Egyptian Koshari

Method

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1. Toss the sliced onions with the flour and shake off the excess. Fry them in the sunflower oil at 160°C in three batches for 8 to 10 minutes each, until deep golden. Drain on a rack — they crisp further as they cool.

   Mark done Start 8 min timer

2. Simmer the lentils in plenty of unsalted water for 20 to 25 minutes until tender but still holding shape. Drain and season.

   Mark done Start 20 min timer

3. Cook the rice with the cumin, salt and 2 tablespoons of the onion frying oil in 400 ml water, covered, for 12 minutes, then rest off the heat 10 minutes.

   Mark done Start 12 min timer

4. Boil the macaroni until al dente, drain and toss with a little oil.

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5. For the tomato sauce, fry the garlic in the olive oil for 30 seconds, add the spices for 45 seconds, then the tomatoes, vinegar and salt. Simmer 20 minutes until thick.

   Mark done Start 30 sec timer

6. For the dakka, simply combine the minced garlic, vinegar and lemon juice and leave to stand.

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7. Warm the chickpeas through in a little of the tomato sauce.

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8. Layer in each bowl: rice first, then lentils, then macaroni, then chickpeas.

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9. Ladle the hot tomato sauce over, spoon on the dakka, and finish with a generous handful of crispy onions. Serve immediately.

   Mark done

Chef’s Tips

• Fry the onions first and in batches. Crowding them steams rather than fries and they will never crisp.
• Do not skip the dakka. Its sharpness is what stops koshari being stodgy.
• Everything can be cooked ahead and reheated separately, which makes this a great batch dish.

Pairing Suggestions

• A cold lemon and mint drink
• Serve with pickled vegetables on the side
• Finish with fresh dates

Storage & Reheating

Components keep 4 days refrigerated separately. Crispy onions keep 5 days in an airtight tin. Assemble to order.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.