Recipe Image

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

Full recipe at foodtasia.com

  • 1 lb onions (454g)
  • Vegetable oil for frying, I use canola or sunflower
  • 4 tablespoons onion oil
  • 1 1/2 cups medium grain rice, I use Calrose (11oz, 312g)
  • 3/4 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)
  • 1 lb box ditalini or macaroni (454g)
  • 4 tablespoons onion oil
  • Salt to taste
  • 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, see notes

Overview

Category

Pasta

Cuisine

Egyptian

Made with ❤️ in Co. Wicklow, Ireland 🇮🇪

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