Koshari (Lentilles, Riz et Pâtes à l'Égyptienne)
Le street-food national égyptien : riz et lentilles, petites pâtes et pois chiches, sauce tomate épicée, vinaigre à l'ail et oignons frits croustillants.
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Étapes
Fry the onions
In a large, wide frying pan, fry the sliced onions in the oil over medium heat, stirring often, for 20-30 minutes until deep golden and crisp. Lift onto kitchen paper and sprinkle with the salt; keep the flavoured oil in the pan for later.
- 4 onions
- 150ml oil
- 1/2 tsp salt
✅ C'est prêt quand : onions are deep golden and crisp
Cook the lentils
Simmer the lentils in a pot with the water, gently bubbling, for about 20 minutes until soft but still holding their shape. Drain and set aside.
- 200g brown lentils
- 1.5 litres water
✅ C'est prêt quand : lentils are soft but still hold their shape
Cook the rice
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Cook the pasta
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Make the tomato sauce
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Assemble
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Fry the onions
In a large, wide frying pan, fry the sliced onions in the oil over medium heat, stirring often, for 20-30 minutes until deep golden and crisp. Lift onto kitchen paper and sprinkle with the salt; keep the flavoured oil in the pan for later.
- 4 onions
- 150ml oil
- 1/2 tsp salt
✅ C'est prêt quand : onions are deep golden and crisp
Cook the lentils
Simmer the lentils in a pot with the water, gently bubbling, for about 20 minutes until soft but still holding their shape. Drain and set aside.
- 200g brown lentils
- 1.5 litres water
✅ C'est prêt quand : lentils are soft but still hold their shape
Cook the rice
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Cook the pasta
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Make the tomato sauce
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Assemble
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The Story Behind the Dish
Koshari is thought to have taken shape in 19th-century Egypt, when the country was a crossroads of trade and empire. Its name is often linked to the Indian rice-and-lentil dish khichdi, while the pasta and tomato sauce echo Italian influence — all brought together in a uniquely Egyptian way.
It became the everyday food of Cairo's workers: filling, cheap and entirely plant-based, which also made it ideal for the many Coptic Christian fasting days when animal products are avoided.
⭐ Why It's Famous
It's widely considered Egypt's national dish, served in huge portions at specialist koshari shops across the country.
💡 Fun Fact
In Cairo's koshari shops, servers assemble each bowl at lightning speed, tapping the metal bowl with a spoon to the rhythm of their work.
Cairo, Egypt
30.04°N, 31.24°E
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