Kushari - Egyptian Rice, Lentils, and Pasta With Spicy Tomato Sauce
Full recipe at foodtasia.com
Utensils needed:
- 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