3 Easy Egyptian Budget Lunch Recipes You’ll Love

In Egypt, a fascinating pattern emerges in how people approach their monthly food budget. At the beginning of the month, right after payday arrives, Egyptian families indulge in premium ingredients like beef and chicken alongside elaborate rice and pasta dishes. Come mid-month, spending becomes more measured as everyone aims to stretch their budget until the next payment arrives. By month’s end, home-cooked Egyptian budget lunch recipes reign supreme, with street food being the only exception for eating out.

The brilliant thing about Egyptian cuisine is how beautifully it supports this natural rhythm. Traditional Egyptian budget lunch recipes offer incredibly delicious, nutritious meals that require just a handful of affordable ingredients. These authentic dishes prove you don’t need expensive meat to create satisfying, flavourful lunches that the whole family will love.

In this guide, we’re sharing three traditional Egyptian budget lunch recipes: lentil soup, yellow koshary, and besara, all of which cost under £2 per serving. Each is a genuine staple of Egyptian home cooking, a dish that has fed Egyptian families for generations, whilst keeping costs remarkably low.

Why Egyptian Cuisine is Perfect for Budget Lunch Cooking

Egyptian cooking has mastered the art of transforming simple, inexpensive ingredients into extraordinary meals. Centuries of culinary wisdom have created Egyptian budget lunch recipes that rely on pantry staples like lentils, rice, and beans. These ingredients are not only affordable but also packed with protein, fibre, and essential nutrients.

These budget-friendly lunch recipes prove that eating well on a tight budget doesn’t mean sacrificing flavour or nutrition. Each dish showcases how traditional Egyptian cooking uses aromatic spices, fresh herbs, and clever cooking techniques to create meals that rival any expensive restaurant dish. Whether you’re cooking for one or feeding a family, these Egyptian budget lunch recipes will help you eat delicious, wholesome food whilst keeping your grocery bills low.

1. Egyptian Lentil Soup (Shorbet Ads)

This warming lentil soup is Egypt’s most beloved winter comfort food and one of the most popular budget lunch recipes in Egypt. The moment cold weather arrives, Egyptian kitchens fill with the aroma of this nourishing soup that combines yellow lentils with vegetables and aromatic spices. Shorbet ads are served in virtually every Egyptian home during the colder months, often accompanied by crispy toasted bread and tangy pickled onions, for an authentic experience that costs mere pennies per bowl.

Prep Time: 15 minutes | Cook Time: 35 minutes | Servings: 6 | Cost per serving: Approximately £1.20

Ingredients for Lentil Soup

• 1 cup yellow lentils (split red lentils)
• 1 medium onion, minced
• 1 large garlic clove, minced
• 1 large potato, cubed
• 2 medium carrots, cubed
• 2 medium tomatoes, peeled and chopped
• 6½ cups hot water
• 1 chicken or vegetable stock cube
• 2 tablespoons olive oil
• ½ teaspoon turmeric
• 1 teaspoon cumin
• ½ teaspoon ground black pepper
• 1 tablespoon salt
• 1 tablespoon lime or lemon juice
• 1 tablespoon ghee or butter
• ¼ cup vermicelli pasta (sha’riyya)

For serving:

• Pitta bread or Egyptian flatbread
• Extra olive oil
• Lemon wedges
• Crispy fried bread (optional)

How to Make Egyptian Lentil Soup

Place a large cooking pot over medium-high heat and add the olive oil, minced onion, and garlic. Sauté for approximately 2 minutes, until they begin to change colour and release their aroma. Add the carrot and potato cubes, stirring well for one minute to coat them in the fragrant oil.

Pour in a quarter cup of water and stir through the vegetables. Lower the heat and simmer for five minutes. This allows the vegetables to partially cook before adding the remaining ingredients.

Add the chopped tomatoes, stir them through, and simmer for an additional 2 minutes. Meanwhile, rinse the yellow lentils in a large bowl, washing three or four times until the water runs clear. Drain thoroughly and add to the vegetables.

Combine the lentils with the vegetables, then season with salt, black pepper, cumin, turmeric, and the stock cube. Stir everything together, then add six cups of hot water. Cover with the lid, increase the heat to medium-high, and cook for about 25-30 minutes until the potatoes and carrots are completely tender and the lentils have broken down.

Use a hand blender to purée the vegetables and lentils into a smooth, velvety soup. Alternatively, allow the soup to cool slightly, then blend it in a food processor. Egyptian lentil soup should be silky smooth with a vibrant golden-orange colour.

