Authentic Egyptian Brunch: Delicious Paleo-Friendly Feta and Spinach Stuffed Kushari

Allergens

Dairy (Feta Cheese)

Ingredients

• 1 cup Kushari (a mixture of rice, lentils, vermicelli, and chickpeas)
• 8 oz Feta Cheese
• 2 cups Fresh Spinach
• 1 tbsp Olive Oil
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 1 tsp Ground Cumin
• Salt and Pepper to taste

Instructions

1. In a large pot, combine Kushari with water according to package instructions. Cook until tender.
2. Drain the cooked Kushari and set aside.
3. In a separate pan, heat olive oil over medium heat. Add diced onions and sauté until translucent.
4. Add minced garlic and cook for another minute, stirring frequently to prevent burning.
5. Stir in the ground cumin, and cook for another 30 seconds.
6. Fold in the fresh spinach, cooking until it wilts. Season with salt and pepper to taste.
7. Crumble the feta cheese and mix it into the spinach mixture until fully combined.
8. Combine the cooked Kushari with the spinach and feta mixture, stirring well.

Chef’s Insight

The combination of flavors and textures creates an unforgettable brunch experience.

Notes

Ensure you are using authentic kushari mix for an accurate taste experience.