Introduction
Welcome to a culinary journey through the vibrant streets of Egypt! Today, we’re diving into the heart of Egyptian cuisine with one of its most beloved dishes: Kushari. Bursting with flavors and textures, Kushari is a true testament to the rich culinary heritage of Egypt. In this blog post, we’ll uncover the secrets behind this iconic dish, explore its cultural significance, and guide you through crafting your own authentic Kushari masterpiece right in your kitchen. Get ready to tantalize your taste buds and experience the magic of Egyptian street food with our flavorful Kushari recipe!
Authentic Egyptian Kushari: A Flavorful Culinary Journey
Course: Main CourseCuisine: EgyptianDifficulty: Moderate5
servings20
minutes40
minutes350
kcalDiscover the rich flavors of Egypt with our authentic Egyptian Kushari recipe. This vegetarian delight combines lentils, rice, pasta, and a flavorful tomato sauce for a hearty and satisfying meal. Perfect for both casual dinners and special occasions, our Kushari recipe is easy to prepare and guaranteed to impress. Dive into the vibrant culinary culture of Egypt right from your own kitchen!
Ingredients
- For the crispy onion topping
1 large onion, sliced into thin rings
Salt
⅓ cup all-purpose flour
½ cup cooking oil
- For the tomato sauce
1 tablespoon cooking oil
1 small onion, grated
4 garlic cloves, minced
1 teaspoon ground coriander
½ – 1 teaspoon crushed red pepper flakes (optional)
1 can (28-oz) tomato sauce
Salt and pepper
1 – 2 tablespoon distilled white vinegar
- For the kushari
1 ½ cup brown lentils, picked over and well-rinsed
1 ½ cup medium-grain rice, rinsed, soaked in water for 15 minutes, drained
½ teaspoon each salt and pepper
½ teaspoon coriander
2 cups elbow pasta
Cooking oil
Water
1 15-oz can chickpeas, rinsed, drained and warmed
Directions
- Make the crispy onion topping. Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour. In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).
- Make the tomato sauce. In a saucepan, heat 1 tablespoon cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Add the garlic, coriander, and red pepper flakes, cook for another minute, stirring. Add the tomato sauce and bring to a boil. Season with salt, pepper, and vinegar. Lower the heat and let it simmer until the sauce thickens (15-20 minutes).
- Make the kushari. In a pot, bring 4 cups of water to a boil. Add the lentils and cook until tender (15-20 minutes). Drain and season with salt and pepper. In another pot, bring 3 cups of water to a boil. Add the rice, salt, pepper, and coriander. Bring to a boil, then lower the heat and cover. Cook until the rice is fluffy and the water is absorbed (15-20 minutes). In a third pot, cook the pasta according to the package directions. Drain and toss with some oil to prevent sticking. To serve, fluff the rice and lentils with a fork and transfer to a large serving platter. Top with the pasta and the chickpeas. Serve with the tomato sauce and the crispy onions on the side or on top of the kushari as desired.
Notes
- Please note that the calorie counts are approximate and may vary based on specific ingredients and serving sizes.
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