Koshari

Ingredients

• 300 g short-grain rice
• 50 g vermicelli
• 2 tbsp oil
• 550 ml hot water
• 200 g brown lentils
• 800 ml water
• 200 g small macaroni
• 1.5 l water
• 200 g cooked chickpeas
• 3 onions, sliced thin
• 2 tbsp flour
• 500 ml oil for frying
• 600 g tomato passata
• 3 garlic cloves
• 2 tbsp white vinegar
• 1 tsp cumin, for the sauce
• 1½ tsp ground coriander
• ½ tsp chili flakes, to taste
• 1 tsp salt, for the pasta water
• 2 garlic cloves for the daqqa
• 60 ml vinegar for the daqqa
• 60 ml water for the daqqa
• 1 tsp salt, for the rice
• 1 tsp salt, for the sauce
• 1 tsp cumin, for the daqqa
• 1 tbsp of the hot frying oil

Allergens (inferred from ingredient names): cereals_gluten

Nutrition per serving (modelled estimate, not measured): kcal 620, protein 20, fat 16, carbs 100, fiber 12, sugar 9, sodiumMg 780

Steps

1. Bring the lentils and water to the boil.
2. Simmer until tender but whole (20 to 30 minutes).
3. Drain the lentils.
4. Bring the salted pasta water to the boil.
5. Cook the macaroni until al dente, stirring now and then.
6. Drain the pasta.
7. Heat the oil in the rice pot.
8. Toast the vermicelli, stirring constantly, until golden.
9. Add the rice, hot water and salt; bring to the boil.
10. Lowest heat, lid on, until the water is absorbed (12 to 16 minutes).
11. Slice the onions very thin.
12. Toss the onions with the flour.
13. Heat the frying oil to 175 °C, measured with a thermometer. The pot must be no more than half full.
14. Deep-fry the onions in batches at 175 °C until deep golden brown (5 to 9 minutes a batch). Lift out with the skimmer and drain.
15. Crush the garlic.
16. Fry the garlic, cumin, coriander and chili in a spoon of hot oil for under a minute, until fragrant.
17. Add the passata, vinegar and salt; simmer until the sauce thickens and coats a spoon (12 to 20 minutes).
18. Make the daqqa: crushed garlic in vinegar and water with a pinch of cumin and salt.
19. Layer rice, lentils, pasta and chickpeas; spoon sauce over; top with crisp onions.
20. Serve hot with the daqqa and extra sauce on the side.