Kushari topped with fried onion

Kushari, also koshary, kosheri or koshari, (Egyptian Arabic: كشرى, [ˈkoʃæɾi]) is an Egyptian dish of rice, lentils, chickpeas and macaroni topped with tomato sauce and fried onion.

History [link]

Kushari is a vegetarian dish that is very popular in Egypt. It is an inexpensive food served at roadside stalls and restaurants all over the country, some of which sell only kushari.^[1] Food enthusiast Sami Zubaida says that kushari is a variant of Indian kitchri, brought to Egypt by British troops in the early 20th century.^[2]

References [link]

Recipe [link]

Ingredients

Rice -- 1 cup

Macaroni pasta -- 1 cup

Lentils -- 1 cup

Oil -- 2 tablespoons

Onion, chopped finely -- 1

Garlic, minced -- 2 to 3 cloves

Tomato sauce or crushed tomatoes -- 2 cups

Pepper flakes -- 1/2 to 1 teaspoon

Salt and pepper -- to taste

Oil for frying

Onion, sliced thinly -- 1

Salt and pepper -- to taste

Method

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.

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 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.

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.

Place the rice, macaroni and lentils in a large bowl, season with salt and pepper and stir together gently with a fork. 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.

Kushari Variations

Try other types of pasta: penne, bucatini, ditalini.

Kushari is often served with a spoonful of cooked chickpeas on top.

Stir in some meat like cooked chunks of schawarma, chicken or lamb.

Serve with slices of lemon for individual diners to squeeze over their portions as they like.

Add a little ground cumin, cinnamon or baharat spice mix to the simmering tomato sauce if you like.

External links [link]

	Egypt portal
	Food portal

• Koshari Recipe
• Article on Egyptian vegetarian cooking
• A travel writer's take on Kushari in Cairo