Variations of Koshary:

– Alexandrian koshary has significant variations in taste and form.

The cooking process includes yellow lentils and rice, also using curry and cumin in the rice, giving the koshary a uniform color. Egyptian rolled eggs are included, which are boiled and then fried in clarified butter or butter, and pickled tomatoes are used instead of tomato sauce, then served with French fries on the side.

– It is similar to kohsheri, a typical Indian and Pakistani dish, also made with lentils and rice.

– The mejadra, also known as mujaddara or mudardara, is a Lebanese dish made with lentils cooked together with wheat or rice accompanied by fried onions with olive oil.

– Recently, the custom of adding fried liver or meat of shāwarmā as an additional layer has been spreading.