*As seen on Fry’s Vegetarian‘s website!*
Kushari is a popular veggie roadside dish in Egypt. It’s a mix of rice, pasta, lentils, tomato sauce and fried onions! A big bowl of comfort. You will need baharat seasoning (recipe) or “eyeball” it from that recipe.
*These are presented in the order of layers, starting from the bottom. Please read over to know how you will time everything depending on how much space you have.
I guess there are more ways to make this even lazier with pre-cooked pasta and rice, but I’m guessing you already have these in your dry cupboard and will save money not buying that premade stuff.
I made them here with grilled Fry’s Braai sausages (as instructed on the package).
Makes 6-8 servings
- 1 1/2 – 2 C (150g) small-shaped pasta
- olive oil
Cooked as instructed in salted water.
Drain, put in serving dish and toss with a little olive oil to prevent sticking.
- 1 Tbsp vegetable ghee (or margarine)
- 1 C (170g) basmati rice
- 500ml (2 1/4 C) boiling water
Melt vegetable ghee (or margarine) in a saucepan, and fry rice for 2 min on med-low heat.
SLOWLY add boiling water and a pinch of salt.
Stir & bring to a boil. Turn down to low and cover with lid. Simmer 10 min, let sit for 5. (or follow your rice instructions).
Spread on top of pasta in serving dish.
Chickpeas & Green Lentils
- 1 tin of chickpeas
- 1 ten of green lentils
Pour both tins directly in a sauce pan and heat through.
Drain and spread over rice in serving dish.
Caramelized Onions + Spicy Sauce
- 1 big onion, cut into rings
On a low heat with a little oil in a frying pan, stir fry onions about 10 min until nice and brown.
SET HALF OF THE ONION RINGS TO THE SIDE FOR LATER.
With the leftover onions in the same frying pan, add:
- 2 garlic cloves, minced
Fry on a medium heat until brown.
- 250g (1/2 tin) tin of tomatoes
- 3/4C (150ml) water
- baharat seasoning
- chilli flakes or powder to your liking
Simmer until reduced and thick.
Pour over chickpeas and lentils.
Now give it all a big mix!
Serve with the extra onions on top!