Hamada's Authentic Egyptian Kusherie

Recipe by UmmIbrahim
READY IN: 45mins




  • Chop the onions into small pieces ( I use the small electric food chopper and chop them in batches ) Reserve 1 tablespoon of the chopped onions for use later in the sauce.
  • Heat the oil on med high heat, you want the oil to be very hot before putting in the onions.
  • Add the onions in batches and fry until you get a deep brown (but not burned) color. You want them to be crispy. Be sure to watch them carefully as they go from medium brown to dark kind of quickly.
  • Drain them onto paper towels and set aside.
  • Boil lentils in water (about 4 cups) along with 1 clove garlic cut into quarters, and 1 tablespoon cumin until cooked, drain and set aside. MEANWHILE:
  • Boil the macaroni until done (about 10 min).
  • Cook the rice in the chicken stock add salt if the broth is unsalted.
  • Put them all together in the same pot and mix well.
  • Make the sauce.
  • In 1 tablespoon oil heated over medium heat add 2 cloves minced garlic, 1 tablespoon chopped onions that you reserved from before, and a dash of salt, stir and fry about 2 minute.
  • Add 1 and ½ teaspoon sugar to the onion garlic mixture and mix well.
  • Next, add one can 15 oz can tomato sauce.
  • Now add 2 tablepoons vinegar, a small squirt yellow mustard and a dash of lime juice. You can adjust the amounts according to your personal taste but it should have kind of a slight puckery bite.
  • To serve, put the kusherie onto a plate and add a SMALL amount of sauce to the top. (A little goes a long way, and you can always add more according to taste) Sprinkle the whole thing liberally with the fried onions. Mix together and enjoy!