EGYPTIAN KUSHARI | TML

EGYPTIAN KUSHARI | TML

themediterraneanlifestyle.com

Published in the TML Magazine Issue 9, 2020 | EGYPTIAN KUSHARI | Mediterranean Recipes | Egyptian Kushari | Ingredients | Method | TML

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Cooking tools:

  • Mandoline
  • Fine-mesh sieve
  • Slotted spoon
  • Chef's knife
  • Cutting board
  • Zip-top bag
  • Paper towel
  • Stove
  • Pot
  • Saucepan
  • Skillet
  • Colander
  • Kitchen towel
  • Fork
  • Spoon
  • Measuring cup
  • Measuring spoon
  • Mixing bowl
  • Plate

Ingredients

  • 5 big onions, thinly sliced (see notes)
  • 1/4 cup corn flour or all purpose flour
  • Unflavored oil for frying
  • 2 cups white basmati rice, soaked and rinsed
  • 1 cup broken vermicelli
  • 1 cup brown lentils, soaked for 2 hours and rinsed well
  • Enough water to cook the rice-vermicelli-lentil dish
  • 2 cups of elbow macaroni, cooked al dente
  • 1 tablespoon of onion-infused oil
  • 2 teaspoons of cumin
  • 2 cups of cooked chickpeas, or canned chickpeas
  • 1 tablespoon ground cumin
  • 1 heaped tablespoon of crushed garlic
  • 1/2 cup of white vinegar
  • 1 cup of water
  • 2 teaspoons cayenne pepper
  • Pinch of salt
  • 2 cups tomato juice
  • 3 tablespoons tomato paste
  • 1 teaspoon of sugar
  • Salt
  • pepper

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