Best Kushari Recipes

Kushari - Egyptian Rice Lentils and Tomatoes image

Provided by Coasty

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

500 g lentils, brown
2 cups rice
2 cups elbow macaroni
1 cup oil
2 garlic cloves, crushed
1 hot chili pepper, cleaned and chopped
4 tomatoes, ripe and chopped
1/2 cup water
2 tablespoons vinegar
1 teaspoon cumin, ground
1 teaspoon salt (to taste)
1 onion, cut in rings

Steps:

Pick over the lentils and wash well and drain. In a large pot add lentils and cover with cold water so the water is 3cm above the lentils. Bring to boil and reduce heat, cover and simmer for about 30 mins until tender. You make need to add more water through the cooking, stir occasionally.
Cook the rice in your preferred method (I use a rice cook so its easy). If you want cook the rice in stock or add a stock cube.
For the sauce heat 1/2 cup oil in large fry pan and saute the garlic and chilli for a few minuets Add the tomatoes, water and vinegr and bring to boil. Reduce heat and simmer until cooked down - about 20 minutes.
Bring a pot of salted water to the boil and cook the macaroni. Drain and set aside.
Heat the remaining 1/2 cup oil and saute the onion until golden brown. You can also fry until crispy if you like. Remove and drain on paper towels.
To serve the dish divide and layer ther lentils, then rice, then macaroni followed by the tomato sauce and fried onions.

KUSHARI image

Yield 4 bowls

Number Of Ingredients 10

2 onions , halved and sliced lengthwise
1/4 cup olive oil
2 cloves garlic, chopped
1 can tomato puree
1 cup lentils (cooked or canned)
1 cup rice (cooked)
1 cup macaroni (cooked)
1 cup chickpeas, (cooked or canned)
salt
pepper

Steps:

Cook lentils. Cook rice. Cook macaroni. While cooking above items, fry onions in olive oil until golden brown. Add garlic, just to toast. Add tomato puree. Mix well. Set on low heat to keep warm. (add green chilies now) Mix cooked lentils, rice and pasta together. Add chickpeas and stir. Add tomato & onion mixture and mix thoroughly. Season with salt and pepper to taste.

kushari image

Provided by jennifer solorzano @mizzzbonita

Number Of Ingredients 16

1 cup(s) elbow macaroni, cooked
1 cup(s) brown lentils cooked
1 cup(s) pearl rice cooked
1 large white onion sliced
7 clove(s) garlic minced
1 large white onion chopped
2 tablespoon(s) white vinegar
- crushed red pepper flakes to taste
- salt pepper to taste
- cumin to taste
3 tablespoon(s) butter
3 tablespoon(s) oil
1 - can crushed tomatoes
1 - small can tomatoe paste
1 - can chick peas
1 cup(s) water

Steps:

cook elbow macaroni lentils and rice strain add all together in bowl and set aside
fry sliced onion in butter until nice and brown then put on paper towel to get excess oil off. you can add left over butter from onions to the pasta lentils and rice and toss..set back aside
now for your sauce fry onion until translucent in your oil then add garlic and fry until pale brown then add tomatoe paste salt pepper and red pepper flakes vinegar cumin and crushed tomatoes and 1 cup water...then add to blender and blend when your done with that add back to pan and cook for 45 minutes stirring occasionally
then you layer it in your bowl rice pasta lentil mixture a little sauce layer as much as you like then add chick peas to top and enjoy
i'm not a vegetarian but this would be perfect for a vegetarian dish...i enjoy cooking food from different cultures and i hope you enjoy this dish!!