Egyptian kushari with sausage recipe - Koshary - food - cooking recipes - Mai Ismael Channel

Rinse lentils under cold water and soak for 30 minutes.

Cook lentils in boiling water until tender, about 15-20 minutes, then drain.

In a separate pot, cook rice according to package instructions, adding salt to taste.

Boil macaroni in salted water until al dente, then drain and set aside.

In a skillet, heat olive oil over medium heat and sauté chopped onions until golden brown, about 10 minutes.

Add minced garlic to the onions and cook for an additional minute until fragrant.

Stir in tomato sauce, cumin, coriander, bay leaves, and vinegar; simmer for 10 minutes.

Combine cooked lentils, rice, and macaroni in a large serving bowl.

Pour the tomato sauce mixture over the combined grains and stir gently to mix.

Top with cooked chickpeas and fried onions.

Sprinkle with cayenne pepper and black pepper to taste.

Serve with lemon wedges on the side for squeezing over the dish.

Allergens