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Egyptian Koshary



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Koshary Sauce

  • 8 garlic, cloves
  • 30 g olive oil
  • 500 g fresh tomatoes, halved
  • 800 g Tinned tomatoes, diced, (2 tins)
  • 4 teaspoons tomato paste
  • 2 tablespoons sugar
  • 2 tablespoons Veg Stock Paste
  • salt, to taste

Dakka Sauce

  • 500 g water
  • 1 teaspoon Ground Coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Ground Chilli
  • 5 garlic, cloves, crushed
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar

Liquid Red Chilli

  • 250 g olive oil
  • 500 g Red Chillies, fresh, halved
  • 1 lemon, juice only

For The Base

  • 400 g tinned chickpeas, drained
  • 400 g Tinned lentils, drained
  • 400 g rice, short or medium grain
  • 200 g Rice Vermicelli
  • 250 g Dried Macaroni Pasta
  • 1 tablespoon ground cumin
  • Fried Shallots/Onions, for garnish

Recipe's preparation

    Koshary Sauce
  1. 1) Add garlic and oil to TM bowl and chop 5sec/speed 5. 

    2) Sautée garlic for 4mins/120/spped 1.5. 

    3) Add fresh tomatoes and chop 5sec/speed 5. 

    4) Add remaining ingredients and cook 20mins/110/ speed 1. Set aside. 

  2. Dakka Sauce
  3. 1) Add water and spices to TM bowl and bring to boil 12mins/Varoma/speed 1.

    2) Add remaining ingredients to spiced water and set dakka sauce aside to cool until needed. 

  4. Liquid Red Chilli
  5. 1) Add all ingredients to TM bowl and cook 15mins/110/speed 4. 

    2) Purée gradually 30sec/speed 4-9. Set aside. 


  6. For The Base
  7. 1) Grab a huge bowl/pot and add drained chickpeas,lentils and ground cumin. 

    2) Cook your rice as per EDC/BCB instructions for boiled rice and add rice to your big bowl/pot.

    3) Cook your macaroni pasta as per EDC/BCB instructions for boiled pasta and when cooked add to your big bowl/pot. 

    4) Fry your vermicelli noodles with a little oil in a pan or air fryer until it's golden. Break them up to make this a little easier. Add to your big bowl/pot. 

    5) Now you have all your base ingredients together just assemble by adding your koshary sauce and mix mix mix. When you serve individual portions drizzle over some dakka sauce, liquid red chilli and scatter on some fried shallots/onions. 



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This recipe has been adapted from the cookbook Cairo Kitchen by Suzanne Zeidy. 

Koshary is an Egyptian street food that we experienced and fell in love with on our travels in Cairo. It doesn't look great in the photo but is so worth the effort and the ultimate comfort food. 

This is such an epic dish with so many elements it took me a while to think how I could short cut some things hence using tinned lentils and chickpeas. Traditionally dried ones would be soaked and cooked. You can also fry your own onion for garnish but I use dried shallots to make it easier. 

This dish will make heaps to feed a crowd or be prepared for leftovers. The dakka sauce will add moisture and flavour so don't be shy with it but add it at the time of serving. On the other hand the liquid red chili goes a long way so you could probably half the amounts I've stated. 

Hope you love it. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I love this. So many different carbs and they're...

    Submitted by madgec on 10. January 2018 - 11:59.

    I love this. So many different carbs and they're all so delicious together. I never would have thought it would be this nice but it was.

    Thank you for a wonderful recipe!

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  • Just wow. ...

    Submitted by monyriv on 24. March 2017 - 19:31.

    Just wow.
    If the sauce cooking at the start isnt enough to wow you the rest of the dish sure will. The smell is amazing!
    I had no tomato paste and forgot to add the lentils but this dish did not disappoint. This recipe makes a really huge dish with enough leftovers to freeze for later.
    Highly recommended and I have shared this recipe on my instagram, @simonethehealthyvegan
    Thank you for such a delicious recipe!

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  • thank you

    Submitted by iulisimo on 10. January 2017 - 05:39.

    thank you

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  • OMG Love this dish! Will be a

    Submitted by alisouthey on 15. October 2016 - 20:34.

    OMG Love this dish! Will be a regular for sure!! Thank you so much for sharing. Just travelling down the road of healthy, tasty eating (without meat) and love this  Party

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  • This definitely reminded us

    Submitted by AntheaS on 15. August 2016 - 10:24.

    This definitely reminded us of wandering around Cairo, its just like the food we ate in Egypt! Thanks for sharing this recipe, ill be making it again  tmrc_emoticons.)


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  • This dish certainly is epic.

    Submitted by Stella and Sam on 13. July 2016 - 08:59.

    This dish certainly is epic.  I makes a lot so you could definitely half the ingredients (i did a little over half)  The liquid chilli sauce is so hot that you really do need to do a drizzle at a time because too much will overpower the wonderful flavours of the dish.  We served it last night as we have a friend over for a regular Tuesday night meal.  My husband and friend both went back for seconds and i filled 3 containers of leftovers! Love the freshness of the flavors and it doesn't leave an after taste in your mouth.  Very time consuming but so worth it.  Definitely a keeper. Thanks so much for sharing Mrs Thermovixen. 

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