1 cup wide lentils

1 cup basmati rice

1 cup boiled pasta

1/2 cup boiled chickpeas

1/4 cup sunflower oil

2 onions julienned + 2 tablespoons flour

1/2 cup of vermicelli


Ingredients of the Tomato Sauce:

3 garlic cloves

3 large tomatoes pureed

1 teaspoon cumin

1 teaspoon coriander

1 bay leaf

Chili sauce (Optional)



Ingredients for the vinegar sauce:

2 cloves of garlic

1 cup water

1/2 teaspoon cumin

1 teaspoon vinegar

1 teaspoon lemon juice


chili sauce (Optional)



– Boil the lentils till it is well done and then strain it from water but keep the water aside so we use it to boil the rice.

– Cover the onions with flour and then fry in hot oil until it becomes crispy and golden in color.

– Using onion oil fry the vermicelli

– Use a little bit of onion oil and fry the rice, then use lentil water to boil the rice. We need 2 water cups so you can add more water if needed. We can also choose to boil the rice with vermicelli.

– To prepare the tomato sauce: Boil the ingredients together on low heat until it thickens.

– To prepare vinegar sauce: Boil the ingredients for two minutes and serve cold with the kushari.

– Arrange the ingredients and top with the tomato and vinegar sauces.


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