Kushari

Kushari (Egyptian Lentils, Rice, and Pasta)

Egypt's beloved street-food staple, kushari layers brown lentils, rice, and macaroni under a warm tomato-spice sauce, crowned with crispy fried onions and a splash of garlic-vinegar 'dakka'. It is hearty, vegan-friendly, and deeply comforting.

Prep

20 min

Cook

60 min

Total

80 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •250 g (1¼ cups) brown / green lentils, rinsed; do not use red lentils
• •250 g (1½ cups) short-grain or basmati rice, rinsed until water runs clear
• •200 g (7 oz) small macaroni or ditalini pasta
• •2 large onions, halved and thinly sliced for frying
• •500 ml (2 cups) vegetable oil, for frying onions; or use 60 ml / ¼ cup for a lighter version
• •3 tbsp olive or sunflower oil, for cooking rice
• •500 g (about 2 cups chopped) ripe tomatoes, blended to a smooth purée, or 400 g canned crushed tomatoes
• •2 tbsp tomato paste
• •4 cloves garlic, minced; divided use
• •1 tsp ground coriander
• •1 tsp ground cumin
• •cayenne or hot chili powder, ½, adjust to taste
• •1 tsp ground black pepper
• •dried mint, ½, traditional addition to the sauce
• •1 tsp salt, plus more for pasta and lentils water
• •60 ml (¼ cup) white vinegar or lemon juice, for the garlic-vinegar 'dakka'
• •250 ml (1 cup) water, for cooking the tomato sauce
• •1 L (about 4 cups) water, for cooking lentils and rice
• •100 g (½ cup) cooked chickpeas (garbanzo beans), optional but traditional; one small can, drained

Steps

1. 1 Bring 1 L / 4 cups water to a boil in a pot, add the rinsed lentils and ½ tsp salt. Simmer 18–22 minutes until tender but still holding their shape; drain and set aside.
2. 2 While lentils cook, prepare the crispy onions: toss the sliced onions with a pinch of salt. Heat the 500 ml / 2 cups frying oil in a wide pan to about 180 °C / 350 °F (a slice should sizzle immediately). Fry the onions in batches, stirring, until deep golden brown and crisp, 5–8 minutes per batch. Drain on paper towels. Reserve 2 tbsp of the onion-flavored oil for the sauce.
3. 3 Cook the rice: heat 1 tbsp of the reserved onion oil (or olive oil) in a saucepan over medium heat, add the rinsed rice and toast 1–2 minutes. Add 375 ml / 1½ cups water and ½ tsp salt, bring to a boil, cover, reduce heat to low and cook 15 minutes. Remove from heat and rest, covered, 10 minutes; fluff with a fork.
4. 4 Cook the pasta in well-salted boiling water until al dente, 7–9 minutes. Drain and toss with a few drops of oil to prevent sticking.
5. 5 Make the tomato sauce: in the same pan used for onions, heat 2 tbsp of the reserved onion oil. Add half the minced garlic and sauté 30 seconds until fragrant. Stir in the tomato purée, tomato paste, coriander, cumin, cayenne, black pepper, dried mint, and 1 tsp salt. Pour in 250 ml / 1 cup water. Simmer uncovered 15–20 minutes, stirring occasionally, until thickened. Taste and adjust salt.
6. 6 Make the dakka (garlic-vinegar condiment): combine the remaining minced garlic with the vinegar (or lemon juice) and a pinch of salt. Let sit 5 minutes to mellow.
7. 7 Assemble the kushari in layers on a platter or in individual bowls: start with a bed of rice, add the lentils, then the pasta, scatter the chickpeas, and pour the hot tomato sauce generously over the top.
8. 8 Pile the crispy fried onions over the sauce, drizzle with the garlic-vinegar dakka, and serve immediately while hot. Offer extra dakka, hot sauce, and lemon wedges at the table.