Egyptian national dish

Kushari

INGREDIENTS:
100 g rice
100 g macaroni
100 g lentils
2 cubes chicken bouillon
2 bay leaves
1 teaspoon cumin
1 garlic clove
black pepper
salt
palm oil

For the sauce:
400 g canned tomatoes or 4-5 tomatoes
1 onion
2 garlic cloves
1 teaspoon sugar
1 tablespoon tomato puree
1 teaspoon chili pepper puree
palm oil

For decoration:
fried red onion
boiled chickpeas

PREPARATION:
Boil the lentils in hot water to which you have added some sunflower oil, garlic clove, cumin, bouillon and the bay leaves. When it’s boiled drain it and transfer it to a bowl. Fry the rice in a little sunflower oil. Add the bouillon, some black pepper and water and boil until the rice softens.
Boil the macaroni in salted water as stated on the box.

Sauce
Cut the onion and garlic into small peaces and cook them in sunflower oil and water until they soften. Add tomatoes, tomato puree, sugar and the chili pepper puree and cook until the sauce thickens.

Serve some of the lentils/macaroni/rice mixture in a plate and decorate with the onion and chickpeas.

Kushari

You can serve it separately or as a garnish to other dishes. On the photo below it was served with falafels (click HERE for the recipe), Japanese Daikon radish (click HERE for the recipe), Hummus (click HERE for the recipe) and cherry tomatoes.

Kushari