Koshari

Base

• rice300 g
• brown lentils200 g
• macaroni200 g
• chickpeas240 g
• vermicelli50 g
• ground cumin1 tsp
• salt
• water600 ml

Sauces and onions

• onions4
• vegetable oil400 ml
• tinned chopped tomatoes800 g
• garlic cloves6
• white wine vinegar5 tbsp
• ground coriander1 tsp
• chilli flakes1 tsp
• tomato paste2 tbsp

Fried onions

1. 01

   Slice the onions very thinly and fry them in the vegetable oil in a wide pan over medium heat for 20 to 25 minutes, stirring, until deep brown and crisp. Drain on paper and salt.

2. 02

   Keep 3 tablespoons of the onion oil: 2 for the rice and 1 for the tomato sauce.

Base

3. 03

   Simmer the lentils in salted water for 20 minutes until tender but whole, and drain.

4. 04

   Break the vermicelli into short pieces and toast it in 2 tablespoons of the onion oil in a saucepan until golden. Add the rice and cumin and stir, then add the water and 1 teaspoon of salt. Bring to the boil, cover and cook on low for 15 to 18 minutes until fluffy.

5. 05

   Fold the cooked lentils through the rice.

6. 06

   Boil the macaroni in salted water for 8 to 10 minutes, or as the packet says, until just tender, and drain. Drain the chickpeas and warm them through.

Sauces

7. 07

   Crush the garlic. For the tomato sauce, fry half of it in the last tablespoon of the onion oil, add the tomato paste and cook for 1 minute, then the chopped tomatoes, coriander, chilli flakes and 2 tablespoons of the vinegar. Simmer for 20 minutes and season with salt.

8. 08

   For the daqqa, mix the remaining raw garlic with the rest of the vinegar and a pinch of salt. Do not cook it.

9. 09

   Layer each bowl: rice and lentils, then macaroni, then chickpeas. Ladle the hot tomato sauce over, spoon the sharp daqqa on, and finish with a great heap of fried onions.