Adding the Traditional Toasted Vermicelli

This step is what makes Egyptian lentil soup special and gives it an authentic flavour. In a small frying pan, melt one tablespoon of ghee or butter over medium heat. Add the vermicelli pasta, breaking it into small pieces if needed. Stir constantly for 2-3 minutes until the pasta turns deep golden brown and releases a nutty aroma. Be careful not to burn it.

Add one cup of the prepared lentil soup to the toasted vermicelli and stir until well combined. The pasta will absorb the soup and soften. Pour this mixture back into the main soup pot and stir thoroughly. Let it simmer for another 2-3 minutes, allowing the flavours to meld together.

Serving Your Egyptian Lentil Soup

Ladle the hot soup into bowls and drizzle with olive oil and fresh lemon juice. The citrus brightness cuts through the richness beautifully. Serve alongside warm pitta bread or Egyptian flatbread.

For an extra-special touch, many Egyptians fry cubes of bread in butter until golden and crispy, then float them on top of the soup or serve them on the side. The crispy bread soaks up the flavourful soup and adds wonderful texture.

Pickled Onions (Traditional Accompaniment):

Cut one large onion into wedges and separate the layers into a bowl. Add one tablespoon of salt and massage the onions for one minute. This crucial step reduces their sharp, pungent flavour.

Rinse the onions thoroughly with cold water. Combine ¼ cup of white vinegar and 1 tablespoon of lemon juice with the onions. Sprinkle with salt, cumin, and black pepper. Stir well and let the mixture marinate for 10 minutes. These tangy pickled onions are the perfect accompaniment to cut through the richness of the soup.

Nutrition (per serving): Approximately 245 calories, 11g protein, 40g carbohydrates, 8g fibre

2. Yellow Koshary (Alexandrian Style)

Whilst traditional koshary is Egypt’s famous national street food, yellow koshary is the home-cooked cousin that rarely appears in restaurants. This authentic Alexandrian dish is one of the most treasured Egyptian budget lunch recipes that families turn to when budgets are tight, particularly at the end of the month. Made with yellow lentils, rice, and golden fried eggs, it’s completely different from regular koshary but shares the same spirit of transforming simple ingredients into something deeply satisfying and delicious.

Prep Time: 15 minutes (plus 30 minutes rice soaking) | Cook Time: 30 minutes | Servings: 6-8 | Cost per serving: Approximately £1.50

Ingredients for Yellow Koshary

For the rice and lentils:

• 2 cups Egyptian or basmati rice
• 1 cup yellow lentils (split red lentils)
• 1 small onion, finely minced
• 3 cups hot water
• ½ tablespoon salt
• ½ teaspoon cumin
• 1 tablespoon vegetable oil

For the fried eggs:

• 10 eggs, hard-boiled and peeled
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• ½ teaspoon ground black pepper
• ½ teaspoon salt

For the crispy onion topping:

• 2 large onions, thinly sliced
• Vegetable oil for deep frying (enough to fill the pan halfway)

For the pickled onions:

• 1 large onion, cut into wedges
• ¼ cup white vinegar
• 1 tablespoon lime or lemon juice
• 1 tablespoon salt
• ½ teaspoon cumin
• Pinch of ground black pepper

Step-by-Step Instructions for Yellow Koshary

Preparing the rice and lentils:

Begin by thoroughly washing the rice under cold running water until the water runs clear. Place in a bowl, cover with water, and soak for at least 30 minutes. This helps the rice cook evenly and prevents it from becoming mushy. Drain well before using.

In a medium cooking pot, heat one tablespoon of oil over medium heat. Add the finely minced onion and sauté for 2-3 minutes, stirring frequently, until the onion just begins to soften and turn translucent but hasn’t taken on any colour.

Add the drained rice to the pot and stir continuously for about two minutes. The rice grains should become glossy and well-coated in the fragrant oil. This step helps each grain cook separately and absorb flavour.

Pour three cups of hot water into the pot. Add half a tablespoon of salt and half a teaspoon of cumin. Stir well and bring to a rolling boil over high heat.

Meanwhile, rinse the yellow lentils in a separate bowl, washing them three or four times until the water runs completely clear. Drain thoroughly.

Once the rice mixture is boiling, add the cleaned lentils and stir well to distribute them evenly throughout the rice. The mixture will bubble vigorously. This is normal. Stir once more, then reduce the heat to the lowest setting.

Cover the pot tightly with a lid and cook for 15-20 minutes without lifting the lid. The rice and lentils should absorb all the water and cook through completely. After 15 minutes, check if the rice is tender and the water has been absorbed. If necessary, cook for an additional 5 minutes.

