Koshari
Rice, lentils and pasta in one bowl under a vinegary tomato sauce and fried onion.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
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.
Boil the lentils for twenty minutes to soft but not collapsing, and drain.
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.
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.
Add the tomatoes, cumin and chilli and cook twenty minutes to a thick sauce. Season.
Build it in the bowl in layers: rice, lentils, pasta, chickpeas, sauce, fried onion. The mixing happens at the table.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Basma · CC BY-SA 4.0