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Easy Egyptian Koshari Recipe with Kids

This delicious, carb-heavy Egyptian street food is perfect for making a global dinner with kids!
Prep Time 30 mins
Course Main Course
Cuisine Egyptian



  • 2 cups dry white rice, cooked according to package directions
  • 2 cups elbow macaroni, cooked according to package directions Mix with 1 T olive oil after cooking so it doesn't stick
  • 2 15-oz cans chickpeas, drained and rinsed
  • 2 cans brown lentils
  • 1/2 tsp coriander
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 contianer fried onions

Tomato Sauce

  • 1 Tbsp olive oil
  • 1 small onion, grated
  • 4 cloves garlic, minced
  • 1 tsp ground coriander
  • 1/2 tsp crushed red pepper flakes
  • 1 28-oz can tomato sauce
  • salt & pepper to taste
  • 1 Tbsp distilled white vinegar

Cumin Sauce

  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 Tbsp ground cumin
  • 1/4 cup water
  • 1/4 cup vinegar (I used red wine for more flavor, but white also works)
  • salt, to taste


Make Tomato Sauce

  • Heat oil in medium sized saucepan. Add in onion and cook until translucent, about 4-5 minutes. Add in garlic and cook until fragrant, about 1 minute.
  • Add in coriander and red pepper. Toast until fragrant, about 1 minute.
  • Stir in tomato sauce and a pinch of salt. Cook over medium heat until thickened, about 10-15 minutes. Stir in vinegar and keep warm.

Make Cumin Sauce

  • Heat oil in a small saucepan. Add garlic and cumin and toast until fragrant, about 30 seconds.
  • Add vinegar, water, and salt. Stir and heat before serving.

Assemble Koshari

  • Heat chickpeas and lentils.
  • Mix coriander, salt, and pepper into the lentils.
  • Assemble on a plate with different areas for rice, pasta, chickpeas, and lentils. Pour on tomato and cumin sauces or serve on the side. Top with fried onions.