Once cooked, remove the dish from the heat and let it rest, covered, for 5 minutes. Then fluff gently with a fork. The yellow lentils and white rice create a beautiful golden mixture.

Preparing the Golden Fried Eggs

This is what makes yellow koshary special: the eggs are fried while still in their shells after boiling, creating a unique golden exterior.

Place the hard-boiled, peeled eggs in a bowl and ensure they’re completely dry. Pat them with kitchen paper if needed. Wet eggs won’t brown properly.

In a large frying pan, combine two tablespoons of vegetable oil with two tablespoons of butter. Heat over medium heat until the butter melts completely and the mixture is hot but not smoking.

Carefully add the peeled eggs to the hot oil and butter mixture. Using a wooden spoon or spatula, gently roll the eggs around the pan continuously for 3-4 minutes, until they are cooked through. The eggs should develop an even, beautiful golden-brown colour all over. This technique is called “rolled eggs” in Egyptian cooking because they’re constantly rolling in the pan.

Once evenly golden, remove the eggs with a slotted spoon and place on a plate. Immediately season with salt and freshly ground black pepper whilst still hot. Set aside.

Making the Crispy Onion Topping

The crispy fried onions are essential to yellow koshary; they provide crucial textural contrast and a sweet, caramelised flavour.

Peel the onions and slice them as thinly as possible. Uniform thickness ensures even cooking. Separate the slices into individual rings.

Fill a deep frying pan or small pot with vegetable oil halfway. Heat over medium-high heat for several minutes. To test if it’s ready, drop in a small piece of onion; it should sizzle immediately and float to the surface.

Carefully add the sliced onions to the hot oil. Don’t overcrowd the pan; work in batches if necessary. Fry for 5-7 minutes, stirring frequently with a slotted spoon to ensure even colouring.

Watch carefully as the onions change from pale to golden to deep, amber-brown. Remove them just as they reach a deep golden colour; they’ll continue cooking slightly from residual heat and can burn quickly at this stage.

Use a slotted spoon to transfer the fried onions to a plate lined with kitchen paper to drain excess oil. They’ll crisp up further as they cool. Don’t worry if they seem soft when first removed; they become delightfully crunchy within a minute or two.

Assembling Your Yellow Koshary

Bring out a large serving platter. Traditionally, yellow koshary is served family-style on one large plate.

Spread the yellow rice and lentil mixture evenly across the platter, creating an even layer that covers most of the surface.

Arrange the golden fried eggs around the edges of the platter, creating an attractive border. Alternatively, scatter them throughout the rice for a more casual presentation.

Generously scatter the crispy fried onions over the entire dish. Don’t be shy, the onions should cover a good portion of the surface. Their crunch and sweetness are essential to the dish’s flavour profile.

Pickled Onion Wedges

No yellow koshary is complete without pickled onions on the side. The sharp, tangy flavour cuts through the richness of the rice and eggs perfectly.

Cut one large onion into quarters, then separate the layers into wedges. Place in a bowl and add one tablespoon of salt. Using your hands, massage and rub the salt into the onions for about one minute. This crucial step removes much of the onion’s harsh, raw bite.

Rinse the onions thoroughly under cold running water, along with the bowl. Drain well.

Add the onions back to the clean bowl. Pour over a quarter cup of white vinegar and one tablespoon of fresh lime or lemon juice. Sprinkle with additional salt, cumin, and a pinch of black pepper.

Stir everything together well, ensuring the onions are coated in the vinegar mixture. Let the bowl sit for at least 10 minutes before serving. This allows the flavours to develop and the onions to pickle slightly. They’ll turn pink and become pleasantly tangy.

Serving Yellow Koshary

Serve the yellow koshary hot, accompanied by pickled onion wedges in a small bowl on the side. Each person helps themselves to rice, eggs, and onions, customising their portion to taste.

Some Egyptians like to mash an egg into their portion of rice, mixing it all. Others prefer to eat the components separately. There’s no wrong way to eat yellow koshary; it’s comfort food, meant to be enjoyed however you prefer.

Warm pitta bread on the side is optional but welcomed for scooping up the rice and eggs.

Nutrition (per serving): Approximately 385 calories, 16g protein, 48g carbohydrates, 5g fibre

3. Besara (Traditional Egyptian Fava Bean Dip)

Besara is one of Egypt’s oldest dishes and a cornerstone of Egyptian budget lunch recipes, dating back to ancient times. This vibrant green purée made from split fava beans, fresh herbs, and warming spices was nearly forgotten as fast food culture took over Egyptian cities. Thankfully, a new generation is rediscovering this nutritious, budget-friendly dish that’s packed with flavour and costs pennies to make. Topped with crispy fried onions and toasted sesame seeds, besara is comfort food at its finest.

