Hello everybody, Today I will be sharing with you a traditional Egyptian dish recipe called Kushari.
This is a vegetarian and nutritious dish bursting with flavours for all to enjoy, along with it being healthy it is delicious, easy and quick to make. The spice levels can be adapted to suit your taste buds and is optional. Kushari has a long history of being Egypt’s favourite and staple food and is in the form of a takeaway or fine dining in Egypt, along with being a low cost and affordable dish to make that feeds a family of 4 and over. This dish has grown in popularity over past decades and has become well-known in Egypt, the Middle East and oriental restaurants in Europe.
The recipe includes:
➢ 200g Basmati or Egyptian Rice
➢ Sunflower Oil or Vegetable Oil
➢ 2 Brown Onions
➢ 1 tsp of Salt
➢ 4 Garlic cloves
➢ 400g tin Chopped Tomatoes
➢ 1 tsp Chilli flakes (non-essential, depends on your preference)
➢ 1/4 cup of White vinegar
➢ 1/2 cup of brown dried lentils
➢ 250g Macaroni (pasta type)
➢ 1/2 cup of Vermicelli (type of pasta)
➢ 200g Spaghetti
➢ 1 tsp cumin
➢ 1 tsp cinnamon
➢ 1 tablespoon Tomato puree
➢ 2 tablespoons of Lemon or Lime juice
➢ Tin of chickpeas (optional)
How to make Kushari:
- Heat six tablespoons of oil in a frying pan and, when hot, add the onions and two pinches of salt. Fry, and keep stirring until crunchy, dark brown and caramelized.
- Scoop out the onions with a slotted spoon, pressing them against the side of the pan to drain them of as much oil as possible, and transfer to a plate lined with kitchen paper.
- Reheat the oil in the pan on a medium flame, then fry the garlic for three minutes, until it starts to turn golden.
- Blend the chopped tomatoes into a juice, add tomato juice and stir in along with 150ml water, half a teaspoon of salt, chilli flakes, vinegar, cumin, lemon juice and tomato puree for stir occasionally for 20 minutes and then turn off the heat.
- Meanwhile, put the lentils in a large saucepan for which you have a tight-fitting lid. Cover with cold water, bring to a boil and add dried lentils and simmer for 20 minutes.
- Add the pasta (Macaroni and Spaghetti), and cook for a further nine minutes. Drain well, then tip on to a serving plate and cover loosely with foil to keep warm.
- Drain the soaked rice and put to the side. Heat two tablespoons of oil on a medium flame, and in the same pan you used to cook the lentils, add the Vermicelli until it becomes golden-brown, immediately add the rice and cover with cold water until boiling and gradually bring down the heat and let the rice simmer.
To serve your dish: Add the rice as a base on your plate and add on top the pasta, then the lentils and sprinkle the carmelized onions on top. As an option, sprinkle a few chickpeas on top for extra flavour. As for condiments, have lemon juice and hot sauce next to your dish.
Enjoy your meal, from Nariman.