Kushari

🛒 Ingredients

• Short-grain rice 120 g · 150 kcal
• Brown lentils 100 g · 135 kcal
• Small macaroni pasta 90 g · 130 kcal
• Canned chickpeas 70 g · 90 kcal
• Spicy tomato sauce 100 g · 80 kcal
• Crispy fried onions 30 g · 100 kcal
• Garlic-vinegar dressing (Dagga) 20 g · 10 kcal
• Chili sauce (Shatta) 20 g · 40 kcal

👨‍🍳 Instructions

1. Prepare the lentils: Rinse lentils, then boil in water until tender but still holding shape, about 20-25 minutes; drain and set aside.
2. Cook the rice: Wash rice thoroughly, then cook with water (1:1.5 ratio) until all water is absorbed and rice is fluffy, about 15-20 minutes.
3. Boil the macaroni: Cook macaroni according to package instructions until al dente; drain and lightly toss with a little oil to prevent sticking.
4. Prepare the crispy fried onions: Thinly slice onions, toss with a pinch of flour (optional), and deep-fry in hot oil until golden brown and crispy; drain on paper towels.
5. Make the spicy tomato sauce: Sauté minced garlic in oil, add crushed tomatoes, chili powder, and spices; simmer for 20-30 minutes until thickened.
6. Prepare the Dagga (garlic-vinegar dressing): Mix crushed garlic, white vinegar, water, cumin, and a pinch of chili; adjust seasoning to taste.
7. For Shatta (chili sauce), simply mix chili paste or finely chopped chilies with a little oil and vinegar; heat gently if desired.
8. Assemble the Kushari: Layer the rice at the bottom of a serving bowl, followed by macaroni, then lentils, and chickpeas.
9. Top generously with the spicy tomato sauce and a heap of crispy fried onions; serve immediately with Dagga and Shatta on the side for individual preference.