Egyptian kushari

    Egyptian kushari


    18 people made this

    About this recipe: A delicious vegetarian meal that is of the most famous recipes from Egypt. Very traditional Egyptian fare. If you can't find black beluga lentils, try brown or Puy lentils. To save time, you can prepare the lentils the day before and reheat before serving.

    Serves: 12 

    • 1 tablespoon vegetable oil
    • 370g uncooked white rice
    • 700ml water
    • 1 teaspoon salt
    • 450g uncooked macaroni
    • 190g beluga lentils, soaked in water
    • 1/2 teaspoon salt
    • 1 tablespoon vegetable oil
    • 5 onions, minced
    • 2 cloves garlic, minced
    • 3 tablespoons vinegar
    • 4 ripe tomatoes, diced
    • 8 tablespoons tomato puree
    • 1 1/2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 2 1/2 teaspoons ground cumin
    • 1/4 teaspoon cayenne pepper

    Prep:15min  ›  Cook:1hr35min  ›  Ready in:1hr50min 

    1. Soak lentils for 30 minutes. Drain and rinse; drain again.
    2. Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 700ml water and 1 teaspoon of salt. Bring to the boil; reduce heat to low, cover and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
    3. Meanwhile, bring a large pan of lightly salted water to the boil. Stir in the macaroni, and return to the boil. Cook the macaroni, stirring occasionally, until al dente, about 8 minutes. Drain well. Return macaroni to pan, cover and keep warm.
    4. Bring 500ml water to the boil in a large pan and stir in lentils. Bring back to the boil, then cover and reduce heat to low. Simmer until lentils are tender 15 or 20 minutes. Stir in 1/2 teaspoon salt.
    5. Heat 1 tablespoon vegetable oil in a large frying pan over medium-high heat. Cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes. Onions should be a nice caramelised brown colour. Add garlic and cook another minute. Remove from pan, drain on a kitchen paper-lined plate.
    6. Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato puree, black pepper, 2 1/2 teaspoons salt, cumin and cayenne (if using). Bring to the boil then reduce heat to medium-low and simmer, about 12 minutes.
    7. Serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. Sprinkle with some of the browned onions, then top with tomato sauce.

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    Reviews (1)


    I would like to try this but there are too many pots and pans to be used-not possible in my matchbox kitchen :/ - 04 Jul 2011

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