Koshari

Method

1. Rinse the lentils in a sieve under running water and pick out any small stones. Put the lentils and water in a 18 cm pot, bring to the boil on high heat, then lower to medium-low heat and simmer for 20 min. They are ready when they squash easily between your fingers but still hold their shape. Stir in the salt and drain. Overcooked lentils will make the rice mushy later.

   Add in this stepBrown lentils (or green) 75 gWater for the lentils 750 mlSalt ¼ tsp

   high heat→medium-low heat

2. Halve the onions and slice them evenly 3 mm thick, then pat dry with paper towels; even slices crisp at the same time. Pour the oil into a completely dry 20 cm pan and heat on medium-high heat to 170 °C (without a thermometer: a slice of onion dropped in should fizz briskly straight away). Add the onions, turn down to medium heat and fry for 10 min, stirring often, and lift them out just before they turn deep brown, spreading them on paper towels. They keep darkening after you take them out and crisp up as they cool. Strain the leftover oil and keep it: this onion oil is the secret of koshari. Water makes hot oil spit, so use dry utensils and turn the pan handle inwards.

   Add in this stepOnions (medium) 1½Vegetable oil for frying 200 ml

   medium-high heat→medium heat

3. Wash the rice in 3 or 4 changes of water until it runs clear, then drain. Heat onion oil in a 18 cm pot on medium heat and fry the vermicelli for 3 min, stirring constantly, until deep golden. Add the rice and stir for 1 minute to coat it in oil, then add the cooked lentils, cumin, salt and boiling water. When it bubbles again, turn down to low heat, cover and cook for 15 min. Turn off the heat, leave covered for 10 minutes to steam, then fluff gently with a fork.

   Add in this stepOnion-frying oil (strained in step 2) 1¼ tbspVermicelli, broken into 2–3 cm pieces 30 gWhite rice (medium- or short-grain) 100 gGround cumin ½ tspSalt ½ tspBoiling water for the rice 200 ml

   medium heat→low heat

4. Bring the water to a rolling boil in a 20 cm pot on high heat, add the salt and macaroni and cook for 9 min, stirring now and then. It should be soft with no hard core: koshari pasta is cooked a little past al dente. Drain and toss with onion oil so the pieces don't stick together.

   Add in this stepWater for the macaroni 1½ LSalt ½ tspShort macaroni 80 gOnion-frying oil (strained in step 2) ½ tbsp

   high heat

5. Heat the remaining onion oil in a 18 cm pan on medium heat and fry half the minced garlic for 30 seconds until fragrant; burnt garlic turns bitter, so move on as soon as it starts to colour. Add the tomato paste and stir for 1 minute, then add the tomatoes, cumin, chilli flakes, salt and half the vinegar. Lower to medium-low heat and simmer for 12 min, stirring occasionally. It is done when a spoon drawn across the bottom leaves a trail for a moment. If it gets too thick, add a splash of water.

   Add in this stepOnion-frying oil (strained in step 2) ¾ tbspGarlic cloves 2Tomato paste 1½ tbspCrushed canned tomatoes or grated ripe tomatoes 250 gGround cumin 0.6 tspChilli flakes ½ tspSalt ¼ tspWhite vinegar 1½ tbsp

   medium heat→medium-low heat

6. Make the daqqa (garlic-vinegar sauce): mince or pound the rest of the garlic very finely, put it in a small bowl and stir in the remaining vinegar, the lemon juice, water and cumin. This thin, sour, garlicky sauce cuts through all the starch and keeps every bite fresh.

   Add in this stepGarlic cloves 2White vinegar 1½ tbspLemon juice 1 tbspWater (for the daqqa) 3 tbspGround cumin ½ tsp

7. Rinse the chickpeas in a sieve, put them in a small pan with just enough water to cover the bottom and warm on medium-low heat for 4 min, then drain.

   Add in this stepCanned chickpeas, drained 100 g

   medium-low heat

8. Spoon the lentil rice into bowls, top with macaroni, ladle over plenty of tomato sauce, then scatter chickpeas and a big handful of crispy onions on top. Serve the daqqa and the rest of the sauce on the side so everyone can add their own, and mix everything together just before eating.