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Pasta Kushari With Perfetto Vermicelli and Avemarie Lisce

Cooking Time: 70 minutes


  • ½C Perfetto Avemarie Lisce Pasta
  • 1 ¼ C Short grain rice
  • ½Can Chickpeas
  • 1tbsp Oil
  • Salt and Pepper to taste
  • For the Lentils:
  • 1C Brown lentils
  • Water to cover lentils
  • 1tbsp Olive oil
  • 1 Small onion, chopped
  • 1C Tomato sauce
  • ½tsp Cumin
  • Salt and pepper to taste
  • For the Vermicelli:
  • 240gr Perfetto Vermicelli Pasta, crushed
  • 1tbsp Olive oil
  • ⅛C White vinegar
  • 1C Tomato sauce
  • Salt to taste
  • For the Cumin Sauce:
  • ½tsp Garlic, crushed
  • ½tsp Cumin
  • 1tbsp Olive oil
  • ⅛C Water
  • ⅛C Vinegar
  • Salt to taste
  • For the fried onion:
  • 2 Onions, sliced
  • Oil for frying


  • 1.
    Boil the Avemarie Lisce Pasta as written on the pack, drain, add 1 tbsp olive oil and mix then set aside.
  • 2.
    Cook the rice as written on the pack and set aside.
  • 3.
    Prepare lentils:
  • 4.
    Wash the lentil thoroughly under running cold water, drain well.
  • 5.
    Place lentils in a pot covered with cold water and bring to a boil.
  • 6.
    Reduce heat and cook for 20 minutes until just al dente making sure to check on water level and add water whenever necessary.
  • 7.
    Drain and set aside.
  • 8.
    In the same pot sauté onion in oil then add the lentils.
  • 9.
    Add tomato sauce and season with salt, pepper and cumin.
  • 10.
    Continue cooking until done and set aside.
  • 11.
    Prepare vermicelli:
  • 12.
    In a pot over medium-high heat, fry the vermicelli with oil until it’s golden.
  • 13.
    Add water little by little and stir until it’s tender.
  • 14.
    Season with salt.
  • 15.
    Make tomato sauce:
  • 16.
    In a medium sauce pan, sauté garlic in oil about 1 minute.
  • 17.
    Add vinegar, tomato sauce, water and salt then mix well and set aside.
  • 18.
    Make Cumin sauce:
  • 19.
    In a small sauce pan, sauté garlic and cumin together until fragrant.
  • 20.
    Add vinegar, water then taste to adjust salt.
  • 21.
    Fried onions:
  • 22.
    In a deep pot, add oil to cover the bottom by 1 inch.
  • 23.
    Add onion slices and cook on medium-high stirring every now and then making sure not to burn the onions.
  • 24.
    Take onions out on a plate lined with kitchen paper.
  • 25.
    Set aside, it will Harden and get crispier.
  • 26.
    To assemble:
  • 27.
    Start packing ingredients tightly in a bowl, start with lentils, Avemarie Lisce Pasta, Vermicelli Pasta and Rice.
  • 28.
    Press it a little then invert it on plates, round it with chickpeas.
  • 29.
    Top with fried onion and sauces or you can serve the sauces aside.

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