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Egyptian bus stop Kushary


  • Cook the pasta in a pot of lightly salted, boiling water until al dente. Then drain well, toss with a little oil and set aside.
  • At the same time, heat 2 tbsp oil and the butter in a heavy-bottomed pan and gently sauté the onions until lightly coloured, stirring now and again.
  • Then add the lentils and rice and cook for about 5 mins, continually stirring.
  • Add the cumin with 1 tbsp salt, and cook for 1-2 mins to toast.
  • Then add the stock, reduce the heat and gently simmer until most of the liquid has absorbed and the lentils and rice are tender, but not mushy and the mixture starts crackling on the bottom, stirring occasionally.
  • Heat a little oil in a heavy-bottomed pan and cook the drained pasta until it is a little crisp and brown, stirring now and then. Then add to the lentil mixture with the parsley, coriander and harissa, and mix well.
  • Serve warm or at room temperature in individual bowls with a dollop of yoghurt on top.
  • from “Street Food” by Susan Feniger



  • 1 cup straight cut elbow pasta
  • sea salt
  • olive oil
  • 2 tbsp butter
  • 2 very large onions, chopped
  • 1 cup brown or black lentils, rinsed
  • ¾ cup Basmati rice
  • 1 heaped tspn ground cumin
  • 2½ cups vegetable stock
  • 2 tbsp chopped Italian (flat leaf) parsley
  • 1 tbsp chopped fresh coriander
  • 1 tbsp harissa
  • Greek yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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