Koshari
Egypt’s national dish and Cairo’s street food: rice, lentils, pasta and chickpeas, with spiced tomato sauce, a garlic-vinegar sauce and crispy fried onions.
Ingredients
- 200 g brown lentils
- 200 g rice
- 200 g small macaroni
- 200 g cooked chickpeas
- 3 onions
- Sauce: 400 g crushed tomatoes, 3 garlic cloves, 1 teaspoon of cumin, chilli, 2 tablespoons of vinegar
- Dakka: 4 garlic cloves, 100 ml vinegar, cumin and water
- Oil and salt
How to make it at home
- Slice the onions very thinly and fry them until deep golden and crisp. Keep the oil.
- Cook the lentils for 15 minutes, add the rice with a little of the onion oil and water, and cook covered until done.
- Cook the pasta separately.
- For the sauce, fry the garlic, add the tomato, cumin, chilli, vinegar and salt, and simmer for 15 minutes. Mix the dakka ingredients.
- Serve in layers: rice with lentils, pasta, chickpeas, tomato sauce, dakka and fried onions.
The trick: The fried onions are what make it addictive: make plenty.