Kushari (Egypt)
Welcome to Egypt’s national dish—a hearty, carb-packed feast that’s a street food favorite and a perfect choice for a satisfying side or a comforting vegetarian main. When I say carb-packed, I mean it—picture every type of carb you can imagine, layered together, drenched in a rich tomato sauce, and finished with crispy fried onions.
For an extra burst of flavour, feel free to toss in fresh herbs, additional vegetables, or even some minced meat. These additions will pair wonderfully with the savoury tomato sauce!
Thank you to King K and his mother for assisting with this recipe!
Ingredients
- 150g dry pasta, any shape
- 200g (1 cup) dry brown lentils
- 1 medium onion, chopped
- 1 teaspoon ground cumin
- 200g (1 cup) rice
- 3 tablespoons olive oil or ghee
- 1 can chickpeas
Sauce
- 1 small onion, grated
- 4 garlic cloves, minced
- 1 teaspoon ground coriander
- 400g chopped tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon crushed red pepper flakes, optional
- 1 tablespoon distilled white vinegar
- Crispy onions
- 3 large white onions, thinly sliced
- 1/3 cup flour
- oil for frying
- salt
Step 1: Crispy onions
Sprinkle the onion rings with salt, then coat them in flour, shaking off any excess. In a large skillet, heat the cooking oil over medium-high heat. Fry the onion rings, stirring frequently, until they become a caramelized brown. The onions should be crispy but not burned, which should take about 15-20 minutes.
Step 2: Lentils, Rice, Pasta
Cook the pasta in salted boiling water according to the package instructions. Drain and rinse the canned chickpeas, then mix them with the cooked pasta to keep warm. Rinse the rice in cold water until the water runs clear.
Step 3
Heat 3 tablespoons of oil in a heavy-bottomed saucepan. Add the chopped onions and cumin, cooking until the onions are browned. Add the lentils and cover with cold water (about 4 cups or 1 liter). Simmer for 15 minutes, or until the lentils are tender.
Step 4
Add the rinsed rice and cook for an additional 15 minutes, or until both the rice and lentils are fully cooked, and the water has evaporated. If the mixture appears too dry, add a few tablespoons of water as needed. Season with salt and pepper to taste.
Step 5: Tomato sauce
In a saucepan, heat 1 tablespoon of cooking oil. Add the grated onion and cook over medium-high heat until it turns a translucent gold, avoiding browning. Add the garlic and red pepper flakes, if using, and sauté briefly until fragrant, about 30-45 seconds.
Step 6
Stir in the tomato paste and cook for 6-7 minutes, until it darkens to a deep red and begins to brown. Add the chopped tomatoes and bring to a simmer, cooking until the sauce thickens, about 15 minutes. Stir in the distilled white vinegar, then reduce the heat to low. Cover and keep warm until ready to serve.
Step 7: Serving
Layer the lentils and rice on a large platter. Top with the pasta and chickpeas, then spoon over the tomato sauce. Finish by sprinkling with the crispy onions.
