Kushari. Koshari is a traditional Egyptian staple, mixing chick peas, pasta, fried onions, and zesty tomato sauce, served on top a bed of rice and brown lentils! Flavor packed and not to mention healthy! Koshari (also spelled Koshary or Kushari) is the national dish of Egypt.

Kushari Koshari (كشري) also called kushari or kosheri, is one of the most popular dishes in the land of the Pharaohs, a delicious vegan combination prepared with chickpeas, lentils, macaroni and rice. Egyptian koshari is also called koshari abu gibba. Kushari is a simple yet healthful dish of pasta, rice and lentils widely sold in small Egyptian restaurants and roadside stands. You can have Kushari using 6 ingredients and 10 steps. Here is how you cook it.

Ingredients of Kushari

It's 1 cup of chickpeas, soak in water over night.
Prepare 5 of onions Julian's onions,.
Prepare 500 g of pasta, half spaghetti & half small pasta.
It's 3 cups of long grain rice,wash and soak for 30 minutes.
It's 1 cup of lentils (green lentils).
Prepare 1 cup of vermicelli.

With its full complement of protein, a spicy topping of tomato sauce and crispy fried onions, kushari is often considered the Egyptian national dish. Kushari was originally a poor man's dish, but nowadays it is enjoyed by all strata of society. Combine the lentils and water in a large saucepan. This Egyptian Grain Bowl Is the Pantry Wonder-Dish We Need Right Now.

Kushari instructions

In a sauce pan cook chekpeas, with 2 minced garlic cloves, 1 grated tomato, 1 tsp Cummin, & ½ tsp salt.(keep the sauce of cooked chickpeas will be used later).
Coat the onions with 2 tbsp flour, 1 tbsp corn starch, ½ tsp black pepper, deep fry untill golden brown and crispy, leave aside. (Keep the fried onion oil will be used later).
Cook pasta untill identy, wash with water and drain, toss the pasta with 1 tbsp from the fried onion oil.
Preparing tomato sauce: ½kg ripe tomatoes blended to gain tomato juice ; 4 minced garlic cloves, 1 red hot chili or red bell pepper (as desired), 1 tbsp tomato paste, 1 tsp sugar,.
In a hot sauce pan take 2 tbsp of fried onion oil, sautee garlic untill fragrant,add chili or bell pepper, & tomato paste, stir alittle then add the tomato juice & sugar, stir untill well combined, bring into a boil, leave on heat 5 minutes, then take off the heat..
Al-daqqa (special kushari sauce): 1 cup from chickpeas boiling water, 4 minced garlic cloves, ¼ cup white vinegar, lemon juice (as desired), 1 tsp chili paste or bell pepper paste, ½ tsp Cummin, ½ tsp salt, in a sauce pan add all the mentioned ingredients, bring to a boil then take off heat..
Rice preparation : in a cooking pan add, 3 tbsp onion fried oil, little portion from perviously fried onion, and vermicelli, toss together untill golden brown, add lintels and rice toss then add Cummin, salt & a pinch of peppers toss all together then add water (as rice pack directions), in my recipe I added water untill rice is soaked (cover the rice).
Cover the cooking pot leave at low heat untill done..
Serving : when you want to serve, take a desired plate, pour pasta, lintels and rice, chickpeas, tomato sauce, crispy onion than daqqa, and enjoy your special dish.
As for serving you can serve the way you desire.

Koshari is filling, flavorful, easy to make, and basically perfect What is Koshari? Koshary is a delectable, any-time-of-day, year-round whole that is far more addictive than the sum of its humdrum base parts: pasta, rice, and lentils. Cook the lentils in just over a litre of salted water. When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary. Often called the national dish of Egypt, Kushari is a hearty combination of flavors and textures all topped off with spicy tomato sauce and fried onions.