READY IN: 1hr 5mins
Recipe by Charishma_Ramchanda

Although this is a classic oil dish in Coptic cooking, this also makes a great family dinner. You can spice it up with some crushed chilli flakes and top it with Parmesan cheese if you desire. I found this recipe in "The Weekend", the local mag. that comes with the 'Khaleej Times', every Friday. Its a great mag that carries fabulous recipes every week. Hope you enjoy this one.

Top Review by callmekrysia

I haven't tried this recipe but from the ingredient list, it looks exactly like the koushari we enjoyed when we lived in Egypt. I might add some ground cuminn and the place we got our koushari 'fix' from had a lemon sauce that I have not seen in any koushari recipe to date but it really added a good flavour. And it was also served with a very hot sauce on the side.

Ingredients Nutrition


  1. Fry onions in olive oil till golden brown.
  2. Add garlic, just to toast.
  3. Add tomato puree.
  4. Mix well.
  5. Keep aside.
  6. Cook lentils in 2 cups water for about 30 minutes.
  7. Cook rice in 2 cups water for 15 minutes.
  8. Cook macaroni in plenty of boiling salted water for 6-7 minutes.
  9. Mix well.
  10. Add chickpeas and stir.
  11. Add tomato onion mixture and mix thoroughly.
  12. Season with salt and pepper and serve.

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