Best 3 Kusherie Egyptian Lentils And Rice Recipes

Kusherie is a traditional Egyptian dish made from lentils, rice, and pasta. It is a hearty and flavorful stew that is often served as a main course or side dish. The dish is typically made with brown lentils, rice, macaroni, and a variety of spices, including cumin, coriander, and paprika. It is often topped with fried onions and a tomato sauce. Kusherie is a popular dish in Egypt and is often served at family gatherings and celebrations. It is also a relatively easy dish to make, making it a great option for busy weeknight meals.

Here are our top 3 tried and tested recipes!

EGYPTIAN LENTILS AND RICE (KOUSHRY)

Egyptian Lentils and Rice (Koushry) image

Provided by Food Network

Categories side-dish

Time 2h35m

Number Of Ingredients 9

Ingredients

1 cup small lentils (French de Puy or black)
1 1/2 cups boiling water
2 1/4 cups boiling water
1/2 teaspoon salt
2 teaspoons butter
1 cup long grain rice
1 large onion, finely diced
2 tablespoons olive oil
Salt and pepper

Steps:

For the lentils: Soak the lentils in cold water for 2 hours. Drain. To the boiling water, add the lentils. Simmer, covered, for 15 to 20 minutes, adding more water if necessary For the rice: To the boiling water, add the salt and butter. Stir in the rice. Reduce heat and simmer, covered for 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Remove lid and fluff with a fork. In a sautepan, cook onions in olive oil, then add rice and lentils and seasoning and more water if needed. Simmer approximately 10 minutes.

KUSHERIE (EGYPTIAN LENTILS AND RICE)

KUSHERIE (EGYPTIAN LENTILS AND RICE) image

Categories Vegetarian Simmer

Yield 8 people

Number Of Ingredients 21

Ingredients

Rice and Lentils
2 tablespoons oil
1 bag lentils
4 cups boiling water (or stock)
1 teaspoon salt
1 dash pepper
2 cups rice
1 cup boiling water (or stock)
3 cups Salsa OR Sauce
¾ cup tomato paste
3 cups tomato juice (or tomato sauce or pureed tomatoes)
1 green pepper , chopped
½ cup celery leaves , chopped
1 tablespoon sugar
½ teaspoon salt
1 teaspoon cumin
¼ teaspoon cayenne pepper (or crushed chilis to taste)
Browned Onions
2 tablespoons oil
3 onions , sliced
4 garlic cloves , minced

Steps:

Directions: 1 In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often. 2 Pour 1 cup water in and put lid on quickly. When popping stops, add the 3 cups boiling stock and the salt and pepper. 3 Cook uncovered 10 minutes over medium heat. 4 Stir in the rice and 3 cup stock. 5 Bring to boil, reduce heat, cover and simmer 25 minutes without stirring. 6 Serve with Salsa on top...OR make sauce: Heat all the sauce ingredients together in a medium saucepan. 7 Bring to boil, reduce heat, cover and simmer 20-30 minutes. 8 To make browned onions, heat oil in a small skillet. 9 Saute onions and garlic over medium heat till browned. 10 To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.

KUSHERIE (EGYPTIAN RICE AND LENTILS)

Kusherie (Egyptian Rice and Lentils) image

Easy to make, despite the recipe length, and high in protein. In Egypt this is served with plain yogurt as a side dish. From Mennonite cookbook More-With-Less.

Provided by Kaarin

Categories One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons oil
1 1/4 cups lentils
3 cups boiling water (or stock)
1 teaspoon salt
1 dash pepper
1 1/2 cups rice
1 cup boiling water (or stock)
3/4 cup tomato paste
3 cups tomato juice (or tomato sauce or pureed tomatoes)
1 green pepper, chopped
1/2 cup celery leaves, chopped
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon cumin
1/4 teaspoon cayenne pepper (or crushed chilis to taste)
2 tablespoons oil
3 onions, sliced
4 garlic cloves, minced

Steps:

In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often.
Add the 3 cups boiling stock and the salt and pepper.
Cook uncovered 10 minutes over medium heat.
Stir in the rice and 1 cup stock.
Bring to boil, reduce heat, cover and simmer 25 minutes without stirring.
Meanwhile make sauce: Heat all the sauce ingredients together in a medium saucepan.
Bring to boil, reduce heat, cover and simmer 20-30 minutes.
To make browned onions, heat oil in a small skillet.
Saute onions and garlic over medium heat till browned.
To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.

Nutrition Facts : Calories 391, Fat 9.9, SaturatedFat 1.4, Sodium 1183.5, Carbohydrate 67.6, Fiber 7.3, Sugar 14.2, Protein 10.3

Tips:

For the best flavor, use high-quality lentils and rice. Look for lentils that are plump and free of blemishes, and rice that is fresh and aromatic.
Be sure to rinse the lentils and rice thoroughly before cooking. This will help to remove any dirt or debris, and it will also help to prevent the lentils from becoming mushy.
Use a heavy-bottomed pot to cook the lentils and rice. This will help to distribute the heat evenly and prevent the food from sticking.
Add the spices to the pot along with the lentils and rice. This will help to infuse the food with flavor.
Bring the mixture to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the lentils and rice are tender.
Once the lentils and rice are cooked, remove the pot from the heat and let it stand for a few minutes before serving. This will allow the flavors to meld together.
Serve the koshari with a variety of toppings, such as fried onions, tomatoes, cucumbers, and hard-boiled eggs.

Conclusion:

Koshari is a delicious and nutritious Egyptian dish that is perfect for a quick and easy meal. It is also a great way to use up leftover lentils and rice. With its unique blend of flavors and textures, koshari is sure to be a hit with your family and friends.