Kushari


This month the Missionaries chose to eat Egyptian. I decided to make their national dish Kushari, which went down a treat

If you are planning on making this yourself, be prepared for a lot of dishes & a lot of work to ensure everything is ready all at the same time. I found a variation of this recipe at daringgourmet.com which I used as a basis for my dish

“Kushari originated in the mid 19th century, during a time when Egypt was a multi-cultural country and the economy was booming. The lower-class’ usually limited pantry became full with a myriad of ingredients: lentils, rice, pasta, chickpeas, tomato sauce, onions, garlic, oil, etc. At the end of the month, families would usually have a little left of everything, so families would use it up by putting it all together into a tasty, moreish dish. The pioneer that first put this dish together is unknown, but the popularity of this “end of the month” dish spread like wildfire between workers and laborers. It may be prepared at home or served at roadside stalls and restaurants all over Egypt; some restaurants specialize in kushari to the exclusion of other dishes, while others feature it as an item among many.[1] It is most usually a vegetarian dish” – Wikipedia

Serves: 6

  • Olive Oil
  • 1 cup White Rice
  • 2 cups Vegetable Broth
  • 1 cup Red Lentils
  • 1 clove Garlic – quartered
  • 1 tsp Cumin
  • 1 Bay Leaf
  • 1/2 tsp Salt
  • 2 cups Spaghetti – broken into small strands
  • 3 large Onions – thinly sliced
  • Oil – for deep frying
  • 1 can Chick Peas

Sauce:

  • 2 tbsp Olive Oil
  • 1 small Onion – finely diced
  • 2 cloves Garlic – minced
  • 1 can Tomato Sauce
  • 2 tsp Baharat Spice Blend
  • 1 tbsp Red Wine Vinegar
  • Salt & Pepper – to season

The rice, lentils & pasta are all to be cooked at the same time as the sauce

Heat 2 tbsp oil in a medium saucepan over a medium-high heat. Add the rice & stir fry for 2 minutes. Add the vegetable stock, bring to the boil & then simmer covered for 15 minutes or until rice it cooked (I use my rice cooker, so I just transfer the rice to it after stir frying & add the stock)

Rinse the lentils under cold water & add to a medium saucepan with 2 cups water

Add garlic, cumin & bay leaf & bring to the boil. Reduce heat & simmer for 20-30 minutes or until the lentils are tender

Once cooked, add the salt & stir to combine

Cook the spaghetti until al dente, cover to keep warm

Heat 2 tbsp oil in a medium skillet & add the diced onion. Cook until soft & translucent over a medium-high heat for 5-7 minutes

Add the garlic & sauté until golden brown

Add the tomato sauce, baharat, red wine vinegar & salt & pepper to taste

Bring to a simmer, cover & simmer for 20 minutes, stirring occasionally

While everything is cooking, make the crispy onions by deep frying them in hot oil until they are medium brown in colour

Remove from the oil & drain on kitchen paper

When ready to eat, mix together in a large bowl the rice, lentils & pasta

To serve, place the rice mixture on plates, top with a little baharat, tomato sauce & garnish with drained chick peas & crispy onions (my picture doesn’t have crispy onions on it as they were all gone when I remembered to do a picture!)

Kushari

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About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
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