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1000 ml Ginger
125 grams powdered broth
100 grams of macaroni, boiled
100 grams of lentils, soak 1 hour Mayonnaise to taste
4 tomatoes, finely chopped Fish ball
4 cloves of garlic, finely chopped
2 tablespoons ground pepper
1 large red chili, coarsely chopped Sushi rice
1 onion, cut into small cubes Dried bay leaves
1 3⁄4 teaspoon
1⁄2 teaspoon
1⁄2 teaspoon ground black pepper

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This dish has been known since the 19th century. It tastes delicious and it's also easy to make

  • Medium




Kushari, also spelled Koshari or Kushari, is a beloved Egyptian dish known for its hearty and satisfying combination of ingredients. It is often considered Egypt’s national dish and is widely enjoyed across the country. Kushari is a flavorful and budget-friendly meal that combines pasta, rice, lentils, chickpeas, and a tangy tomato sauce, making it a popular street food and comfort food choice. Here’s a description of Kushari:

Ingredients: Kushari typically includes the following key ingredients:

  • Rice: Long-grain rice is often used as the base of the dish, providing a fluffy and neutral canvas for the other ingredients.
  • Lentils: Brown or green lentils are cooked until tender and added to the dish, offering a nutty and earthy flavor.
  • Pasta: Short pasta shapes, such as macaroni or small penne, are boiled until al dente and mixed with the rice and lentils.
  • Chickpeas: Cooked chickpeas are another protein source in Kushari, providing a mild, slightly nutty taste and a creamy texture.
  • Tomato Sauce: A tangy and slightly spicy tomato sauce is a key component of Kushari. It often contains vinegar, garlic, and cumin, giving it a zesty and aromatic flavor.
  • Caramelized Onions: Thinly sliced onions are fried until they become crispy and caramelized, adding a sweet and savory crunch to the dish.
  • Garlic Sauce: Some variations of Kushari include a garlic sauce made with garlic, vinegar, and oil. This sauce can be drizzled over the top for extra flavor.
  • Chili Sauce (optional): For those who enjoy some heat, a chili sauce may be added to the dish.

Texture: Kushari offers a satisfying combination of textures:

  • Rice: The rice is soft and fluffy.
  • Lentils: Lentils are tender and slightly creamy.
  • Pasta: The pasta is cooked al dente, providing a slight bite.
  • Chickpeas: Chickpeas add a creamy texture and a bit of firmness.
  • Tomato Sauce: The tomato sauce is thick and coats the ingredients.
  • Caramelized Onions: Caramelized onions provide a crispy and sweet crunch.

Flavor: The flavor profile of Kushari is rich and layered:

  • Tomato Sauce: The tomato sauce is tangy and slightly spicy, with hints of garlic and cumin.
  • Lentils and Chickpeas: Lentils and chickpeas contribute earthy and nutty flavors.
  • Caramelized Onions: Caramelized onions add a sweet and savory element.
  • Garlic Sauce (if used): Garlic sauce provides a pungent and garlicky kick.

Preparation: Making Kushari involves several steps:

  1. Cook Rice and Lentils: Rice and lentils are cooked separately until tender.
  2. Cook Pasta: Pasta is boiled until al dente.
  3. Prepare Tomato Sauce: The tomato sauce is made by simmering tomatoes, vinegar, garlic, and spices until it thickens and becomes flavorful.
  4. Caramelize Onions: Thinly sliced onions are fried in oil until they turn crispy and golden brown.
  5. Assemble: To serve, the cooked rice, lentils, pasta, and chickpeas are mixed together. A generous amount of tomato sauce is poured over the mixture, and it’s topped with caramelized onions. Garlic sauce and chili sauce, if desired, can be added for extra flavor.

Serving: Kushari is often served in bowls or on plates and can be eaten with a fork and spoon. It’s a filling and satisfying dish, making it a popular choice for lunch or dinner. It is also commonly enjoyed as street food in Egypt, served from food stalls and carts.

Kushari’s combination of textures and flavors, along with its affordability and versatility, has made it a beloved and iconic dish in Egyptian cuisine. It’s a hearty comfort food that offers a taste of Egypt’s culinary heritage.



Boil lentils and water until half cooked then add rice and salt


Stir well and cook in a small saucepan until cooked then remove and set aside


Sauté the onions and garlic until fragrant, then add the chilies and tomatoes


Stir well then add salt and pepper and cook until thickened before removing


Stir in the lentil and macaroni mixture then place on a serving plate and drizzle over the sauteed tomatoes.


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