Egypt Rice, lentils and pasta
Koshari
Koshari brings several everyday ingredients together, with toppings and proportions that can vary.
Ask about Koshari
A plate of layered staples
Several textures in one dish
Experience Egypt describes koshari as a combination of rice, pasta, lentils and chickpeas, topped with tomato sauce and crispy fried onions.
Cooks and vendors may vary the proportions and sauces. This description is a useful outline, not a required checklist for every plate.
A dish with an official heritage file
In 2025 UNESCO inscribed Koshary — described as a daily-life dish of rice, pasta, black lentils and fried onions, finished with vinegar, garlic and hot sauce to taste — on its Representative List of intangible cultural heritage.
The listing emphasises who eats it: a filling, affordable plate served at home, in restaurants and from street carts, shared across ages and backgrounds. Regional variations exist inside that consistent base.
How it is commonly eaten
Experience Egypt suggests koshari for lunch, and UNESCO's record calls it a filling, budget-friendly meal prepared at home and served in restaurants and street carts, especially near schools and busy areas. Vinegar, garlic and hot sauce are added according to preference.
The record notes that the basic recipe stays consistent while regional variations exist; how any single plate is assembled is the vendor's own call.
Notice what is visible
The grains, legumes, pasta and onions can be visible clues, while a photo cannot identify every seasoning or sauce ingredient — and the dish's proportions are the vendor's own.
Check with the cook about the preparation if details matter for your meal.