Kushari is Egyptian comfort food at its finest. With cumin scented lentils and rice topped with pasta, a spicy, garlicky, vinegary tomato sauce, and crispy fried onions, Kushari is a real carb fest – and it’s totally addictive!

Kushari (also spelled Kushary, Koshari, Koshary) is a popular street food in Egypt sold by vendors from their carts on street corners. I fell in love with Kushari – the national food of Egypt – on my first visit to Egypt. Each Kushari street cart is a theater of sight and sound. The Kushari street cart is lined with big metal containers filled with each of the ingredients. The Kushari man scoops each ingredient in turn onto a metal plate, clanging his metal spoon on the plate after each ingredient, making the well known sounds of the Kushari symphony in the five seconds it takes for him to skillfully assemble each dish.

Eaten for breakfast, lunch, or dinner in Egypt, Kushari is an inexpensive working class staple. It is a wonder that such humble ingredients can come together to make such a delicious, addictive dish. Even in Dubai, there are restaurants that specialize in and sell only Kushari.

An Egyptian friend taught me her recipe for Kushari – it rivals any I have eaten in Cairo or Dubai. She’s very proud of her recipe and it gets raves from anyone who eats it. She’s even considered opening up her own Kushari shop.

There are a couple of different steps to making Kushari. Each part is made separately then either layered in a serving dish or an individual bowl. When I serve Kushari for the family, I let each one make his own bowl. That way everyone can have the exact proportions they like.

First, about a pound of onions are sliced and fried in oil until they turn golden brown. They are spread out and drained on paper towels. Keep them spread out so they stay crispy. About a third of the onions will be crushed up and added to the rice when it cooks, the rest are sprinkled over the top of the Kushari, giving it a lovely crunch and delicious flavor. Keep the onion oil – you’ll use it in three other places in the Kushari (this is one of my secrets to the BEST Kushari :)).

Brown lentils are used in Kushari. You can find them in Middle Eastern groceries or sometimes in the ethnic section of big supermarkets. They’re sometimes called masoor daal. The lentils are simmered in water until they are almost soft, about 20 minutes, then drained. You don’t want to fully cook them at this point because they will be cooked further with the rice.

I use a medium grain rice for Kushari. My favorite is a Calrose because it’s slightly sticky and the grains don’t break easily. The rice is sautéed in some of the onion oil and cumin. Then the lentils are added along with the broth. Vegetarian broth can be used for vegetarian/vegan dish, or if you prefer you can use chicken broth. I like to use bouillon cubes because they make everything taste better 🙂 A handful of the fried onions are crushed and added to the rice and lentils, and they are cooked until done.

Macaroni or sometimes a mix of macaroni and broken spaghetti noodles goes on top of the rice and lentils. I use ditalini pasta tossed in some of the onion oil and salt. Stop here and taste this – it’s so good. I always make extra because my kids love this part.

The garlicky, tangy, spicy tomato sauce for the Kushari packs a punch of flavor. You can make it as hot/spicy as you like by adjusting the kind of pepper you use. I use a larger, medium spicy pepper. If you like it spicy, use a couple of jalapenos. Onion and green pepper are sautéed in some of the onion oil until they are soft. Then the garlic and tomato are added. I use a 17.64 (500g) box of Pomi strained Italian tomatoes – they’re very intense. I add a bouillon cube for extra flavor, salt, and a couple of tablespoons of white vinegar for tang.

Kushari is usually served with a garlic, cumin, and vinegar sauce. I incorporate those ingredients into the tomato sauce, but I will give the ingredients for the sauce in the notes if you’d like an extra flavor kick.

And finally, when you are ready to serve…..

Either layer the separate components in a big serving dish or in individual bowls. I let everyone layer their own bowl. First a layer of the rice and lentils goes in. Then the pasta, sauce, and finally the fried onions. Everyone has a different component that they add extra of – for me it’s the onions!

