Recipe: Tasty Kushari

Recipe: Tasty Kushari Delicious, fresh and tasty.

Kushari. Koshari (also spelled, Kushari) is the national dish of my birthplace, Egypt. By far one of my favorite things to eat–EVER! No matter how far I've traveled, I will always crave a humble bowl of koshari as served in the streets of Egypt.

Street vendors serve the dish from carts to people eagerly waiting in line to eat this beloved and highly popular dish.

Koshari (كشري) also called kushari or kosheri, is one of the most popular dishes in the land of the Pharaohs, a delicious vegan combination prepared with chickpeas, lentils, macaroni and rice.

Egyptian koshari is also called koshari abu gibba.

You can have Kushari using 6 ingredients and 10 steps. Here is how you cook it.

Ingredients of Kushari

1. You need 1 cup of chickpeas, soak in water over night.

2. It’s 5 of onions Julian's onions,.

3. Prepare 500 g of pasta, half spaghetti & half small pasta.

4. You need 3 cups of long grain rice,wash and soak for 30 minutes.

5. It’s 1 cup of lentils (green lentils).

6. Prepare 1 cup of vermicelli.

The full name can be explained by the presence, in the recipe, of black lentils, also called ads abu gibba.

Lentils, rice and pasta are cooked and then served in a spicy tomato sauce.

This is a typical Egyptian dish that is very good and cheap over here!

Puree the sauce in a food processor if you like a smoother texture.

Kushari step by step

1. In a sauce pan cook chekpeas, with 2 minced garlic cloves, 1 grated tomato, 1 tsp Cummin, & ½ tsp salt.(keep the sauce of cooked chickpeas will be used later).

2. Coat the onions with 2 tbsp flour, 1 tbsp corn starch, ½ tsp black pepper, deep fry untill golden brown and crispy, leave aside. (Keep the fried onion oil will be used later).

3. Cook pasta untill identy, wash with water and drain, toss the pasta with 1 tbsp from the fried onion oil.

4. Preparing tomato sauce: ½kg ripe tomatoes blended to gain tomato juice ; 4 minced garlic cloves, 1 red hot chili or red bell pepper (as desired), 1 tbsp tomato paste, 1 tsp sugar,.

5. In a hot sauce pan take 2 tbsp of fried onion oil, sautee garlic untill fragrant,add chili or bell pepper, & tomato paste, stir alittle then add the tomato juice & sugar, stir untill well combined, bring into a boil, leave on heat 5 minutes, then take off the heat..

6. Al-daqqa (special kushari sauce): 1 cup from chickpeas boiling water, 4 minced garlic cloves, ¼ cup white vinegar, lemon juice (as desired), 1 tsp chili paste or bell pepper paste, ½ tsp Cummin, ½ tsp salt, in a sauce pan add all the mentioned ingredients, bring to a boil then take off heat..

7. Rice preparation : in a cooking pan add, 3 tbsp onion fried oil, little portion from perviously fried onion, and vermicelli, toss together untill golden brown, add lintels and rice toss then add Cummin, salt & a pinch of peppers toss all together then add water (as rice pack directions), in my recipe I added water untill rice is soaked (cover the rice).

8. Cover the cooking pot leave at low heat untill done..

9. Serving : when you want to serve, take a desired plate, pour pasta, lintels and rice, chickpeas, tomato sauce, crispy onion than daqqa, and enjoy your special dish.

10. As for serving you can serve the way you desire.

This koshari recipe is made from what you have in your pantry and fridge—it's the perfect thing to make when you're loaded with random leftovers.

Koshari, a classic Egyptian street food, is a starch-lover's dream: Rice, pasta, and legumes are crowned with a spicy-sweet tomato sauce and creamy caramelized onions.

Koshary is a delectable, any-time-of-day, year-round whole that is far more addictive than the sum of its humdrum base parts: pasta, rice, and lentils.

I like to think of this vegetarian dish as Egyptian-style chilli.

I was first introduced to it during a trip to Egypt four years ago, where it was nearly all we ate for a week!