When you think of typical Egyptian food, kushary may come to mind. Kushary is a classic Egyptian comfort food. It is a popular street food in Cairo and throughout Egypt. Kushary is a delicious combination of common pantry grains, chickpeas, crispy onions, garlic, and savory-tangy vinegar and tomato sauces!

If you are on a low carb diet, then look away. This is not a low calorie meal by any means, but it definitely has a lot of nutritional benefits and comes packed with great carb fueled energy. Lentils are rich in dietary fiber, magnesium, and these slow burning complex carbs are excellent for regulating blood sugar and boosting energy levels. Lentils are also high in iron and low in fat, making them the perfect inexpensive and healthy substitute for red meat! The dish is super easy to make; essentially simply cook rice, lentils, and macaroni and combine. This lovely trio is elevated in flavor from ordinary to surprising and lip-smacking with the  garlicky vinegar tomato sauce and crunchy fried onions atop. This dish is ideal for a large crowd, a picnic gathering, or a pot luck. The trick to a perfect kushary is cooking the rice, pasta, and lentils properly so that they are not too mushy and combine well without getting… smushy, for lack of a better word! Not too experienced cooking fluffy rice and lentils? Not to worry! Follow my guide for perfect lentils and rice in my recipe posts. 

In my original post to this recipe, I suggested using store-bought french fried onions. You can still do this, BUT I have a very easy and quick way to get delicious crunchy onions at home. Since my posts are all about home-made recipes and clean eating from scratch, I am going to suggest you try this. You simply need to slice onions thinly and fry in pure olive oil or safflower oil as these oils have a high smoke point and will do well for frying. I made a convenient mistake once and did this in a pot with a small diameter, so the onions sat atop one another and released a lot of water. The onions started to simmer in its juices, instead of browning and crisping. I decided to toss in a sprinkling of corn starch to absorb the excess moisture and let me tell you- this trick worked like a charm! The onions started to blister and caramelize beautifully. Now, I always sprinkle in a tablespoon of corn starch to get nicely crisp onions. I do advise to still use a large, bottom heavy pot for the onions to fry in to get an even crisp result, but also because you can utilize the large pot to toss the cooked pasta in the leftover onion infused oil in later. 

Another important secret to a flavorful kushary, is to boil the pasta in a generously salted and garlicky water so that the noodles are infused with flavor as they cook. Typical Egyptian kushary street vendors will use a combination of half elbow pasta and half broken spaghetti noodles. I also include vermicelli noodles when I cook the rice for extra texture. It is essential to toss the pasta in some olive oil (use the leftover oil from frying the onions!) once it drains, before the pasta clumps together from the hot starches. 
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Kushary

2013-11-12 03:03:43

Serves 8

a warm delicious combination of pasta, rice and lentils served with onions and topped with a garlicky vinegar tomato sauce!

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

For the Kushary

Lentils

1. 2 c lentils
2. 2-3 c water
3. 1 1/2 tsp cumin

Rice

1. 2 c long grain
2. 1/2 c vermicelli noodles (shareya in Arabic stores)
3. 1/2 tsp salt
4. 2 c water
5. 1c chicken broth

Pasta

1. 1 lb elbow pasta
2. 1/2 c spaghetti, broken into thirds
3. water
4. olive oil
5. garlic powder
6. salt

Toppings

1. 1 large onions, sliced thin and long
2. 2 tbsp olive oil
3. 1 tbsp corn starch
4. 1 cup dried chickpeas

For the tomato sauce

1. 1 large tomato, diced
2. 1 can of tomato paste
3. 2 tbsp minced garlic
4. 1 tbsp olive oil
5. 1 1/2 tsp cumin
6. 1/4 tsp of cayenne pepper (optional)
7. salt and pepper to taste
8. 2 tbsp distilled white vinegar

For the vinegar garlic sauce (Daqqa)

1. 3 garlic cloves, minced (1-2 tbsp)
2. 1 tsp ground coriander
3. 1/2 tsp ground cumin
4. 3 tbsp of fresh lemon juice (1/2 lemon)
5. 3 tbsp distilled white vinegar
6. 1-3 tbsp water