Many cooks and Kushari vendors add a layer of chick peas on top of the tomato sauce and under the onions. I prefer the Kushari without it so I don’t add them. If you would like them, just heat a 15 ounce can of chick peas (garbanzo beans), drain, and add to the Kushari on top of the tomato sauce.

Kushari - Egyptian Rice, Lentils, and Pasta With Spicy Tomato Sauce Print Ingredients For the onions: 1 lb onions (454g)

Vegetable oil for frying, I use canola or sunflower For the lentils and rice: 4 tablespoons onion oil

1 ½ cups medium grain rice, I use Calrose (11oz, 312g)

¾ cup brown lentils (5.8oz, 164g)

2 tablespoons ground cumin

2 teaspoons salt, or to taste

3 cups vegetable or chicken broth (or 3 cups water and 1 bouillon cube) (750ml) For the pasta: 1 lb box ditalini or macaroni (454g)

4 tablespoons onion oil

Salt to taste For the spicy tomato sauce: 2 tablespoons onion oil

1 onion, cut small

Green pepper – depending on how spicy you want it – 1 big mild pepper, or several jalapenos, cut small

5 cloves garlic, minced fine

17.64 oz box of Pomi strained tomatoes (or other good quality, strong tomato sauce) (500g)

4 tablespoons white vinegar

1 bouillon cube

Salt to taste Optional: 15 ounce can chick peas, warmed and drained (425g)

Garlic Vinegar Sauce, see notes Instructions For the fried onions and onion oil: Clean the onions, cut them in half, then slice in thin half-circles. In a medium pan, heat oil to 350 degrees F. You want just enough oil to cover the onions, about 3 cups. Cook onions in oil, stirring occasionally. Keep an eye on the edges around the pan, that will darken too quickly first. When they are golden brown, lift them out with a slotted spoon and spread on a layer of napkins. Keep them spread out so they can stay crispy. Keep the onion oil - you'll use it in three other places in the Kushari. For the lentils and rice: Simmer lentils in water until they are almost soft, about 20-25 minutes, then drain. You don't want to fully cook them at this point because they will be cooked further with the rice. In the same pan, heat 4 tablespoons onion oil. Sauté rice and cumin in oil about 30 seconds then add lentils, broth, salt, and 1 handful of the fried onions, smashed. Bring to a boil. After boiling, cover pan with lid, turn heat to low, and cook until rice is done, about 15 minutes. Turn off heat, let rest for 10 minutes, then fluff with fork. Keep covered until ready to use. Wrapped in a blanket, the rice will stay warm for several hours. For the pasta: Cook the ditalini in salted, boiling water until al dente. Drain. Toss with ¼ cup onion oil and salt to taste. Cover and keep warm until ready to use. Wrapped in a blanket, the pasta will stay warm for several hours. For the spicy tomato sauce: Sauté onion and green pepper in 2 tablespoons of the onion oil until they are soft. Add garlic, tomato, vinegar, bouillon cube, and salt to taste. Let simmer 10 minutes. Turn off heat. Keep warm until ready to use. To assemble and serve Kushari: Either layer the separate components in a big serving dish or in individual bowls. First a layer of the rice and lentils goes in. Then the pasta, sauce, and finally the fried onions. If you are using the optional chickpeas, add them on top of the sauce and before the onions. For the optional extra garlic vinegar sauce, see notes. Notes I have incorporated the ingredients for the sauce into the other components of the dish, but for an extra flavor kick you can make the vinegar sauce that can be added on top of the Kushari.



In a jar combine:



3 cloves garlic, minced

1-2 tablespoons minced green pepper

2 teaspoons ground cumin

3 tablespoons white vinegar

1 tablespoon lemon juice

4 tablespoons water

½ teaspoon salt



Shake well before drizzling on top of assembled dish of Kushari.



*Left-over onion oil can be stored in a glass jar and used in any recipe where you want to add a fried onion flavor. 3.5.3226

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