Koshari
Egypt's beloved street food: rice, lentils and pasta layered with chickpeas, a sharp spiced tomato sauce, garlic vinegar and crisp fried onions.
Method
- 1
Cover the lentils with plenty of water, bring to the boil and simmer until just tender but still holding their shape. Drain.
- 2
Meanwhile, heat the oil in a large frying pan over medium-high heat and fry the onions in two batches, stirring often, until deep brown and crisp.
- 3
Lift the onions onto kitchen paper with a slotted spoon and keep the oil.
- 4
Heat 2 tbsp of the onion oil in a lidded saucepan and fry the vermicelli, stirring, until golden brown.
- 5
Stir in the rice, the cooked lentils, 1 tsp cumin, 1 tsp salt and the 450 ml water. Bring to the boil, cover and cook on low heat.
- 6
Take the rice off the heat and leave it covered.
- 7
Cook the macaroni in boiling salted water until al dente, then drain.
- 8
For the sauce, heat 2 tbsp of the onion oil in a saucepan and cook 5 cloves of garlic until fragrant.
- 9
Add 1 tsp cumin, the chili, passata, 2 tbsp vinegar, sugar and 1 tsp salt and simmer until thick.
- 10
For the garlic vinegar, mix the remaining garlic, vinegar, cumin and salt with 2 tbsp water.
- 11
Warm the chickpeas in a small pan with a splash of water.
- 12
Pile the rice and lentils into bowls, top with macaroni, chickpeas, tomato sauce and crisp onions, and pass the garlic vinegar and extra sauce at the table.
Notes
- Fry the onions in batches so they crisp rather than stew. They are the heart of the dish.
- The garlic vinegar is sharp and meant to be added a spoonful at a time to taste.
Equipment
3 saucepans, one with a lid, Large frying pan, Slotted spoon, Kitchen paper, Colander