Koshary, main dish from Egypt: what it is and how it is eaten

Koshary is a main dish from Egypt made by layering rice, macaroni, lentils, and vermicelli, then topping it with chickpeas, a spiced tomato sauce, and crispy fried onions. Eaten warm or hot, it is a common street food and national staple, enjoyed at home, in restaurants, and at roadside stalls.

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Egypt's national dish and popular street food
Made from rice, macaroni, lentils, and fried onions
Topped with chickpeas and a garlicky tomato sauce
Vegan when made with vegetable oil
Recognized by UNESCO as intangible cultural heritage in 2025

What is Koshary?

Koshary is a layered dish combining rice, macaroni, lentils, and sometimes vermicelli, all cooked separately and then mixed together. It is topped with chickpeas, a spiced tomato sauce with garlic, and a generous handful of crispy fried onions. Garlic vinegar and hot sauce are often offered on the side. The dish is hearty and filling, with a mix of textures from the soft pasta and rice, the tender lentils, and the crunchy onions. Its flavors are tangy, savory, and aromatic, thanks to the sauce and seasonings.

Where does Koshary come from?

Koshary is deeply rooted in Egyptian daily life and is considered the country's national dish. While some legends link it to ancient Egyptian foods eaten after fasting, the first clear written mention comes from 1853, when Richard Burton described it as a breakfast in Suez. Originally sold from food carts, koshary became popular among workers and later appeared in restaurants. Its ingredients and style reflect influences from Mediterranean cuisine, but the Egyptian version is distinct, especially with its use of lemon sauce and fried onions. In 2025, UNESCO recognized koshary and its associated practices as intangible cultural heritage.

How is Koshary made?

To make koshary, rice, lentils, macaroni, and vermicelli are each cooked separately. The cooked grains and pasta are layered or mixed, then topped with chickpeas. A tomato sauce flavored with garlic and sometimes vinegar is poured over the top. The final touch is a layer of crispy fried onions. Garlic vinegar and hot sauce are usually served on the side for diners to add as they like. All frying is done with vegetable oil, keeping the dish free of animal products.

How and when is Koshary eaten?

Koshary is eaten warm or hot, often as a filling lunch or dinner. It is sold at street stalls, in specialized restaurants, and made at home. People may eat it alone or with friends and family, and it is a common choice for workers and at large gatherings. Garlic vinegar and hot sauce are offered so each person can adjust the flavor. In Alexandria, it is sometimes served with French fries and pickled tomatoes.

Kinds of Koshary

Alexandrian koshary stands out by using yellow lentils, rice cooked with curry and cumin, and fried eggs, along with pickled tomatoes instead of tomato sauce. In other countries, such as Yemen and Japan, koshary has been adapted with additions like grilled vegetables, different pasta shapes, or even chicken. Some Japanese versions include nontraditional toppings like basil chicken, sour cream, or avocado. Instant koshary, similar to instant noodles, has also appeared in Egypt.

What Koshary means

Koshary is a symbol of Egyptian daily life and is known as 'the food of the poor' for its affordability and nourishing qualities. It is a staple at mass events and is enjoyed by people from all walks of life. In 2025, UNESCO listed koshary and its associated practices as part of Egypt's intangible cultural heritage, highlighting its importance in the country's food culture. Some restaurants serve only koshary, showing its special place in Egyptian society.

Questions people ask about Koshary

What is koshary made of?

Koshary is made by layering rice, macaroni, lentils, and vermicelli, then topping them with chickpeas, a spiced tomato sauce with garlic, and crispy fried onions. Garlic vinegar and hot sauce are often served on the side.

Where does koshary come from?

Koshary comes from Egypt, where it is considered the national dish and a staple of everyday life. It is widely eaten across the country and has spread to other places like Yemen and Japan.

Is koshary vegan?

Yes, traditional koshary does not contain any animal products and is vegan, as long as vegetable oil is used for frying the onions and other ingredients.

How is koshary served?

Koshary is served warm or hot, often in a bowl or on a plate. It is topped with chickpeas, tomato sauce, and fried onions, with garlic vinegar and hot sauce offered on the side.

Are there different versions of koshary?

Yes, Alexandrian koshary uses yellow lentils, curry, cumin, fried eggs, and pickled tomatoes. Outside Egypt, versions may include grilled vegetables, chicken, or other toppings, and instant koshary is also available.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Koshary", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

Koshary