Kushari (Egyptian Street Food)

Ingredients

• 1 cup Rice
• 0.5 cup Brown or Green Lentils
• 1 cup Elbow Macaroni
• 1 can Chickpeas
• 2 large Onion
• 0.5 cup Olive Oil
• 4 cloves Garlic
• 4 tbsp Tomato Paste
• 28 oz Crushed Tomatoes
• 1 tsp Chili Powder
• 1 tsp Cumin
• 4 tbsp Vinegar
• 2 tbsp Lemon Juice
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Prepare the rice, lentils, and macaroni: For the rice, in a medium saucepan, combine the 1 cup Rice with 2 cups of water and 1/2 teaspoon of the 1 tsp Salt. Bring to a boil over high heat (212°F/100°C), then reduce heat to low, cover tightly, and simmer for 15-18 minutes until all the water is absorbed and the rice is tender; remove from heat and keep covered. For the lentils, in a separate medium saucepan, combine the 0.5 cup Brown or Green Lentils with 1.5 cups of water; bring to a boil over high heat (212°F/100°C), then reduce heat to medium-low, cover, and simmer for 20-25 minutes until the lentils are tender but still hold their shape, then drain any excess water. For the macaroni, in a large pot, bring 6 cups of water to a rolling boil over high heat (212°F/100°C), add the 1 cup Elbow Macaroni and cook for 7-9 minutes, stirring occasionally, until it is al dente (tender but firm to the bite), then drain thoroughly.
2. 2Make the crispy fried onions: In a 10-inch skillet, heat the 0.5 cup Olive Oil over medium-high heat (350-375°F / 175-190°C). Thinly slice one of the 2 large Onions and add the slices to the hot oil; fry for 8-10 minutes, stirring occasionally, until the onions are deeply golden brown and crispy. Using a slotted spoon, transfer the crispy onions to a plate lined with paper towels to drain, leaving the oil in the skillet.
3. 3Start the tomato sauce: Reduce the heat under the skillet to medium (300-325°F / 150-160°C). Dice the remaining 1 large Onion and add it to the oil in the skillet; sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Mince 2 cloves of the 4 cloves Garlic and add them to the skillet; cook for 1 minute more, stirring constantly, until fragrant.
4. 4Finish the tomato sauce: Stir in the 4 tbsp Tomato Paste, 28 oz Crushed Tomatoes, 1 tsp Chili Powder, 1 tsp Cumin, the remaining 1/2 teaspoon of the 1 tsp Salt, and the 0.5 tsp Black Pepper. Bring the sauce to a gentle simmer (small bubbles breaking the surface) over medium heat (200-210°F / 93-99°C); reduce heat to low, cover partially, and simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
5. 5Prepare the vinegar-garlic sauce: In a small bowl, mince the remaining 2 cloves of the 4 cloves Garlic. Whisk together the minced garlic with the 4 tbsp Vinegar and the 2 tbsp Lemon Juice until well combined.
6. 6Assemble the Kushari: To assemble each serving, first drain and rinse the 1 can Chickpeas thoroughly. In a serving bowl, layer portions of the cooked 1 cup Rice, the cooked 0.5 cup Brown or Green Lentils, the cooked 1 cup Elbow Macaroni, and the drained 1 can Chickpeas.
7. 7Serve: Spoon a generous amount of the prepared tomato sauce over the layered ingredients. Garnish with a sprinkle of the crispy fried onions and a drizzle of the vinegar-garlic sauce. Serve immediately.

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