If you have been to Egypt or have an Egyptian friend then you must have had Kushari!
If you haven’t then you are in luck as I am about to share the recipe.
Growing up, I wasn’t fond of cooking and would only go into the kitchen to look for something to eat or to bake cakes. Funny story, the main reason I started to bake was so I could eat the cake batter.
However there is something about Ramadhan that ignites my passion for cooking. Not sure if it is the hunger, or the extra time I have on my hands (since we only work for 6 hours instead of 8) or both but it is during this month that I like to experiment and try new dishes.
I know right, what a weird time to try new dishes while fasting! What can I say I like taking risks LOL
If you follow me on snapchat you would have seen my recent adventures in the kitchen where I attempted to make Kushari and let me tell you it was a great success.
So before we get started you are probably wondering what is Kushari is an Egyptian dish, made of rice, macaroni and lentils mixed together, topped with a tomato-vinegar sauce; garnished with chickpeas and crispy fried onions. If was asked to describe it in one word: YUM!
Now this is quite a heavy dish and oil since everything is fried so it is not something I recommend you make regularly.
The thing is I don’t have exact measurements because unlike baking it actually depends how many people you are cooking for.
Onions cut in thin strips
Egyptian or Basmati Rice
Pasta (small round ones)
½ -1 cup Brown lentil (washed and soaked for approx 20 mins)
1 Magi Cube
1 tsp cumin
Deep fry the onions until golden brown.
Begin by cooking the brown lentils by boiling some water in a pan, add ½ a maggi cube, a couple of tablespoons of the oil used to fry the onions, cumin and the lentils. Cover and let it cook. Once ready drain the lentils and keep the water aside to cook the rice.
For the rice using the water from the lentils do the same process as we used to cook the lentils. Add a couple of tbs from the oil, ½ maggi cube, and a little bit of cumin and cook the rice until ready.
Same procedure for cooking the pasta.
Once all three have been cooked and you can layer them on a plate or mix them together totally up to you how you want to present it.
1-2 tinned tomato cans
2 cloves garlic
1 tsp cumin
1 tbs white or apple cider vinegar
½ – 1 maggi cube
Chili and chili sauce (optional)
Fry the onion and garlic until slightly brown then add the rest of the ingredients taste it for seasoning. Once ready, allow it to cook and then blend it in a blender.
The sauce is traditionally is spicy but not everyone is into that which is why it is optional.
I am warning you that this dish is “addictive” as I was told by one of my guests 🙂