From the website from which I got the recipe: "Kushari is a simple yet healthful dish of pasta, rice and lentils widely sold in small Egyptian restaurants and roadside stands. With its full complement of protein, a spicy topping of tomato sauce and crispy fried onions,kushari is often considered the Egyptian national dish. Kushari was originally a poor man's dish, but nowadays kushari is enjoyed by all strata of society. Variously spelled koshari, kosheri, koushari or koshary."
I made this dish on Monday, June 25. Andy and I both enjoyed it very much. It reminded me of spaghetti and also of macaroni beef casserole minus the beef. I suppose this makes sense as it contains pasta with a red sauce. I overcooked the lentils, so when I mixed all of the grains together, they turned to mush. I suspect that this affected the texture more than the taste. Overall, this was a delicious, simple, cheap dish that I can see myself making again.
Ingredients
-1 c. rice
-1 c. macaroni
-1 c. lentils
-2 T. oil
-1 onion, chopped finely
-2-3 cloves minced garlic
-2 c. crushed tomatoes
-1 tsp. red pepper flakes
-1/2 tsp. cumin
-salt and pepper to taste
-oil for frying
-1 onion, sliced thinly
-salt and pepper
Directions
1) Cook the rice and 2 cups of water in a covered pot until done, about 20 minutes. Cook the macaroni according to package directions, or until al dente. Simmer the lentils and 2 cups of water in a covered pot until tender, 30-45 minutes.
2) While the rice, pasta and lentils are cooking, heat the olive oil in a sauté pan over medium-high heat. Add the chopped onions and garlic and sauté until the onions are translucent and wilted, 4-5 minutes. Stir in the tomato sauce, cumin and pepper flakes; reduce heat to medium-low and simmer for 10-15 minutes; add a little water if necessary. Season with salt and pepper and set aside.
3) Heat about 1/2-inch of oil in a heavy skillet. Add the sliced onions and fry until they turn brown and crispy. Drain on paper towels.4) Place the rice, macaroni and lentils in a large bowl, season with salt and pepper and stir together gently with a fork.
5) To serve, portion the mixture into individual bowls and spoon some tomato sauce over each portion. Top with crispy fried onions and serve hot or at room temperature.
1) Cook the rice and 2 cups of water in a covered pot until done, about 20 minutes. Cook the macaroni according to package directions, or until al dente. Simmer the lentils and 2 cups of water in a covered pot until tender, 30-45 minutes.
2) While the rice, pasta and lentils are cooking, heat the olive oil in a sauté pan over medium-high heat. Add the chopped onions and garlic and sauté until the onions are translucent and wilted, 4-5 minutes. Stir in the tomato sauce, cumin and pepper flakes; reduce heat to medium-low and simmer for 10-15 minutes; add a little water if necessary. Season with salt and pepper and set aside.
3) Heat about 1/2-inch of oil in a heavy skillet. Add the sliced onions and fry until they turn brown and crispy. Drain on paper towels.4) Place the rice, macaroni and lentils in a large bowl, season with salt and pepper and stir together gently with a fork.
5) To serve, portion the mixture into individual bowls and spoon some tomato sauce over each portion. Top with crispy fried onions and serve hot or at room temperature.
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