VEGETARIAN DISH FROM EGYPT
This is a very common dish in Egypt that is both satisfying and easy to prepare. In the past, this was the poorman’s dish, but today you can find kushari everywhere.
10-15 PORTIONS
INGREDIENTS
- 1½ cups (355 ml) olive oil
- 5¼ cups (200 g) macaroni, or other small pasta
- 2½ cups (475 g) rice
- 3⅘ cups (about 760 g) cooked chickpeas, or lentils (plus liters of cooking water or vegetable stock)
- 1 heaping tablespoon cumin
- 1 heaping tablespoon caraway
- 1 heaping tablespoon ground coriander
- 6 blanched and peeled tomatoes, or 1 can of whole tomatoes
- ⅖ cup (100 g) tomato paste
- 1½ cups (225 g) sliced yellow onions
- ⅖ cup (about 75 g) chopped garlic
INSTRUCTIONS
- Heat half of the olive oil in a large pot and add the pasta. Stir until the pasta becomes white, then add the rinsed and drained rice. Mix well and cook for a minute.
- Add the cooked chickpeas or lentils, spices, and tomatoes. Mix the water from the chickpeas or lentils (or vegetable stock) with tomato paste and pour into the pot. Simmer over medium heat.
- Meanwhile, heat the remaining olive oil in a pan, and fry the onion and garlic until the onions become pale golden and shiny.
- Remove the onion and place it in a saucepan with the remaining ingredients.
- Simmer until the pasta and rice are cooked. Serve immediately.
- Garnish with mint leaves and some fresh vegetables.
