Koshari

What it really is

Egyptian street food combining rice, lentils, pasta, chickpeas, tomato sauce, and crisp onions.

Koshari is assembled from cooked components and finished with tomato sauce and fried onion; garlic-vinegar sauce or chili sauce may be served alongside.

Koshari layers several cooked components into one filling Egyptian street-food dish: rice, lentils, pasta and chickpeas, finished with tomato sauce and crisp onions. Rice, lentils, and pasta form its base, and koshari is considered one of the country’s signature foods. Because the components are cooked separately before assembly, each retains its own texture: soft legumes and rice, pasta with bite, sauce for acidity, and onion for crunch. The dish is generally meat-free, though a restaurant should confirm its stock and cooking fats rather than assume.

Garlic-vinegar sauce or chilli sauce may be served alongside, letting diners adjust sharpness and heat. Those sauces are accompaniments and may vary between vendors. A clear menu lists all the grains and legumes rather than calling the dish simply “rice and lentils”; wheat pasta is an important part of the familiar combination. Koshari is a complete meal built from pantry staples, and its stacked presentation distinguishes it from a plain lentil pilaf or pasta dish. The tomato sauce and fried onion are part of the expected finish, but exact seasoning and proportions differ. Wheat is a likely allergen because of the pasta; check whether the restaurant uses shared fryers or stock that introduces other ingredients.

How it's served

• Serve freshly prepared at the temperature and consistency customary for the dish.
• State the main filling, protein, or accompaniment when a recipe varies.

How to write it on the menu

• Name the main ingredients and preparation used by the kitchen.
• Check the recipe and shared equipment before making allergen or dietary claims.