For the Kushary

1. To prepare all three grains, begin by picking the lentils and dried chickpeas for any dirt or bad pieces and wash thoroughly.
2. Throw the chickpeas into an Instantpot or other pressure cooker and cover completely with water. Cook for 45 minutes under high pressure, natural release. Rinse the rice and soak in cold water as you prepare the onions and lentils in the following steps.
3. First sauté the sliced onions with the olive oil in a very large pot (this is the pot you will eventually mix everything in) over medium- high heat. Cook for about 5 minutes until onions begin to turn yellow. Sprinkle on the corn starch and stir quickly to evenly coat all onions. Continue to stir the onions until they have turned golden brown and blistered or caramelized on some parts. Remove the onions with a slotted spoon and lay over paper towel, reserving the leftover oil in the pot.
4. Cook the lentils in a medium sized pot. Add 1 tbsp olive oil to a pot over medium-high heat, and add the lentils and cumin- DO NOT ADD SALT. Cover the lentils completely with water, with no more than 1 cm of water over them. Allow to boil for 1 minute then turn down the hea to medium-low and simmer, covered. The lentils need to be "al dente", not too soft. Keep an eye on the lentils, and add 1/4 cup more water if the lentils are still too hard, being careful not to overcook. Remove from heat and pour into a glass or ceramic bowl as soon as they are done.
5. Cook the rice in a a separate pot by tossing the vermicelli noodles rice in the olive oil until golden brown. Add the drained rice and salt, cover with water and broth, and turn down to low once it boils. As soon as the liquid appears to be all absorbed (about 10 minutes into cooking), remove the lid and gently stir and fluff the rice with a fork. Allow it to cook for 1-2 more minutes if there is any water on the bottom. Allow to cool for 5 minutes and then remove the rice from heat and transfer to a bowl so that the rice does not stick to the bottom of the pan.
6. In a large pot, boil water and add generous amounts of garlic powder, oil, and salt to the water so that the pasta absorbs these flavors. Cook the pasta according to directions for al dente pasta, plus 2 minutes. You want it to be cooked through, but again, not too soft. .
7. Once all three grains are cooked, and the pasta has drained, toss the pasta in the remaining oil from the onions, plus an extra tablespoon of oil with salt and pepper as needed.
8. Then add the rice and lentils. Do not over mix; just toss until combined.
9. Serve with onions and chickpeas on top and the vinegar garlic daqqa and spicy tomato sauce on the side.
10. Bil Hanna wil Shifaa!

For the vinegar garlic daqqa

1. Heat 1 tbsp of oil in a small pot.
2. Add the minced garlic and sauté until yellow but not golden or brown. Quickly add the coriander, cumin, salt and pepper. Remove from the heat.
3. Using a whisk, add the vinegar and then the lemon juice. Add water to thin out the concentrated sauce. Drizzle generously over the kushary when serving.

For the tomato sauce

1. In a saucepan, sauté the garlic in the olive oil over medium-high heat. As soon as the garlic turns golden, add the diced tomatoes, then the tomato sauce. Stir well and reduce heat to medium-low.
2. Add the vinegar, cumin, and cayenne pepper.
3. Add 1/2-1 cup of water to thin the sauce to desired consistency. Add salt and pepper to taste. Simmer for 5-10 minutes on low.

Notes

1. Omit the cayenne pepper from tomato sauce if you do not desire a hot and spicy sauce.
2. Use french fried onions found at the grocery store as a substitute to cooking the fried onions or just to add on along with it!
3. If serving this for a smaller amount than 8-10 people, keep the grains separated and mix only when serving so that it doesn't get sticky and clumpy when you reheat.
4. Only add the daqqa and tomato sauce when serving and enjoying.

By Noha ElSharkawy

Sugar & Garlic https://sugarandgarlic.com/

I love spinach, and this Middle Eastern recipe hailing form Egyptian kitchens is one delicious dish. Served with rice, this recipe can be made vegetarian or with meat. We opt to use meat and I use the ground beef variation. I have however made this with no meat many times and it is just as tasty!

This is one of the EASIEST dishes in my collection. If you are using meat you just brown it in a large pot with onions, garlic, and ground coriander. If you are not using meat, skip it and just sauté the onions and garlic.  Simmer in 1/2 cup of water or broth and 1 cup of crushed tomatoes. At the very end you add fresh spinach and simmer until it is wilted. A small handful of rice is added to thicken the sauce as spinach releases some water making it a bit too liquified. Serve with rice and enjoy! Bil hana wil Shifaa (May you have your meal with gladness and health in Egyptian Arabic).
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Egyptian Spinach

2013-11-09 03:17:05

Serves 4

Savory spinach served with rice and optional meat make this and iron packed and delicious meal

