Egyptian Kushhari recipe from Pinterest

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 355.1
  • Total Fat: 6.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 745.2 mg
  • Total Carbs: 67.3 g
  • Dietary Fiber: 9.4 g
  • Protein: 13.1 g

View full nutritional breakdown of Egyptian Kushhari recipe from Pinterest calories by ingredient
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A very high vitamin, protein, and fiber VEGAN meal with low fat and zero cholesterol! A very high vitamin, protein, and fiber VEGAN meal with low fat and zero cholesterol!
Number of Servings: 10


    1 cup dry Small Elbow Macoroni
    2 oz Vermicelli pieces
    1 cup brown lentils ( soak for 1 hour in water before cooking)
    1.5 can, drained Tomatoes, canned, petite diced, Kroger brand ( unsalted)
    4 cup canned Tomato Sauce, 32oz
    2 cans Chickpeas, heated to warm, then drained
    1 tsp coriander, ground
    1 tsp Cumin (groUnd)
    1 tsp crushed red pepper flakes
    3 tbsp Pure Vegetable Oil
    2 tbsp Distilled White Vinegar
    1/2 tsp Onion powder
    4 tsp Garlic Minced
    1 whole Bay Leaf
    1 tsp ground tumeric
    3-4 cup Basamati Rice , steamed or stir fried in oil
    2 cup Kitchen basics vegetable broth unsalted
    5-8 cups (8 fl oz) Water, tap, filtered, divided


Everything mixed together for full flavor was the best way I stored this recipe in my fridge.


This recipe has to be made in stages and takes a bit of time. However, I found a pre-packaged basamati rice that steamed up great in the microwave oven for this recipe at Kroger. The chickpeas can also be cooked in the microwave to warm them before draining them and setting aside. I found keeping the ingredients seperated in their own plastic Tupperware mixing bowls with lids kept everything nice and evenly warm.
First I started to pre-soak my one cup of lentils in water after rinsing then a bit in filtered water. I set them aside in a large glass Pyrex measure cup and set the microwave timer for one hour.
I first started the elbow macaroni on the stove in four cups of rolling boiling water to one cup pasta and only cooked for 6 minuets to al dente. Then drain them and set aside in mixing bowl with lid. Next place 2 tbsp of vegetable oil in a soup pot and heat oil. And 2 tsp of the minced garlic and sauté for about 40 seconds then add the onion powder, bay leaf, coriander, celery flakes and cumin and blend well. Add the drained tomato pieces next and stir well. Next add the four cups of tomato sauce and stir well. When sauce begins to bubble add vinegar and set aside with lid on to keep warm.
When lentils have done soaked for an hour get out your smallest colander and drain and rinse them well. Heat a large skillet with 2 tbsp of vegetable oil on stove then add other 2 tsp of minced garlic and stir fry, next adding the lentils and vermicelli pieces to skillet and brown lentils and vermicelli a bit. Next add the 2cups of vegetable broth and one cup of water to pan and bring it to boil, then reduce heat, cover with lid and continue cooking until liquid is soaked up. 3 cups of water, instead of vegetable broth can be used if a lower sodium recipe is what your looking for. I don’t usually salt any of my recipes due to doctors orders, myself. Also this recipe originally called for onions to be sautéed befor the garlic for the tomato sauce, but they are a migraine trigger for me so that I can no longer cook them anymore.
After cooking all the parts to this, do mix them up in any order you feel is best for you. Before storing the dish in my fridge, I placed all the ingredients together in my largest plastic mixing bowl with lid and gave it a good shake to mix and combine all ingredients together.

Serving Size: Makes about 10 full plate servings

Number of Servings: 10

Recipe submitted by SparkPeople user MELTEA43.

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