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Egyptian koshari The original tatse

Cooking Time: 30 minutes


  • 100 g Pennettine Rigati
  • 100 g Spaghetti
  • 7 Clove Garlic
  • 4 tbsp Olive Oil
  • 4 tbsp Vinegar
  • 200 g Tomato Sauce
  • To Taste Salt and Pepper
  • 100 g Rice
  • 1 Pack Garlic Paste
  • Cumin hot sauce
  • Dried Coriander
  • Vinegar
  • 100 g Black lentils (boiled)
  • 1 Onion (sliced)


  • 1.
    Boil the pasta in a pot with 2 tablespoons olive oil and a pinch of salt. Cover the onion with white flour and Saute the onions for a crisp taste. Leave the oil on the side
  • 2.
    Add 2 tablespoons of the oil to a pot then add the rice with salt and leave until fully cooked
  • 3.
    When boiling the pasta add 2 tablespoons of the oil (use the same oil you used for frying the onions)
  • 4.
    To prepare the sauce: Add a tablesppon of the onion's oil, minced garlic, 2 tablespoons of the vinegar, hot sauce, tomato sauce, a cup of water, salt. Take half of the mixture and add hot sauce and water (leave the other half). This will be used for the sauce
  • 5.
    Use the other half of the mixture, on a skillet saute the garlic , add vinegar, water, hot sauce, salt, cumin, coriander.
  • 6.
    When serving the koshari; add a layer of pennettine rigati and spaghetti then a layer of rice, atop that with lentils then onion. Serve both sauces on the side

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