Kushari

Ingredients:
  • 1 cup rice
  • 1 cup macaroni pasta
  • 1 cup brown lentils
  • 2 tbsp. oil
  • 1 onion, chopped finely
  • 2-3 cloves garlic, minced
  • 2 cups tomato sauce
  • ½ -1 tsp pepper flakes
  • salt and pepper, to taste
  • oil for frying
  • 1 onion, sliced thinly
  • salt and pepper, to taste

Directions:

  1. Cook the rice and 2 cups of water in a covered pot until done, about 20 minutes. Cook the macaroni according to package directions, or until al dente. Simmer the lentils and 2 cups of water in a covered pot until tender, 30-45 minutes.
  2. While the rice, pasta and lentils are cooking, heat the olive oil in a sauté pan over medium-high heat. Add the chopped onions and garlic and sauté until the onions are translucent and wilted, 4-5 minutes. Stir in the tomato sauce and pepper flakes, reduce heat to medium-low and simmer for 10-15 minutes, add a little water if necessary. Season with salt and pepper and set aside.
  3. Heat about 1/2-inch of oil in a heavy skillet. Add the sliced onions and fry until they turn brown and crispy. Drain on paper towels.
  4. Place the rice, macaroni and lentils in a large bowl, season with salt and pepper and stir together gently with a fork. Portion the mixture into individual bowls and spoon some tomato sauce over each portion. Top with crispy fried onions and serve hot or at room temperature.
*  Kushari is often served with a spoonful of cooked chickpeas on top. *  Serve with slices of lemon for individual diners to squeeze over their portions as they like. *  Add a little ground cumin, cinnamon or baharat spice mix to the simmering tomato sauce if you like.October 4, 2010Posted on No Comments

Ingredients:

  • 1 cup rice
  • 1 cup macaroni pasta
  • 1 cup brown lentils
  • 2 tbsp. oil
  • 1 onion, chopped finely
  • 2-3 cloves garlic, minced
  • 2 cups tomato sauce
  • ½ -1 tsp pepper flakes
  • salt and pepper, to taste
  • oil for frying
  • 1 onion, sliced thinly
  • salt and pepper, to taste

Directions:

  1. Cook the rice and 2 cups of water in a covered pot until done, about 20 minutes. Cook the macaroni according to package directions, or until al dente. Simmer the lentils and 2 cups of water in a covered pot until tender, 30-45 minutes.
  2. While the rice, pasta and lentils are cooking, heat the olive oil in a sauté pan over medium-high heat. Add the chopped onions and garlic and sauté until the onions are translucent and wilted, 4-5 minutes. Stir in the tomato sauce and pepper flakes, reduce heat to medium-low and simmer for 10-15 minutes, add a little water if necessary. Season with salt and pepper and set aside.
  3. Heat about 1/2-inch of oil in a heavy skillet. Add the sliced onions and fry until they turn brown and crispy. Drain on paper towels.
  4. Place the rice, macaroni and lentils in a large bowl, season with salt and pepper and stir together gently with a fork. Portion the mixture into individual bowls and spoon some tomato sauce over each portion. Top with crispy fried onions and serve hot or at room temperature.

*  Kushari is often served with a spoonful of cooked chickpeas on top.

*  Serve with slices of lemon for individual diners to squeeze over their portions as they like.

*  Add a little ground cumin, cinnamon or baharat spice mix to the simmering tomato sauce if you like.