Koshari (Egyptian Lentils, Rice & Pasta)

Ingredients

For 5 portions

• 🫘 200g lentils (dry)
• 🍚 200g rice (dry)
• 🍝 200g macaroni (dry)
• 🫘 240g chickpeas, canned
• 🧅 3 medium onions
• 🏺 6 Tbsp sunflower oil
• 🧄 5 cloves garlic
• 🥫 400g canned tomatoes
• 🥫 2 Tbsp tomato paste
• 🌿 2 Tsp cumin powder
• 🌿 1 Tsp coriander powder
• 🌿 0.5 Tsp chilli flakes
• 🥣 4 Tbsp white wine vinegar
• 🧂 2 Tsp salt
• 🥤 900ml tap water

Method

1. Tip: start the onions first – they take the longest and their oil flavours everything else.
2. Crispy onions: halve the onions and slice very thinly. Heat the oil in a large frying pan over medium heat, add the onions and cook for 20–25 minutes, stirring often, until deep golden brown and crisp. Lift out with a slotted spoon onto kitchen paper and sprinkle with a pinch of salt. Keep the oil.
3. Lentils: rinse the brown lentils, cover with 600 ml of the water and simmer for 20–25 minutes until tender but still holding their shape. Drain.
4. Rice: rinse the rice. Heat 1 tablespoon of the onion oil in a pot, add the rice and stir for 1 minute. Add 300 ml of the water and ½ tsp salt, bring to the boil, then cover and cook on the lowest heat for 15 minutes. Stir in the cooked lentils, cover and rest off the heat.
5. Pasta: cook the macaroni in plenty of boiling salted water (extra) until al dente. Drain and toss with 1 tablespoon of the onion oil.
6. Tomato sauce: heat 1 tablespoon of the onion oil in a saucepan, add 3 of the garlic cloves (minced) and cook for 30 seconds. Add the tomato paste, cumin, ground coriander and chilli flakes and stir for 1 minute. Add the canned tomatoes, 2 tablespoons of the vinegar and 1 tsp salt and simmer for 15 minutes until thick.
7. Garlic-vinegar dressing (dakka): mince the remaining 2 garlic cloves and mix with the remaining 2 tablespoons vinegar, 2 tablespoons water and a pinch of salt and cumin.
8. Warm the drained chickpeas in a small pan or the microwave.
9. To serve, pile the lentil rice into bowls, top with macaroni, then a generous ladle of tomato sauce, a spoonful of chickpeas and a big handful of crispy onions. Drizzle with the garlic-vinegar dressing to taste.