Authentic Kushari Recipe | Best Kushari Recipe | Egyptian Kushari | Allspice Institute

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are more affordable and convenient.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes are budget-friendly and versatile.

macaroni

🥗Healthier: whole wheat pasta

💰Cheaper: any pasta shape

Any pasta shape can work in this dish.

Heat 1.5 cups canola oil in a frying pan.

Sprinkle salt over shallots and add to the oil once warm.

Fry shallots until golden brown and place on absorbent paper.

Run the oil through a sieve to use for cooking.

Prepare garlic vinegar sauce: add 1 tablespoon onion infused oil to a saucepan, add 2-3 cloves garlic, then vinegar, lemon juice, water, salt, cumin, coriander, and pepper, and turn off heat.

Transfer garlic vinegar sauce to a serving container.

For the chili garlic sauce, add 1 tablespoon oil to the same pan, add garlic, red pepper flakes, drizzle of tomato sauce, salt, and pepper, then turn off heat and transfer to a serving container.

For the tomato sauce, add 2 tablespoons onion infused oil to the pan, add garlic, then tomato sauce, vinegar, cumin, coriander, salt, and pepper, and adjust seasoning.

Toast vermicelli in onion infused oil until dark brown.

Add basmati rice to the pan and coat with hot oil.

Add lentils and pasta, then add hot water until it is 2 centimeters above the dry ingredients.

Bring to a boil for 5 minutes, then add spices and stir gently.

Cover and reduce heat to low, cooking for 7-10 minutes, checking after 7 minutes.

Fluff rice with a fork and add sauces while hot.

Add chickpeas and garnish with crispy fried shallots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens