Egyptian Koshari Rice Print

Egyptian Koshari Rice

Serves 4 


2 tbsp oil
1 cup medium grain rice washed under running water until the water runs clear
1 cup brown lentils (cooked al dente)
1 cup small macaroni (cooked as per packet)
2 onion diced
1 garlic clove minced
1 tsp cumin
2 cups vegetable stock
1 tsp salt

Tomato sauce
2 tbsp olive oil
1 onion diced
2 clove garlic minced
2 tsp Bahrat spice mix
¼ tsp chilli flakes
1 tbsp red wine vinegar
400g tin of tomatoes
salt and pepper


  1. Fry the onions and garlic in a medium pot over a high heat browning the onions. stir in the rice and lentils and fry for a another minute. Pour over the stock that you are boiling and add the salt. cover tightly and place pot in the oven at 180°C for 15 minutes, the stock should be absorbed. Flake the rice with a fork and add the boiled macaroni.
  2. For the tomato sauce in a medium sauce pan heat the oil and cook the onions, garlic and salt until soft and translucent. Add the remaining spices, tomatoes and vinegar. Cook for about 20 minutes until sauce is a thick consistency.
  3. Top the rice with the spicy tomato sauce and serve.
  4. Crispy fried onions are a great addition.
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