Koshari

Ingredients

• 1 large onion, sliced into thin rings
• ½ cup all purpose flour
• ½ cup sunflower oil
• 1 small onion, grated
• 4 garlic cloves, minced
• 1 tsp ground coriander
• ½ - 1 tsp crushed red pepper flakes
• 1 can tomato sauce
• 1-2 tbsp distilled white vinegar
• 1 lb tomatoes
• 6 oz bell pepper
• Lime juice
• 1 ½ cup brown lentils
• 1 ½ cup medium-grain rice, rinsed & soaked in water 15 min, drained
• ½ tsp coriander
• 2 cups elbow pasta
• 1 15oz can chickpeas, rinsed&drained. Or dry peas cooked with cumin, salt, lime juice
• Crispy onion topping

Method

1. Sprinkle onion rings with salt, toss in flour to coat, shake off
2. In heated oil, cook rings for 15-20min, stirring often, until brown but not burnt
3. Tomato sauces
4. Saute onions until translucent gold (not brown). Add garlic and spices. Wait 30-45 secs
5. Stir in tomato sauce and salt. Simmer until sauce thickens (15m)
6. Stir in vinegar, turning heat to low.
7. Optional: Blend 1lb tomatoes, 6oz bell pepper, 6oz onion, garlic, cumin, lime
8. Koshari base
9. Boil lentils in 4 cups of water until tender (al dente still)
10. Saute together lentils, prepared rice with salt, pepper and coriander for 3 minutes.
11. Cover mix with water by 1½” (3 cups). Boil under water is absorbed. 20 mins.
12. Simultaneously cook pasta in boiling water until al dente.
13. Ensure chickpeas are cooked
14. Layer in order: rice/lentils, pasta, ½ tomato sauce(s), chickpeas, ½ onions. Rest for eating!