Prep Time: 15 minutes (plus 2 hours soaking) | Cook Time: 50 minutes | Servings: 6 | Cost per serving: Approximately £1.30

Ingredients for Besara

• 250g dried split fava beans (peeled broad beans)
• 1 large bunch fresh dill, finely chopped
• 1 large bunch fresh parsley, finely chopped
• 1 large bunch of fresh coriander, finely chopped
• 5 garlic cloves, whole
• 2 medium onions, sliced (divided use)
• 3 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground black pepper
• 1 teaspoon dried mint
• ½ teaspoon ground caraway (optional but traditional)
• Pinch of ground cardamom
• Pinch of ground cinnamon
• 1 tablespoon white sesame seeds
• Warm water as needed

Cooking Method for Besara

Essential preparation: Rinse the split fava beans thoroughly under cold water and soak them for at least two hours (or overnight) before cooking. This softens them and significantly reduces cooking time. Drain well before using.

Fill a large cooking pot with about 1.5 litres of water and bring to a boil over high heat. Add the soaked and drained fava beans, one sliced onion, and the whole garlic cloves. Return to a boil, then reduce the heat to medium-low. Skim off any foam that rises to the surface.

Cover and simmer gently for 40-50 minutes, stirring occasionally. The beans should be completely soft and falling apart when ready. You should be able to crush them between your fingers easily. If the water level drops too much during cooking, add more hot water to keep the beans covered.

Once the beans are tender, turn off the heat. Immediately stir in all the freshly chopped herbs: the dill, parsley, and coriander. Mix thoroughly so the herbs are evenly distributed throughout the hot beans. Cover the pot and let it sit for 5-10 minutes. This allows the herbs to wilt slightly and release their aromatic oils without losing their vibrant green colour.

Add all the spices: salt, cumin, ground coriander, black pepper, dried mint, caraway (if using), and pinches of cardamom and cinnamon. Stir everything together thoroughly.

Using a hand blender, purée the mixture until smooth and creamy. Traditional besara should have a thick, spreadable consistency similar to hummus. If it’s too thick, add warm water a little at a time whilst blending until you reach the desired consistency. If using a food processor, you may need to work in batches.

Return the blended besara to the pot and place it over low heat. Stir constantly for 5-10 minutes to allow the flavours to meld and the mixture to thicken further. The besara should hold its shape but still be spreadable.

Preparing the Traditional Topping

In a frying pan, heat three tablespoons of vegetable oil over medium heat. Add the remaining sliced onion and fry, stirring frequently, for 5-7 minutes until deep golden brown and crispy. The onions should be caramelised and crunchy. Remove half the fried onions with a slotted spoon and set aside on kitchen paper.

Stir the remaining half of the fried onions directly into the besara pot, mixing well. This adds depth of flavour throughout the dish. Turn off the heat.

In the same frying pan (no need to clean it, as the residual onion flavour enhances the sesame), add one tablespoon of oil if needed and toast the white sesame seeds for 1-2 minutes, stirring constantly, until they are golden and fragrant. Be careful as they burn quickly.

Mix the toasted sesame seeds with the reserved, crispy-fried onions.

Best Ways to Serve Besara

Transfer the hot besara to a shallow serving bowl or deep platter. Use the back of a spoon to create a smooth surface, then make decorative swirls. Drizzle with olive oil if desired.

Generously scatter the onion and sesame mixture over the top, creating an attractive garnish that provides essential textural contrast to the smooth, creamy besara.

Serve besara warm or at room temperature with plenty of Egyptian flatbread or pitta for scooping. Traditional accompaniments include:

• Sliced tomatoes sprinkled with cumin and salt
• Fresh spring onions
• Pickled turnips or other Middle Eastern pickles
• Sliced radishes
• Lemon wedges

Besara keeps well in the refrigerator for 3-4 days and actually tastes better the next day as the flavours develop. Reheat gently on the stovetop with a splash of water, stirring well. It also freezes excellently for up to three months.

Nutrition (per serving): Approximately 195 calories, 12g protein, 28g carbohydrates, 10g fibre

What Makes These Egyptian Budget Lunch Recipes Special?

These three authentic Egyptian budget lunch recipes represent centuries of culinary wisdom passed down through generations. Each recipe demonstrates how Egyptian cuisine transforms humble, affordable ingredients into meals that are genuinely satisfying and deeply nourishing.

