Koshari

Rice, lentils and pasta with tomato sauce and crisp onion.

Ingredients

• 2 cups Rice
• 1 cup Brown lentils
• 1½ cups Elbow macaroni
• 1 cup Chickpeas
• 4 Onions
• 6 Tomatoes
• 3 tbsp Tomato paste
• 6 cloves Garlic
• ¼ cup Vinegar
• 1 tbsp Cumin
• 1 tsp Chili flakes
• 2 cups Frying oil
• 2 tsp Salt

Method

1. Fry the onions — Slice thin and fry slowly until deep brown and crisp; drain on paper and keep the oil.
2. Cook the lentils — Boil until tender but whole, then drain.
3. Cook the rice — Cook the rice with some of the onion oil until fluffy, then fold the lentils through.
4. Boil the pasta — Cook the macaroni and drain.
5. Make the sauce — Cook the tomato with garlic, cumin and paste for 25 minutes until thick.
6. Make the daqqa — Whisk vinegar with crushed garlic, chili and a little cumin — the sharp sauce is essential.
7. Koshari is ready — Layer rice and lentils, then pasta, then chickpeas, sauce, daqqa and a mountain of crisp onion.

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