Egyptian Koshari

Method

1. 1
   • green lentils 200 g
   • salt 1 tsp
   • water 7 dl

   Cook the green lentils — In a large pot, combine the green lentils with 500 ml water and a pinch of salt. Bring to a boil, then simmer for 15 minutes until just tender but not mushy. Drain and set aside.

   ⏱15 min
2. 2
   • white rice 200 g
   • macaroni 200 g
   • salt 1 tsp
   • water 7 dl

   Cook the rice and macaroni — In the same pot, add the rice with 200 ml water and a pinch of salt, bring to a boil, cover and simmer for 18 minutes until the water is absorbed and the rice is fluffy. Meanwhile, cook the macaroni in a separate pot of salted boiling water according to package directions, then drain.

   ⏱18 min
3. 3
   • onion 3
   • vegetable oil 4 tbsp

   Fry the crispy onions — Heat 3 tbsp vegetable oil in a pan and fry the sliced onions over medium-high heat, stirring often, for about 10 minutes until deeply golden and crisp. Remove with a slotted spoon onto paper towel.

   ⏱10 min
4. 4
   • vegetable oil 4 tbsp
   • canned tomatoes 400 g
   • garlic 4
   • ground cumin 1 tsp
   • chilli flakes 1 tsp
   • red wine vinegar 3 tbsp
   • salt 1 tsp

   Make the tomato sauce — In the same pan, add the remaining oil, garlic, cumin and chili flakes and cook for 1 minute until fragrant. Stir in the canned tomatoes and simmer for 10 minutes until thickened into a rich sauce. Stir in the vinegar and season with salt.

   ⏱10 min
5. 5
   • white rice 200 g
   • green lentils 200 g
   • macaroni 200 g
   • onion 3
   • canned tomatoes 400 g

   Layer and serve the koshari — To serve, layer the rice, lentils and macaroni on plates or in one large pot, spoon the tomato sauce generously over the top and finish with a heap of crispy fried onions.