Koshari

Ingredients

Quantities for 6 servings.

• 300 g Short-grain rice
• 200 g Brown lentils
• 200 g Small pasta
• 200 g Chickpeas, cooked
• 4 piece Onions, in thin rings
• 800 g Tinned tomatoes
• 6 clove Garlic
• 4 tbsp White vinegar
• 2 tsp Ground cumin
• 1 tsp Chilli flakes
• 200 ml Neutral oil
• to taste Salt

Method

1. Fry the onion in the oil over medium heat for twenty-five minutes to a deep brown, stirring. Drain it on paper; it crisps as it cools.
2. Boil the lentils for twenty minutes to soft but not collapsing, and drain.
3. Cook the rice in the onion oil: fry it two minutes, add water at one and a half to one and cook covered for fifteen minutes.
4. Boil the pasta and drain it. For the sauce, fry the garlic in a spoon of oil to gold, pour in the vinegar and let it reduce by half.
5. Add the tomatoes, cumin and chilli and cook twenty minutes to a thick sauce. Season.
6. Build it in the bowl in layers: rice, lentils, pasta, chickpeas, sauce, fried onion. The mixing happens at the table.