Koshari 🍲

Method

1. 1

   Simmer the lentils in plenty of unsalted water until tender but not mushy, 15-20 minutes; drain, saving a cup of the cooking liquid.

2. 2

   Slice two of the onions thinly and fry them in a deep layer of oil over medium-low heat, stirring often, until mahogany-dark and crackly; drain on paper towels. Patience here is the whole dish.

3. 3

   Cook the rice with a pinch of salt and a spoon of oil, covered on low heat, until the grains stand up in fluffy rows, about 15 minutes.

4. 4

   Boil the macaroni in salted water until just tender and drain; warm the chickpeas in a small pot.

5. 5

   For the sauce, fry crushed garlic in oil until fragrant, stir in cumin, coriander and chilli flakes for 30 seconds, then add tomato puree, a glass of water, vinegar and sugar; simmer 15 minutes until glossy and sharp.

6. 6

   Build the bowl like a Cairo cart: rice, then macaroni, then lentils and chickpeas, a heavy ladle of sauce and the fried onions on top; pass extra sauce and shatta at the table.