📝 About This Recipe
Kushari is the undisputed national dish of Egypt, a carb-lover's dream that layers lentils, rice, and pasta into a soulful masterpiece. This legendary street food is tied together by a zesty, spiced tomato sauce and topped with a mountain of crispy 'frenched' onions and a punchy garlic-vinegar dakkah. It’s a textures-and-flavors powerhouse—savory, tangy, and crunchy all in one bowl.
🥗 Ingredients
The Grains and Pulses
- 1 cup Brown Lentils (rinsed and picked over)
- 1.5 cups Long-grain White Rice (soaked for 15 minutes and drained)
- 1 cup Elbow Macaroni (dry)
- 1/2 cup Broken Spaghetti (broken into 2-inch pieces)
- 1 can Canned Chickpeas (rinsed and drained)
- 1/2 cup Vegetable Oil (for frying onions and flavoring rice)
The Crispy Onions (Ward)
- 2 pieces Large Onions (thinly sliced into rings)
- 1 tablespoon Cornstarch (for extra crunch)
- 1/2 teaspoon Salt
Red Tomato Sauce
- 2 cups Tomato Sauce (plain canned sauce or pureed fresh tomatoes)
- 4 cloves Garlic (minced)
- 2 tablespoons White Vinegar
- 1 teaspoon Cumin (ground)
- 1/2 teaspoon Coriander (ground)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
The Dakkah (Garlic Vinegar)
- 3 cloves Garlic (crushed)
- 1/4 cup White Vinegar
- 1/4 cup Warm Water
- 1/2 teaspoon Ground Cumin
👨🍳 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 1/2 cup of vegetable oil over medium-high heat. Fry the onions in batches until they are deep golden brown and crispy. Drain on paper towels and reserve the flavored oil—this is the secret to authentic taste.
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2
In a medium pot, add the rinsed 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 (al dente). Drain and set aside.
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3
In a separate large pot, bring salted water to a boil. Cook the elbow macaroni and broken spaghetti together until tender. Drain, toss with 1 tablespoon of the reserved onion oil to prevent sticking, and set aside.
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4
To cook the rice, heat 2 tablespoons of the reserved onion oil in a pot. Add the drained rice and stir for 2 minutes to coat with oil. Add 2.5 cups of water and salt. Bring to a boil, then cover and simmer on low for 15 minutes until fluffy.
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5
While the grains cook, prepare the tomato sauce. Heat 1 tablespoon of onion oil in a saucepan. Sauté 4 cloves of minced garlic until fragrant (about 30 seconds). Add the tomato sauce, vinegar, cumin, coriander, and chili flakes.
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6
Simmer the tomato sauce on low for 15-20 minutes until it thickens slightly. Season with salt and pepper to taste.
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7
Prepare the Dakkah (vinegar sauce) by whisking together the crushed garlic, vinegar, warm water, and cumin in a small bowl. Set aside to let the flavors infuse.
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8
Warm the canned chickpeas in a small pan with a splash of water or in the microwave.
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9
Time to layer! In a large serving bowl or individual plates, start with a generous base of rice, followed by a layer of lentils, then the pasta mixture.
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10
Ladle the warm tomato sauce over the pasta. Top with a handful of warm chickpeas and a generous mountain of the crispy fried onions.
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11
Serve immediately with the Dakkah on the side, allowing guests to drizzle the garlic-vinegar sauce over their portion to their liking.
💡 Chef's Tips
The secret to the best Kushari is using the oil from frying the onions to cook the rice and coat the pasta; it carries all the savory flavor. Do not overcook the lentils; they should have a slight bite so they don't turn into mush when mixed. If you like it spicy, make a 'Shatta' by mixing some of the tomato sauce with extra cayenne pepper or hot oil. Always soak your rice for at least 15 minutes to ensure the grains stay separate and fluffy. For the crispiest onions, ensure they are sliced very thin and don't crowd the pan while frying.
🍽️ Serving Suggestions
Serve with a side of 'Salata Baladi' (Egyptian green salad with cucumbers, tomatoes, and lime). Pair with a cold glass of hibiscus tea (Karkadeh) to balance the savory spices. Offer extra Dakkah and Shatta (hot sauce) in small bowls on the table for customization. A side of pickled eggplant (Betenjan Makhalel) is a classic accompaniment in Cairo street stalls.