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  • 2 C cooked rice
  • 2 C cooked pasta (macaroni or penne)
  • 2 T vinegar
  • 1 tsp ground cumin, divided
  • ½ tsp garlic powder
  • 1 C cooked lentils
  • 1 can (15 oz.) crushed tomatoes
  • ½ C water
  • 1 ½ T Pioneer® Sugar
  • ¼ tsp ground cinnamon
  • ½ tsp salt
  • ¼ tsp red pepper
  • 1 T oil
  • 2 med. onions, thinly sliced (about 2 cups)


  1. Combine rice and pasta and spoon into the bottom of a shallow serving platter. Keep warm. 
  2. Whisk together vinegar, ½ tsp cumin and garlic powder in a medium bowl. Add cooked lentils and stir to combine. Spoon over rice / pasta. 
  3. Combine tomatoes, water, Pioneer® Sugar, cinnamon, salt, remaining cumin, and red pepper in a medium saucepan. Cook over medium heat about 5 minutes or until heated through, stirring occasionally. 
  4. Spoon tomato mixture over the lentil layer. Partially stir tomato mixture into other layers, but do not completely combine all the layers. Keep warm. 
  5. Sauté onions in oil over high heat until browned and starting to crisp. Scatter over top of the Kushari and serve.

Cooks Note

Kushari is often referred to as “Egyptian Chili” and is a specialty of street vendors in Cairo.
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