Kushari

  • Difficulty: Medium
  • one hour and 20 minutes
  • 4 servings

This vegetarian, Egyptian dish happens to be one of the most popular street foods over there. And, usually, people ask for more. Separately cook the rice, lentils, and two types of pasta, then mix them in a bowl. Serve it with the delicious garlic and tomato sauce.

Ingredients Needed for Kushari


For the rice:

2 cups of water
salt
1 cup rice

For the lentils:

2 cups of water
salt
1 cup green lentils

For the pasta:

water
salt
7 ounces of macaroni
2 ounces of spaghetti

For the tomato sauce:

1 tablespoon vegetable oil
4 garlic cloves, crushed
salt
pepper
1 cup canned tomatoes
½ cup water
caramelized onions for garnishing
canned chickpeas for garnishing

How to Cook Kushari

  1. For the rice:

    Fill a medium-sized cooking pot with the water, add the rice, salt it and bring to a boil.

  2. Stir once, cover with the lid, and cook for 15 minutes.
  3. For the lentils:

    Fill a medium-sized cooking pot with the water, salt it and heat it.

  4. Add the lentils and boil for 18-20 minutes. Stir continuously while cooking.
  5. For the pasta:

    Fill a medium-sized pot halfway with water and salt it. Add the macaroni. Break the spaghetti in two and add them, too. Boil for 8-10 minutes.

  6. For the tomato sauce:

    Add the oil and garlic to a medium-sized pot over low heat. Season with salt and pepper, then cook and stir until tender.

  7. Add the canned tomatoes and water, stir once, then simmer for 10 minutes.
  8. Add the cooked rice, lentils, and pasta to a bigger bowl. Mix them all.
  9. Serve the Kushari topped with tomato sauce. Garnish it with caramelized onions and cooked chickpeas.

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