One-Pot Kushari
All the comfort of kushari made in one pot: rice, brown lentils, vermicelli and macaroni topped with a tangy tomato sauce and golden crispy onions.
Kushari is an icon of Egyptian street food, and here it is cooked in a single pot to bring rice, lentils, pasta, and vermicelli together in one hearty dish. Crispy onion and a spiced tomato sauce give it its authentic character with minimal effort.
How to Prepare
Toss the sliced onion with a pinch of flour, cornstarch and sugar, then fry in hot oil until crisp and golden; set aside.
In the same pot, layer and cook the vermicelli, soaked rice and soaked brown lentils with the spices.
Boil the ring macaroni and spaghetti and add them in.
For the sauce, fry the crushed chili and garlic, add the blended tomato, tomato paste, spices, a pinch of salt and sugar, vinegar and water, and simmer.
Serve the kushari topped with the tomato sauce and the crispy onions.
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Adding a pinch of flour, cornstarch and sugar to the onion before frying makes it extra crispy and golden.
Ingredient Swaps
Swap the rigatoni for any short pasta like penne or fusilli.
You can use red lentils instead of brown, noting their shorter cooking time.
Top it with boiled chickpeas as in the traditional version.
Common Questions
How do I get crispy onions?
Slice them thin, coat lightly with starch, and fry over medium heat until golden.
Why did the rice stick to the pot?
Add enough liquid, cook on low heat, and avoid over-stirring.
Can I make it ahead?
Yes, but prepare the crispy onion and sauce fresh at serving time.
What is the secret to the spicy sauce?
Garlic, vinegar, and cumin with tomato are the base of the signature daqqa sauce.
How do I reheat it?
Add a splash of water and warm it gently so it does not dry out.
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