Kushari

Name: Kushari
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 300g long grain rice; 200g brown lentils; 200g small pasta such as ditalini; 4 large onions, thinly sliced; 400g crushed tomatoes; 4 cloves garlic, minced; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp chilli flakes; 3 tbsp white wine vinegar; 150ml vegetable oil for frying onions; 3 tbsp olive oil for sauce

Egyptian street food — layers of rice, lentils, pasta and crispy onions with spiced tomato sauce. Frying the onions low and slow for a full 45 minutes, until very dark and crispy, gives kushari its essential crunchy topping.

Total time

80 min

Prep

20 min

Cook

60 min

Difficulty

medium

Cuisine

Mediterranean

vegetarianvegan

Ingredients

300glong grain rice

200gbrown lentils

200gsmall pasta such as ditalini

4large onions, thinly sliced

400gcrushed tomatoes

4 clovesgarlic, minced

2 tspground cumin

1 tspground coriander

1 tspchilli flakes

3 tbspwhite wine vinegar

150mlvegetable oil for frying onions

3 tbspolive oil for sauce

Instructions

Fry onions in vegetable oil 45 minutes until very dark and crispy. Drain.

Cook lentils in water until tender, drain.

Cook rice and pasta separately, drain.

Fry garlic in olive oil, add tomatoes, cumin, coriander and chilli, simmer 15 minutes.

Add vinegar to tomato sauce.

Layer rice, lentils and pasta in deep bowls.

Spoon tomato sauce over.

Top with masses of crispy onions and serve immediately.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

173

Protein

4.6g

Fat

0.9g

Carbs

37.1g

Fiber

3.8g

Sodium

14mg

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