Gusto TV Koshari Recipe - Egypt's Ultimate Street Food Feast

Koshari Recipe (Egypt)

Koshari orchestrates rice, lentils, elbow macaroni, chickpeas, crispy shallots, and fiery tomato sauce into Egypt’s most democratic street food masterpiece — carb-heavy comfort that feeds Cairo’s millions daily. Neither stew nor salad, this layered phenomenon fuses Italian pasta, Indian lentils, Middle Eastern spice, and Egyptian thrift into joyful abundance. Featured on Global Street Eats with Chef Devan Rajkumar, this Egyptian street food recipe captures fluorescent-lit cart magic where vendors drown massive bowls in toppings, turning modest ingredients into communal feast.

The Inspiration

Cairo’s street carts glow under fluorescent lights, massive Koshari vats steaming as vendors layer components with practiced precision. Egypt’s national dish blends Italian macaroni, Indian lentils, and Middle Eastern spices into affordable abundance — street food that feeds millions daily.

Born from colonial influences and economic necessity, Koshari evolved as working-class sustenance: rice feeds, lentils nourish, pasta stretches, sauce excites, shallots crunch. Vendors compete through topping generosity and sauce heat, turning simple assembly into culinary theater.

Chef Devan Rajkumar captures this street cart ritual for Global Street Eats, honoring the layer-upon-layer construction that defines Koshari’s magic. His version balances spice aggression with textural harmony, recreating Cairo’s chaotic perfection in home kitchens.

Ingredients

For the Koshari:

¾ cup (180ml) basmati rice, rinsed well
¾ cup (180ml) brown lentils, rinsed well
1 cup (240ml) elbow macaroni
Salt to taste

For the Tomato Sauce:

1 ½ (360ml) cups tomato passata
8 cloves garlic, minced
1 tsp (4.9ml) ground cumin
1 tsp (4.9ml) ground coriander
1 tsp (4.9ml) crushed red pepper flakes
3 tbsp (44.4ml) white vinegar
2 tbsp (29.6ml) olive oil
Salt and black pepper to taste

For the Toppings:

5 large shallots, thinly sliced
1 (15 oz) can chickpeas, rinsed and drained thoroughly
1 cup (240ml) vegetable oil
Salt to taste

Method

Make the Toppings:

Add the oil and sliced shallots to a skillet and cook over medium heat, stirring regularly, until the shallots are dark golden brown and crispy, about 20 minutes. Transfer the shallots to a paper towel lined tray and season with salt.
Carefully add the chickpeas to the hot oil and cook, stirring occasionally, for 3 minutes. Transfer the chickpeas to another paper towel lined tray and season with salt.

Make the Tomato Sauce:

Heat the olive oil in a saucepan over medium heat. Add the garlic and cook, stirring, for about 1 minute, or until the garlic starts to become fragrant. Add the cumin, coriander, and red pepper flakes and cook for 30 seconds, stirring. Pour in the tomato passata and white vinegar and season with salt and pepper. Adjust the heat to low and simmer for about 10 minutes, until you have a nice thick tomato sauce.

Make the Koshari:

Add the brown lentils and 4 cups water to a large pot and bring to a boil over high heat. Continue cooking for 5 minutes, then stir in the rice. Adjust the heat to a lower simmer, cover, and cook for 15 minutes. Take the pot off the heat and let it sit, covered, for 5 minutes more. Season the rice and lentils with salt and fluff with a fork.
Cook the elbow macaroni according to the package instructions and drain.

Assemble the Koshari:

First, add the lentils and rice to a large platter. Top that with the elbow macaroni noodles, then pour over the tomato sauce. Top with the chickpeas and fried shallots. Serve warm.

Serving Suggestions

Koshari shines family-style — massive platters encourage communal mixing. Pair with cold hibiscus tea or tamarind drink to tame spice. Street-style: extra vinegar bottles tableside for acid customization.

Perfect Meatless Monday main, Ramadan iftar star, or post-workout carb bomb. Leftovers layer beautifully for lunch bowls. Scale toppings dramatically for parties — guests self-serve crunch levels.

Final Thoughts

This Koshari Recipe from Global Street Eats and Chef Devan Rajkumar captures Egyptian street food genius — rice, lentils, pasta, chickpeas, and crispy shallots layered with fiery tomato sauce. Cairo’s chaotic perfection translated to home kitchens.

Generous, affordable, endlessly mixable — Koshari embodies street food’s highest calling: maximum satisfaction through joyful assembly. From fluorescent-lit carts to your dinner table, Egypt’s national dish proves the world’s best food serves everyone equally.

Find more recipes from Global Street Eats here!