Koshari

Method

1. 1

   Step 1

   Fry the onions (opens in a new tab) in the oil over medium-high heat, stirring often, until deep brown and crisp. Lift out onto kitchen paper and keep the oil.

   • 20 min
   • medium-high heat
   • Frying pan / skillet (opens in a new tab)

   Food safety: Watch closely towards the end — fried onions go from brown to burnt very quickly.

   

2. 2

   Step 2

   Meanwhile, boil the lentils in plenty of water with half the cumin (opens in a new tab) until just tender, about 20 minutes, then drain. Boil the pasta (opens in a new tab) in salted water until al dente and drain.

   • 20 min
   • medium heat
   • Saucepan (opens in a new tab)
   • Stockpot / large pot (opens in a new tab)

   

3. 3

   Step 3

   Fry the rice in 2 tbsp of the onion (opens in a new tab) oil for 2 minutes, add the measured water and some salt, cover and cook on low until tender. Fold in the lentils.

   • 18 min
   • low heat

   Food safety: Refrigerate leftover rice within 1 hour.

4. 4

   Step 4

   For the sauce, fry two-thirds of the garlic (opens in a new tab) in a spoonful of the onion (opens in a new tab) oil, add the tomatoes, cayenne, remaining cumin (opens in a new tab), salt and 2 tbsp of the vinegar and simmer until thickened. Mix the remaining garlic and vinegar with 3 tbsp water for the dakka.

   • 15 min
   • medium heat
5. 5

   Step 5

   Serve in bowls: rice and lentils, then pasta (opens in a new tab) and chickpeas (opens in a new tab), a ladle of tomato sauce, a splash of dakka and a pile of crispy onions (opens in a new tab).

   • 2 min