Introduction
This is a widely popular Egyptian dish (street food) which originated in the mid-19th century and combines Italian, Indian and Middle Eastern culinary elements.
I’ve served Kushari with a spicy salad dressed with olive oil and lemon juice.
Ingredients for the Tomato Sauce
- 2-3 large tomatoes, blended or puréed
- 1 tbsp tomato paste
- 2 tbsp fried onions
- Vinegar
- Salt to taste
- Paprika powder
- Hot chilli powder
- Cumin powder
- Capsicum, chopped
- Garlic, chopped
- Sugar (optional)
- Oil (from the fried onions)
Instructions
- Heat up a pan.
- Add the blended tomato purée and simmer.
- Once small bubbles start to form, add the fried onions, vinegar, salt, paprika powder, chilli powder, cumin powder and tomato paste.
- Mix well and simmer for 1-2 minutes on low flame.
- Add chopped capsicum and garlic and mix.
- Cover and simmer for 4-5 minutes.
- Add the fried onion oil and cook on low flame for 10-15 minutes (add water if needed).
- That’s it, your delicious tomato sauce is ready.
Ingredients for Sauce
- ½ to ¾ cup hot water
- 1 tbsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tbsp white vinegar
- 1 tbsp lemon juice
- 1 tsp chilli paste
- Salt to taste
Instructions
- Mix everything together to make the sauce.
Other Ingredients
- Boiled and cooked macaroni (elbow)
- Vermicelli (fried in onion oil)
- Boiled chickpeas (Kabuli Chana)
- Short grain rice (I used basmati)
- Salt to taste
- Brown lentils (Akkha Masoor), soaked for 2-3 hours
- Veg stock
- 1 cup fried onions
- Oil (from fried onions)
Instructions
- Heat the fried onion oil in a pot and add the rice.
- Fry for a few minutes.
- Add the fried vermicelli.
- Add vegetable stock and water, then cook the rice until done.
- Cook the lentils with salt, cumin powder and chilli powder to taste. Keep aside.
Serve
- Transfer the rice to a serving plate.
- Layer the lentils on top.
- Add the pasta followed by the chickpeas.
- Top with the tomato sauce and the prepared garlic sauce.
Enjoy.