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Prep Time

5 min

Cook Time

20 min

Total Time

25 min

Prep Time

5 min

Cook Time

20 min

Total Time

25 min

Ingredients

1. 1 lb ground beef or stew beef
2. 1 tsp of allspice (for beef use only)
3. 1 onion, minced
4. 3 cloves garlic, minced
5. 1 tbsp ground coriander + 1/2 tsp
6. 1 cup water
7. 1-2 cup crushed tomato sauce
8. 1 c water or broth
9. 3 cups of roughly chopped spinach or baby spinach
10. salt and pepper to taste

Instructions

1. If using meat, brown the beef in a large pot over medium-high heat, add the all spice,1 tsp of salt and 1/4 tsp of pepper. When the beef is browned, add the minced onion, garlic, and 1 tbsp of the coriander and toss until onions are translucent.
2. Add 1 cup of water so that the beef is just covered. Bring to a boil, then lower heat and simmer uncovered until all water is almost absorbed.
3. Add the crushed tomatoes and broth or water and stir well. Add a small handful of rice and the spinach.
4. Stir in the teaspoon of coriander. Simmer until the rice becomes cooked and spinach just wilted, and remove from heat. Do not over cook as the spinach will lose its color and become too tender.
5. Serve with white rice and enjoy!

Notes

1. If not using beef it is highly recommended to use broth instead of water to impart flavor to the sauce.

By Noha ElSharkawy

Adapted from Mom

Adapted from Mom

Sugar & Garlic https://sugarandgarlic.com/

These muffins are full of fiber and bursting with orange and blueberry juiciness. I love to bake with seasonal produce. I have a bowl of zesty juicy oranges sitting on my counter and they were perfect for these muffins . This recipe originates from my aunt’s yummy orange cake. I adapted it to add the blueberries and oats and swapped out some of the flour and oil for healthier alternatives. I used whole grain flour and olive oil in lieu of the all purpose white flour and GMO corn oil.

It will also increase the feeling of excitement and boost the flow of blood into the penile region, which results in libido. order cialis http://seanamic.com/ When they are taken on a day to day basis, these supplements tend to heighten sexual stimulation price of cialis time, boost sexual drive, deepen sexual sensations and climax, and balance the hormonal system for right reproductive functioning. So, are you ready to buy Sildenafil the easiest and convenient way? Safed musli, enriched with multiple health benefits is a key ingredient used for the production of uk cialis sales such helpful product is known as sildenafil citrate. There are different other enthusiastic and behavioral changes into human as it might be excessively dynamic, fretful, fractious and damaging for little or on occasion no reasons by any means. viagra tablets in india The recipe is incredibly easy. Just mix the wet ingredients together, add the flour and baking powder, combine with the oats and berries, and bake. You don’t even need a mixer. Along with the olive oil I used to moisten the cake, I added some  juice by throwing the orange I zested into my blender to make some pure whole fiber orange juice. My family drank the extra  juice and loved it; it’s pulpy and has all the fiber as opposed to  juice you get from an extractor. That is the beauty of using produce in season. You get the best flavors with no additives or artificial flavoring. The blueberries are just starting to phase out for the fall, but you may still be able to snag some sweet juicy ones! This recipe works well with lemon if that is your preference; just swap the juice and zest for lemon! 

Blueberry Orange Oatmeal Muffins

2013-11-06 16:26:08

Yields 16

refreshing orange, juicy blueberries, and whole grain fiber make this a delicious treat you don't have to feel guilty about!

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Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Ingredients

1. 1 c all purpose flour
2. 1 c whole grain flour
3. 4 eggs
4. 1 c sugar
5. 1/2 c honey
6. 1 tbsp orange zest
7. 1/2 c olive oil
8. 3/4 c orange juice
9. 1 tbsp baking powder
10. 1/2 c rolled oats
11. 1 c fresh blueberries

Instructions

1. Preheat the oven to 350 degree and grease a muffin tin.
2. Combine the flour and baking powder in a medium bowl.
3. In a larger bowl combine the eggs, zest, sugar, honey, oil and orange juice. Mix well.
4. Slowly add the flour mixture to the liquid mixture.
5. Add the oats and blueberries and stir with a large spoon until incorporated.
6. Pour into a muffin tin, filling 2/3 of the cavity, and bake for about 20 minutes.

By Noha ElSharkawy

Sugar & Garlic https://sugarandgarlic.com/