EGYPT National Dish -KUSHARI
This is a widely popular Egyptian dish( street food) which originated in mid 19 th century and combines Italian, Indian and middle eastern culinary elements
I’ve served Kushari with a spicy salad dressed with online oil and lemon juice
INGREDIENTS FOR THE TOMATO SAUCE
2-3 large tomatoes, blended, puréed
1tbsp tomato paste
2tbsp fried onions
Vinegar
Salt to taste
Paprika powder
Hot chilli powder
Cumin powder
Capsicum, chopped
Garlic, chopped
Sugar( optional)
Oil ( from the fried onions)
INSTRUCTIONS
heat up a pan
Add blended tomato purée and simmer
Once small bubbles start to form add the fried onions, vinegar, salt, paprika powder, chilli powder, cumin powder and tomato paste
Mix well and simmer for 1-2 mins on low flame
Add chopped capsicum and garlic and mix
Cover and simmer for 4-5 mins
Now add the fried onion oil and cook on low flame for 10-15 muns( can add water if needed)
That’s it, your delicious tomato sauce is ready
INGREDIENTS FOR SAUCE
½ to ¾ cups hot water
1tbsp garlic paste
1tsp cumin powder
1tsp coriander powder
1tbsp white vinegar
1tbsp lemon juice
1tsp chilli paste
Salt to taste
INSTRUCTIONS
mix everything to make the sauce
OTHER INGREDIENTS
Boiled and cooked macaroni ( elbow)
Vermicelli ( fried in onion oil )
Boiled chickpeas( Kabuli Chana)
Short grain rice ( I used basmati )
Salt to taste
Brown lentils ( akkha Masoor), soaked for 2-3 hours
Veg stock
1cup fried onions
OIL ( from fried onions)
INSTRUCTIONS
Heat fried onions oil in a pot and add rice to it
Fry for few mins
Add fried vermicelli
Add veg stock and water and cook the rice until done
Cook the lentils with salt, cumin powder and chilli powder to taste. Keep aside
SERVE
Transfer rice to a serving plate
Then layer the lentils
Pasta goes next followed by chickpeas
Add the tomato sauce and the other sauce
Enjoy