🍲 Koshari

Method

1. Rinse the black lentils and the rice separately and drain; slice the onions thinly and crush the 6 garlic cloves.

2. Heat the 1/2 cup oil in a pan over medium-high heat and fry the onions for 15 minutes, stirring, until brown and crisp, then lift them onto paper and keep the oil.

3. Boil the lentils in water covering them by about 3 cm over medium heat for 15 minutes until half-cooked, then drain.

4. In a pot heat 3 tbsp of the onion oil and stir the rice in it for 2 minutes (if using vermicelli, brown it in the oil before the rice), then add the lentils, salt and water to cover by about 1.5 cm.

5. Once it boils, cover the pot and reduce the heat to low for 20 minutes until the rice absorbs the water and the grains are cooked.

6. Boil the pasta in salted boiling water over high heat for 8–10 minutes until cooked but firm, drain and toss with 1 tbsp of the onion oil.

7. For the sauce: fry half the garlic in 2 tbsp onion oil over medium heat for 1 minute, add the 3 tbsp tomato paste and stir for 2 minutes, then add 1 cup water and half the cumin.

8. Add half the vinegar and simmer the sauce over low heat for 10 minutes until it thickens and oil rises to the surface.

9. For the dressing: mix the remaining garlic with the remaining vinegar, the remaining cumin, a pinch of salt and 1/2 cup water (and the chili if using).

10. Serve in layers: rice with lentils, then pasta, then the cooked chickpeas, topped with the sauce and crispy onions, with the dressing on the side.

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