Traditional Egyptian Koshari with Tangy Tomato Sauce

Ingredients

• Brown lentils (Gubba)1.5 cups brown lentils, rinsed
• Egyptian rice & vermicelli1.5 cups rice + 1/2 cup vermicelli
• Macaroni & broken spaghetti1.5 cups mixed pasta
• Sliced yellow onions for crispy topping (Ward)3 large onions, sliced
• Tangy Koshari tomato sauceTomato sauce, vinegar, garlic, cumin, chili
• Garlic & vinegar DaqqaGarlic, vinegar, lemon, cumin, chili water

Allergens (inferred from ingredient names): cereals_gluten

Nutrition per serving (modelled estimate, not measured): kcal 520, protein 17, fat 10, carbs 92, fiber 11, sugar 6

Original steps

1. Fry sliced onions in generous oil until crispy dark golden brown. Drain on paper towels. Reserve onion-infused oil for all other steps.
2. Cook lentils halfway in water. In onion oil, toast vermicelli, add rice and lentils with cooking liquid, and cook until fluffy.
3. Boil macaroni and spaghetti in salted water until al dente. Toss with a spoonful of hot onion oil.
4. Sauté garlic in onion oil, add vinegar, then tomato sauce, cumin, and salt. Simmer until thickened.
5. Layer rice and lentils in wide bowls, top with pasta, spoon hot tomato sauce, garnish with crispy onions and chickpeas, and serve with cold garlic-vinegar Daqqa and Shatta.