Egyptian Koshari with Spiced Tomato Sauce and Garlic Vinegar

What you need

• 3 large onions, thinly sliced
• 120 ml (1/2 cup) vegetable oil, for frying and the rice
• 150 g (3/4 cup) brown lentils, rinsed
• 1 1/2 tsp ground cumin, divided: 1/2 tsp for the lentils, 1 tsp for the sauce
• 150 g (3/4 cup) basmati rice, rinsed until the water runs clear
• 30 g (1 oz) thin vermicelli, broken into short pieces
• 150 g (5 oz) elbow macaroni
• 1 can chickpeas, 400 g (14 oz), drained and rinsed
• 4 cloves garlic, half minced for the sauce, half for the garlic vinegar
• 500 g (1 lb) crushed tomatoes
• 1/2 tsp chilli flakes
• 1 tsp sugar
• 6 tbsp white vinegar, 2 for the sauce, 4 for the garlic vinegar
• 60 ml (1/4 cup) water, for the garlic vinegar
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Fry the onions in the oil over medium-high heat, stirring often, until deep golden and crisp, 20-25 min. Lift them out with a slotted spoon onto paper towels and sprinkle with salt. Keep 3 tbsp of the oil.

2. 2

   Put the lentils in a pot with 1/2 tsp cumin, 600 ml (2 1/2 cups) of water and a pinch of salt. Simmer for 20-25 min, until just tender. Drain.

3. 3

   Heat 1 tbsp of the onion oil in a saucepan over medium heat. Fry the vermicelli, stirring, until golden brown, 1-2 min.

4. 4

   Add the rice and stir for 1 min to coat it in oil. Pour in 300 ml (1 1/4 cups) of water and 1/2 tsp salt and bring to a boil.

5. 5

   Cover, lower the heat to the minimum and cook for 15 min. Leave it covered and off the heat for 5 min, then fluff with a fork.

6. 6

   Heat the remaining 2 tbsp onion oil in a pan over medium heat. Cook half of the garlic, minced, for 30 seconds, until fragrant.

7. 7

   Add the crushed tomatoes, 1 tsp cumin, chilli flakes, sugar, 2 tbsp of the vinegar, salt and pepper. Simmer for 15 min, until the sauce is thick and glossy.

8. 8

   Cook the macaroni in plenty of boiling salted water until tender, following the packet. Drain.

9. 9

   For the garlic vinegar, crush the rest of the garlic with a pinch of salt. Stir in the water and the remaining 4 tbsp vinegar.

10. 10

    Warm the chickpeas in a small pan with a splash of water and a pinch of salt for 3-4 min.

11. 11

    Mix the rice, vermicelli, lentils and macaroni gently in a wide serving dish, or layer them in bowls.

12. 12

    Top with the chickpeas, then a generous ladle of tomato sauce and a big handful of the crispy onions.

13. 13

    Serve right away, with the garlic vinegar on the side to spoon over.

Imported from veganisyum.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.