Koshary

Ingredients for 4 servings:

• 2 cups rice
• 1 cup lentils, small brown
• 1 kg onion(s)
• 250 g pasta, small, e.g. fork spaghetti
• 4 cloves garlic
• 1 handful of noodles (vermicelli)
• 1 chili pepper(s)
• 1 liter tomato(s), pureed
• Vinegar
• salt and pepper
• Cumin, ground
• Sugar
• Vegetable oil, for frying
• 1 bay leaf
• Ghee or clarified butter
• Nutmeg, ground
• Coriander powder

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 14 hours

Kushari, Egyptian dish made from rice and lentils

Soak the lentils in water overnight and drain the next day. Peel and thinly slice the onions. Fry in oil until golden brown, drain well, and set aside on kitchen paper. Cook the lentils in fresh, salted water with an onion, a bay leaf, and a pinch of nutmeg until soft. Pour into a sieve and collect the draining water. Wash the rice. Fry the vermicelli in 1 tablespoon of ghee or clarified butter, add the rice, and pour in the lentil cooking liquid (top up with water if there isn’t enough; you’ll need about 4 cups). Simmer over very low heat with the lid closed until soft. Cook the noodles until tender. Grind the garlic, chili, coriander, and cumin together, then fry in a little oil and add the passata. Bring to a boil and season the tomato sauce with salt, pepper, sugar, and vinegar. For each serving, place a ladleful of pasta on each plate, then two ladlefuls of lentil rice on top, then pour some sauce over the pasta and finish with plenty of fried onions. This dish takes a bit of work, but it’s worth it!