Yellow koshary, in particular, represents the ingenuity of Egyptian home cooking. Unlike the famous street food koshary sold across Egypt, this Alexandrian version is a quieter treasure, a dish families make when money is tight but spirits need lifting. It proves that Egyptian budget lunch recipes don’t mean sacrificing satisfaction or flavour.

The reliance on lentils, rice, and beans provides excellent plant-based protein, fibre, iron, and B vitamins. These aren’t just cheap ingredients; they’re nutritional powerhouses that have sustained Mediterranean and Middle Eastern populations for millennia.

Tips for Making Perfect Egyptian Budget Lunch Recipes

Soak your pulses properly: When preparing Egyptian budget lunch recipes, always soak dried beans and lentils according to the directions. This significantly reduces cooking time, enhances digestibility, and helps achieve the desired texture. If you forget to soak overnight, a quick-soak method works: boil the beans for 2 minutes, remove from heat, cover, and let sit for an hour.

Perfect your crispy onions: The key to achieving restaurant-quality crispy onions in these Egyptian budget lunch recipes is to slice them uniformly thin and fry in sufficient oil at the right temperature (around 170-180°C). They should sizzle steadily but not violently. Remove them just before they reach your desired colour; they’ll continue darkening from residual heat.

Don’t skip on fresh herbs: The fresh dill, parsley, and coriander in besara are essential; they provide the vibrant green colour and fresh flavour that make the dish special. Dried herbs cannot substitute adequately here.

Toast your vermicelli properly: For authentic lentil soup, the vermicelli must be properly toasted until deep golden brown. This creates a nutty flavour that’s essential to the dish. Don’t rush this step or leave the pasta pale, it needs that caramelised colour.

Season generously: Egyptian home cooking is well-seasoned. Don’t be timid with the cumin, salt, and black pepper. Taste as you cook and adjust seasoning at the end, these Egyptian budget lunch recipes should be boldly flavoured.

Embrace olive oil: Authentic Egyptian budget lunch recipes are finished with a generous drizzle of good olive oil. It’s not just for flavour, it’s traditional and adds essential richness to these plant-based meals.

Use quality stock: For lentil soup, a good stock cube or homemade stock makes a noticeable difference in depth of flavour. Chicken or vegetable stock both work well.

Make the pickled onions ahead: The pickled onion wedges that accompany lentil soup and yellow koshary improve with time. Make them several hours ahead or even the day before for a deeper flavour.

The Cultural Significance of Egyptian Budget Lunch Recipes

Recipes, particularly special ones, are how they transcend social classes. These aren’t dishes people eat reluctantly when money is tight; they’re beloved comfort foods that Egyptian families crave regardless of their financial situation. Yellow koshary might be known as an “end-of-month” dish, but it’s one people genuinely look forward to, not merely tolerate.

This reflects deeper Egyptian cultural values around resourcefulness, family, and the importance of home cooking. During economic hardships throughout Egyptian history, these dishes have sustained families while maintaining dignity and flavour. They prove that eating well isn’t about expensive ingredients, it’s about knowledge, technique, and love.

The recent revival of interest in traditional Egyptian budget lunch recipes, such as besara and yellow koshary, driven by Egyptian food bloggers and social media, shows a younger generation reclaiming their culinary heritage. In an era of globalised fast food, these ancient recipes represent authenticity, sustainability, and connection to Egyptian identity.

These three traditional Egyptian budget lunch recipes, lentil soup, yellow koshary, and besara, prove that financial constraints don’t mean boring, repetitive meals. Egyptian cuisine has spent millennia perfecting the art of creating extraordinary flavour from simple, affordable ingredients. This wisdom is invaluable for anyone seeking Egyptian budget lunch recipes today, regardless of their location.

Whether you’re navigating end-of-month budgets, trying to reduce grocery costs, or simply want to discover genuinely delicious vegetarian meals, these authentic Egyptian budget lunch recipes deliver on every front. They’re nourishing, deeply satisfying, and genuinely delicious, the kind of budget cooking that never feels like a compromise.

Each dish tells a story of Egyptian resilience, creativity, and the fundamental belief that everyone deserves to eat well, regardless of their income. In a world where food costs continue rising, these ancient Egyptian budget lunch recipes feel more relevant than ever.

Try one recipe this week, and you’ll understand why Egyptian families have treasured these Egyptian budget lunch recipes for generations. Your wallet, your taste buds, and your body will thank you.

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