Koshari

Ingredients

• brown or green lentils1 cup, rinsed
• long-grain white rice1 cup, rinsed
• elbow macaroni1 cup
• ditalini or broken vermicelli1/2 cup
• canned chickpeas1 (400 g) can, drained
• yellow onions3 large, thinly sliced
• neutral oil1 cup, for frying onions
• garlic4 cloves, minced
• tomato passata500 ml
• ground cumin2 tsp
• ground coriander1 tsp
• chili flakes1/2 tsp
• white vinegar3 tbsp
• fine sea saltto taste

Steps

1. 1

   Fry onions until crisp.

   Fry the sliced onions in the neutral oil over medium heat, stirring often, until deep mahogany and crisp, 20 to 25 minutes. Drain on paper towel and reserve 2 tbsp of the onion oil.

2. 2

   Simmer the lentils.

   Simmer the lentils in plenty of water until just tender, about 18 minutes. Drain and season with salt.

3. 3

   Toast and cook the rice.

   In a heavy pot, toast the rice in 1 tbsp onion oil for 1 minute, add 1.5 cups water and a pinch of salt, cover, and cook on low for 15 minutes. Rest off heat.

4. 4

   Boil the pastas.

   Boil both pastas in salted water until al dente, drain, and toss with a splash of onion oil.

5. 5

   Make the tomato sauce.

   For the sauce, sweat the garlic in the remaining onion oil, add cumin, coriander, and chili flakes, then pour in the passata. Simmer 10 minutes with salt to taste.

6. 6

   Whisk the garlic vinegar daqqa.

   Whisk the vinegar with 1 minced clove garlic and 2 tbsp water for the daqqa.

7. 7

   Assemble the koshari bowls.

   Layer rice, lentils, and pasta in bowls. Spoon over hot tomato sauce, scatter chickpeas, drizzle with garlic vinegar, and pile the crispy onions on top.