Kushari – Egyptian Rice, Lentils, and Pasta With Spicy Tomato Sauce


For the onions:

1 lb onions (454g)
Vegetable oil for frying, I use canola or sunflower

For the lentils and rice:

4 tablespoons onion oil
1 ½ cups medium grain rice, I use Calrose (11oz, 312g)
¾ cup brown lentils (5.8oz, 164g)
2 tablespoons ground cumin
2 teaspoons salt, or to taste
3 cups vegetable or chicken broth (or 3 cups water and 1 bouillon cube) (750ml)

For the pasta:

1 lb box ditalini or macaroni (454g)
4 tablespoons onion oil
Salt to taste

For the spicy tomato sauce:

2 tablespoons onion oil
1 onion, cut small
Green pepper – depending on how spicy you want it – 1 big mild pepper, or several jalapenos, cut small
5 cloves garlic, minced fine
17.64 oz box of Pomi strained tomatoes (or other good quality, strong tomato sauce) (500g)
4 tablespoons white vinegar
1 bouillon cube
Salt to taste


15 ounce can chick peas, warmed and drained (425g)
Garlic Vinegar Sauce

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Stay Fancy! ;)

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