Egyptian Koshari

Ingredients for 4 servings:

• 4 large onions
• 1 tbsp flour
• 1 tbsp cornstarch
• 1 tsp salt
• 1 tsp cumin powder
• 1 tsp coriander powder
• Oil for frying
• 200 ml water
• 50 ml white wine vinegar
• ½ lemon(s), juice
• 5 garlic cloves
• 1 tsp cumin powder
• 1 tsp coriander powder
• n. B. Salt
• 400 g tomatoes, pureed
• 1 onion(s)
• 2 garlic cloves
• 2 bay leaves
• 1 pinch(s) of sugar
• e.g. salt and pepper
• e.g. chili powder
• n. B. cumin powder
• n. B. Coriander powder
• oil
• 100 g chickpeas, dried
• 1 tomato(s)
• n. B. cumin powder
• n. B. Coriander powder
• n. B. Salt
• 400 g jasmine rice or risotto rice
• 200 g lentils, green, dried
• 100 g vermicelli
• 1 ½ liters vegetable broth, hot
• 200 g pasta, small, e.g. Ditalini Rigati or Pipette Rigate
• 2 bay leaves
• salt and pepper

Instructions

Working time approx. 1 hour 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 14 hours 25 minutes

Egyptian street food, vegan

For the fried onions, thinly slice the onions, season with salt, and let stand for about 1/2 hour. Then squeeze them well to remove any excess water and pat them dry with a clean tea towel. In a bowl, mix the onions with the flour, cornstarch, cumin, coriander, and a pinch of salt. Fry in hot oil until golden brown. Be careful not to fry too many at once, as otherwise they won’t crisp up. Drain well on kitchen paper. For the garlic sauce, briefly boil the water with salt, coriander, and cumin. Press the garlic with a garlic press and mix it with the white wine vinegar, lemon juice, and water. Let it cool. For the tomato sauce, finely chop the onions and garlic and sauté them in a little oil. Add the passata, season with salt, pepper, sugar, coriander, cumin, and chili, and simmer for about 1/2 hour. Soak the dried lentils and chickpeas in separate bowls in plenty of water overnight. Cook the chickpeas with a whole tomato, cumin, and coriander for about 1 hour. Add the salt only 10 minutes before the end of cooking. Wash the rice in a bowl with plenty of water, stirring it a few times by hand. Drain the cloudy water and rinse the rice again with fresh water. Repeat this process until the water runs clear (about 3-4 times). Drain the rice in a sieve and let it dry for about 15 minutes. In a large pot over medium heat, fry the vermicelli until golden brown, stirring constantly. There is a risk of burning, so do not leave the heat alone. Add the dry rice, mix well, and fry for about 3 minutes, stirring constantly. Drain the soaked lentils, then add them and mix well. Increase the heat and add hot (!) broth. Add just enough broth to cover the rice by about 1/2 centimeter. Season with bay leaves, salt, and pepper. Bring to a boil briefly, then reduce the heat and simmer on low with the lid on for 20 minutes. Cook the pasta until al dente and toss well with the prepared rice mixture. To serve, place the rice, pasta, and lentils on a plate, spread the tomato sauce on top, and drizzle with garlic sauce, if desired. Garnish with fried onions and chickpeas.