📝 About This Recipe
Kushari is the undisputed national dish of Egypt, a carb-lover's dream that layers spiced lentils, fluffy rice, and tender pasta into a hearty masterpiece. This humble yet festive street food is defined by its contrasting textures and the bold, addictive punch of its tangy tomato sauce and zesty garlic vinegar (da'ah). Topped with a mountain of crispy caramelized onions, it is a soulful, plant-based feast that brings the vibrant energy of Cairo’s bustling markets straight to your kitchen.
🥗 Ingredients
The Grains and Legumes
- 1 cup Brown Lentils (rinsed well)
- 1.5 cups Long-grain White Rice (soaked for 15 minutes and drained)
- 1/2 cup Vermicelli Pasta (broken into small pieces)
- 1 cup Elbow Macaroni (dried)
- 1 can Canned Chickpeas (drained and rinsed)
- 1 cup Vegetable Oil (for frying onions and flavoring the rice)
- 1 teaspoon Ground Cumin
- to taste Salt
The Crispy Onions (Kishk)
- 2-3 pieces Large Onions (thinly sliced into half-moons)
- 2 tablespoons Cornstarch (for extra crunch)
The Zesty Tomato Sauce
- 4 cloves Garlic (minced)
- 2 cups Tomato Puree (smooth)
- 2 tablespoons White Vinegar
- 1/2 teaspoon Red Chili Flakes (adjust for heat)
- 1 teaspoon Coriander Powder
The Garlic Vinegar (Da'ah)
- 3 cloves Garlic (crushed into a paste)
- 1/4 cup White Vinegar
- 1/4 cup Warm Water
- 1/2 teaspoon Ground Cumin
- 1 tablespoon Lemon Juice
👨🍳 Instructions
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1
Start by making the crispy onions. Toss the sliced onions with cornstarch and a pinch of salt. In a large skillet, heat 1 cup of vegetable oil over medium-high heat. Fry the onions in batches until dark golden brown and crispy. Drain on paper towels and reserve the flavored oil—this oil is the secret ingredient for the entire dish.
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2
In a medium pot, add the lentils and 3 cups of water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until tender but still holding their shape. Drain and set aside.
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3
Cook the macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain and toss with 1 tablespoon of the reserved onion oil to prevent sticking.
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4
In a separate pot, heat 2 tablespoons of the reserved onion oil. Add the vermicelli and fry until it turns a deep golden brown. Add the soaked and drained rice, stirring to coat the grains in oil for 2 minutes.
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5
Add 2.5 cups of water, salt, and a pinch of cumin to the rice. Bring to a boil, then cover and simmer on low heat for 15 minutes until the rice is fluffy and cooked through.
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6
While the rice cooks, prepare the tomato sauce. Heat 1 tablespoon of onion oil in a saucepan. Sauté the minced garlic until fragrant, then add the coriander and chili flakes. Pour in the tomato puree and vinegar. Simmer for 15-20 minutes until thickened.
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7
Make the Da'ah (garlic vinegar) by whisking together the crushed garlic, vinegar, warm water, cumin, and lemon juice in a small bowl. Set aside to let the flavors infuse.
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8
Warm the chickpeas in a small pan with a splash of water and a pinch of cumin.
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9
Assemble the masterpiece: Start with a generous base of rice and vermicelli, followed by a layer of lentils, then the macaroni.
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10
Top with the warm chickpeas and a heavy handful of the crispy fried onions.
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11
Drizzle the thick tomato sauce over the top, and serve the garlic vinegar (Da'ah) on the side for guests to add according to their preference.
💡 Chef's Tips
The 'Onion Oil' is liquid gold; use it for every component of the dish to build layers of flavor. Don't overcook the lentils; they should have a slight bite (al dente) so they don't turn into mush. If you like it spicy, make a 'Shatta' sauce by mixing some of the finished tomato sauce with extra cayenne pepper. For the crispiest onions, ensure they are sliced uniformly and don't crowd the pan while frying. Kushari is best served warm, but the components can be prepared in advance and reheated separately.
🍽️ Serving Suggestions
Serve with a side of fresh Egyptian green salad (Salata Baladi) consisting of tomatoes, cucumbers, and parsley. Pair with a cold glass of Hibiscus tea (Karkadeh) to balance the savory spices. Offer extra bowls of the crispy onions—they are always the first thing to disappear! A side of pickled eggplant (Betengan Mekhalel) adds a wonderful acidity to the meal. Finish the feast with a small piece of Basbousa or Baklava for a sweet contrast.