Egyptian Koshery (Kushari) Recipe


Koshery is a popular plant-based comfort food found at Egyptian street stalls, restaurants and homes. It contains layers of fluffy, saucy, spicy and crispy ingredients, which, when assembled creates a delectable bowl of deliciousness. This vegan delight can be enjoyed as a vegetarian main or side dish.

Recipe by: GOLD Restaurant
Serves: 8 (main)
Difficulty: Easy
Preparation: 30 minutes
Cooking: 30 minutes



T = tablespoon
t = teaspoon


  • 1 cup rice
  • 1 cup small dry brown lentils
  • ½ cup macaroni
  • 1 cup dry chickpeas
  • 2 large onions, sliced into thin round discs
  • 4 T olive oil
  • Salt and pepper to taste

Tomato gravy:

  • 1 onion, finely diced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 large fresh tomato, blanched and chopped
  • 1 can tinned tomato
  • 1 T tomato paste
  • 2 t garlic, finely minced
  • 2 t fresh ginger, finely minced
  • 1 t curry powder
  • 1 t ground coriander
  • 2 t salt
  • ¼ cup olive oil
  • 1 t ground black pepper



  1. Soak the lentils in water for 30 minutes. Drain and rinse and drain again.
  2. Bring lightly salted water to the boil and stir in the lentils.
  3. Cover and reduce heat to low. Allow to simmer until lentils are tender.
  4. Remove from the heat.


  1. Heat 1 T olive oil in a saucepan over a medium-high heat.
  2. Stir in rice and continue stirring until the rice is coated with oil.
  3. Add 1½ cups of water and salt and bring to the boil.
  4. Reduce to a low heat, cover and simmer until rice is cooked and the liquid has been absorbed.
  5. Remove from the heat.

Combine the rice and lentils and mix.


  1. Place dry chickpeas in a saucepan of lightly salted water and bring to the boil.
  2. Turn the heat to low and allow to simmer until tender.
  3. Remove from the heat and drain in a colander.


  1. In a separate saucepan boil lightly salted water, add the macaroni and cook uncovered, stirring occasionally until al dente (cooked but still firm to the bite).
  2. Remove from heat, drain well in a colander.

Onion topping:

  1. Place 3 T of the olive oil in a skillet on a medium heat.
  2. Add the sliced onion and fry until golden brown and crispy but not burnt.
  3. Remove from the heat and drain on paper towel.

Tomato Gravy:

  1. Pour ¼ cup olive oil into a thick-bottomed skillet, place on a medium heat, add the onions and cook, stirring regularly until transparent.
  2. Turn the heat to low and allow to cook gently.
  3. Add the green and red bell peppers, fresh and tinned tomato and tomato paste.
  4. Sprinkle coriander, salt, ground black pepper and curry powder. Mix together and cook gently for a couple of minutes.
  5. Turn up the heat to medium and cook for five minutes or until a thick sauce forms.
  6. Add the garlic and ginger and cook for a few more minutes.

To assemble:

  1. Scoop the lentil and rice mix into a large serving bowl.
  2. Sprinkle the chickpeas in a layer on top of the rice mix.
  3. Scoop the macaroni on top of the chickpeas.
  4. Spoon the gravy on top ensuring all the macaroni is covered.
  5. Lastly sprinkle with the crispy onion.

Tip: Once cooked ensure that the chickpeas, macaroni, lentils and rice are covered and kept warm by returning to the pots in which they were cooked or place in/on a warmer.

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