Also spelled Kushari. A traditional Egyptian dish that I learned from my sister’s boyfriend. An incredibly filling, tasty dish that uses very inexpensive ingredients, so if you’re on a budget, this is a great option!
Just as yummy leftover as it is fresh. This dish can be gluten-free if you use gluten-free pasta.
Prep time: ~1 hour
Gluten-free (if using gluten-free pasta)
- 1 cup rice, rinsed.
- 1 cup lentils, rinsed.
- 2 tsp Baharat, aka Middle-Eastern 6 spice mix. See the recipe I have on this blog, under spices!
- 1 tbsp olive oil.
- 1 large onion, half chopped, half thinly sliced.
- 4 cloves garlic, minced.
- 1 can whole tomatoes.
- 1 tsp vinegar.
- 1 tsp crushed red pepper flakes, or hot sauce to taste.
- salt and pepper, to taste.
- 400 grams macaroni or other short pasta/gluten-free pasta.
Place the rice, lentils, and spice mix in a pot or a rice cooker with 4 cups water, a pinch of salt, and a dash of oil, and cook until tender.
Fry the chopped half of the onion in a large pot in the olive oil until soft, add the garlic and red pepper flakes (if using them) and cook until fragrant. Puree the tomatoes and add to the pot. Bring to a gentle boil, then reduce the heat until simmering. Add the vinegar and hot sauce (if using it), season with salt and pepper. Allow to simmer for at least 15 minutes.
Cook the pasta according to the package directions, and strain, tossing with a drizzle of olive oil to prevent it from sticking together.
Prepare a small frying pan with enough olive oil to comfortably cover the bottom, heat until just below the smoke point. Lightly salt the sliced onion and press with a paper towel to remove excess moisture, then fry in the oil until browned and crispy.
Serve in layers: the rice-lentil mix on the bottom, the pasta, the sauce, and then the onions. Use up all the crispy onions while this dish is fresh, they’re no good when refrigerated.