.
  7. In a second pot, add 3 cups water and ½ cup rinsed lentils. Add 1 teaspoon garlic and 1 teaspoon cumin and mix.
  8. Cook lentils on medium heat until water begins to simmer, then turn to low for fifteen minutes.
  9. In a third pot, add 3-4 cups water and 1 cup macaroni noodles. Boil for 10 minutes.
  10. While the rice, lentils, and pasta are simmering, make the garlic sauce. Peel 3 garlic cloves and put them in a food processor with ½ cup olive oil, 1 teaspoon lemon juice, and a dash of salt. Blend until the mixture is smooth. Add salt, garlic, and lemon juice to taste.
  11. Pour the finished rice into the bottom of a large serving bowl.
  12. Drain macaroni noodles. Pour over rice.
  13. Drain extra liquid from lentils. Pour over noodles and rice.
  14. Rinse the chickpeas. Pour over the layered rice, noodles, and lentils.
  15. Remove the tomatoes, onion, and garlic from the oven and spoon into a large blender. Blend until smooth.
  16. Add 1 teaspoon cumin, 1 teaspoon pepper, 1 teaspoon paprika, and ½ teaspoon cinnamon. Blend.
  17. To prepare your plate, put the rice, noodle, lentil and chickpea mixture in a bowl and pour over as much tomato sauce and garlic sauce as you want. Add fried onions to the top and enjoy!