A guide to Egyptian koshari
What goes into a classic plate of koshari, how it is traditionally served, and how to enjoy it.
Koshari is often called Egypt's national dish, and it is easy to see why: it is filling, affordable and full of contrast. A good plate layers several simple ingredients that each bring their own texture and flavour.
What goes into koshari: rice, brown lentils and short macaroni form the base, topped with chickpeas, a tomato sauce and crispy fried onions. It is usually served with two extras on the side: a sharp garlic-and-vinegar sauce and a spicy chilli sauce, so every diner can adjust the plate to taste.
How to enjoy it: mix the layers well before the first bite so the sauce coats everything, then add the vinegar sauce a little at a time and the chilli sauce last. A squeeze of lemon or extra fried onions are common finishing touches.
Koshari is made without meat, which is why it is a popular choice for people who prefer meat-free meals. If you have a food allergy or a special diet, tell us before ordering so we can advise you on the dishes that suit you.
