Kushari

Kushari Recipe - Vegetarian Dish from Democratic Republic of Congo

Region / culture: Democratic Republic of Congo | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Kushari is a popular Egyptian dish that is a delicious combination of lentils, rice, macaroni, fried onions, and a flavorful tomato sauce. This dish is hearty, filling, and packed with flavor, making it a favorite among many.

History

Kushari has its roots in Egyptian cuisine and is believed to have originated in the late 19th century. It is said to have been created as a way to use up leftover rice, lentils, and pasta, making it a budget-friendly and satisfying meal for many Egyptians.

Ingredients

1 lb (454 g) of lentils (brown or black)
1-2 cups of rice
1-2 cups of elbow macaroni (optional)
1 cup of vegetable oil (evenly divided into two portions)
1 clove of garlic, crushed (optional)
1 hot chili pepper, cleaned and chopped (optional)
3-4 ripe tomatoes, chopped
0.5 cup of water
2 tbsp of vinegar
salt (to taste)
one onion, cut in rings

How to prepare

Clean and rinse the lentils. Place the lentils in a large pot. Cover with cold water, ensuring that the water level is one inch above the lentils. Add salt if desired. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until the lentils are tender and the water is almost completely absorbed, approximately 30 minutes. Add additional water if necessary.
While the lentils are cooking, cook the rice using the normal method.
Prepare the sauce while the lentils and rice are cooking: Heat oil in a large skillet. Sauté garlic and chili pepper for a few minutes. Add tomatoes, water, vinegar, and salt. Cook on high heat for a few minutes, then reduce heat and simmer.
While the lentils and rice are cooking and the sauce is simmering, heat the remaining oil in another skillet. Sauté the onion until it is deeply browned and crispy. When done, remove the onion from the skillet and drain on absorbent paper or paper towels.
While the lentils and rice are cooking, the sauce is simmering, and the onion is sautéing, prepare the macaroni using the normal method.
When everything is done, assemble each serving of kushari in a soup bowl: alternate layers of lentils, rice, and macaroni, then top it all with the fried onions and tomato sauce. Serve with bottled hot chili pepper sauce.

Variations

Add cooked chickpeas or black beans for extra protein and fiber.
Use quinoa or couscous instead of rice for a different twist on the dish.
Top with a dollop of Greek yogurt or tahini sauce for added creaminess.

Cooking Tips & Tricks

Be sure to rinse the lentils thoroughly before cooking to remove any dirt or debris.

- Cooking the lentils until they are tender but not mushy is key to achieving the perfect texture for kushari.

- Frying the onions until they are deeply browned and crispy adds a delicious crunch and flavor to the dish.

- Layering the lentils, rice, and macaroni in the serving bowl creates a visually appealing presentation.

Serving Suggestions

Kushari can be served as a main dish on its own or paired with a side salad or some fresh vegetables for a complete meal.

Cooking Techniques

Be sure to cook the lentils, rice, and macaroni separately to ensure that each component is cooked to perfection.

- Simmering the tomato sauce slowly allows the flavors to meld together and creates a rich and flavorful sauce.

Ingredient Substitutions

You can use any type of lentils for this recipe, such as green or red lentils.

- Olive oil can be used instead of vegetable oil for a different flavor profile.

- Any type of pasta can be used in place of elbow macaroni.

Make Ahead Tips

The lentils, rice, and tomato sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

- The fried onions can be made in advance and stored in an airtight container at room temperature.

Presentation Ideas

Serve kushari in individual bowls, garnished with a sprinkle of fresh parsley or cilantro. - Drizzle some extra tomato sauce on top for a pop of color and flavor.

Pairing Recommendations

Serve kushari with a side of pickled vegetables or a cucumber salad for a refreshing contrast to the rich and hearty flavors of the dish.

- Pair with a glass of mint tea or a cold glass of hibiscus tea for a traditional Egyptian beverage.

Storage and Reheating Instructions

Leftover kushari can be stored in an airtight container in the refrigerator for up to 3 days.

- To reheat, place the kushari in a microwave-safe dish and heat on high for 2-3 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of kushari contains approximately 400 calories, making it a satisfying and filling meal.

Carbohydrates

Kushari is a carbohydrate-rich dish, with the lentils, rice, and macaroni providing a good source of energy. Each serving contains approximately 60 grams of carbohydrates.

Fats

The vegetable oil used in this recipe adds a moderate amount of fat to the dish. Each serving contains approximately 10 grams of fat.

Proteins

Lentils are a great source of plant-based protein, making kushari a protein-rich meal. Each serving contains approximately 15 grams of protein.

Vitamins and minerals

Kushari is a good source of vitamins and minerals, including iron, potassium, and vitamin C from the lentils, tomatoes, and onions.

Alergens

This recipe contains gluten from the macaroni and may not be suitable for those with gluten allergies or sensitivities.

Summary

Kushari is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Kushari is a delicious and satisfying Egyptian dish that is perfect for a comforting and flavorful meal. With its layers of lentils, rice, macaroni, fried onions, and tomato sauce, this dish is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day, and I was browsing through an old cookbook that belonged to my mother. As I flipped through the pages, a picture of a colorful dish caught my eye. It was a dish called Kushari, a traditional Egyptian dish made with rice, lentils, pasta, and a spicy tomato sauce.

I had never heard of Kushari before, but something about it intrigued me. The combination of flavors and textures seemed so unique and delicious. I knew that I had to try making it myself.

I asked my mother about the recipe, but she had never made it before. So, I decided to do some research on my own. I spoke to friends who had tried Kushari before, and I scoured the internet for recipes. After gathering all the information I could find, I set out to make my first batch of Kushari.

The process was a bit daunting at first. There were so many steps involved, from cooking the rice and lentils to making the tomato sauce and frying the onions. But I was determined to master this dish.

I started by cooking the rice and lentils separately. I wanted to make sure that each component of the dish was cooked perfectly. Once the rice and lentils were cooked, I mixed them together in a large bowl and set them aside.

Next, I tackled the tomato sauce. I sautéed onions and garlic in a bit of olive oil until they were golden brown and fragrant. Then, I added canned tomatoes, tomato paste, and a blend of spices to create a rich and spicy sauce.

Once the sauce was simmering on the stove, I moved on to the pasta. I cooked the pasta until it was al dente, then drained it and set it aside.

Finally, it was time to assemble the dish. I layered the rice and lentil mixture on the bottom of a large serving dish, followed by the pasta. I then poured the tomato sauce over the top and finished the dish with a generous sprinkling of crispy fried onions.

As I took my first bite of Kushari, I was transported to another world. The flavors were bold and complex, with a perfect balance of sweetness, acidity, and heat. Each bite was a symphony of textures, from the creamy rice and lentils to the chewy pasta and crispy onions.

I was hooked. Kushari quickly became one of my favorite dishes to make, and I would often whip up a batch for family gatherings and dinner parties.

Over the years, I have made Kushari countless times, each time tweaking the recipe to make it my own. I have added my own special touches, such as extra garlic in the tomato sauce or a sprinkle of fresh herbs on top.

And every time I make Kushari, I am reminded of that first time I saw the recipe and felt that instant connection. It is a dish that has brought me joy and satisfaction, and I am grateful for the opportunity to share it with others.

So, if you ever find yourself in need of a comforting and flavorful meal, give Kushari a try. I promise you won't be disappointed.