Classic Egyptian Koshari

Ingredients

• Rice

  200 g

  $0.36

• Dry Brown / Green Lentils

  150 g

  $0.39

• Spaghetti

  150 g

  $0.28

• Canned Chickpeas

  1 tin (400 g)

  $0.90

• Onions

  3 large

  $0.90

• Garlic

  4 cloves

  $0.03

• Tinned tomatoes

  1 tin (400 g)

  $1.10

• Distilled White Vinegar

  2 tbsp

  $0.03

• Cumin

  1 tsp

  $0.12

• Chilli flakes

  0.5 tsp

  $0.05

• Vegetable oil

  4 tbsp

  $0.18

• Salt

  1 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Slice onions thinly and fry in hot vegetable oil until deeply brown and crispy; drain on paper towels and reserve the oil.

2. 2

   In a pot, boil the brown lentils in salted water for 15 minutes until tender-firm, then drain.

3. 3

   Cook the rice with half the cumin and a spoonful of onion oil in 350 ml water until fluffy; fold the cooked lentils into the rice.

4. 4

   Boil spaghetti broken into short lengths until al dente, drain, and toss with a splash of onion oil.

5. 5

   In a saucepan, sauté minced garlic in 1 tbsp onion oil, add tinned tomatoes, vinegar, chilli flakes, remaining cumin, and salt, simmering for 15 minutes.

6. 6

   Assemble wide family bowls by layering the lentil-rice mixture first, then broken pasta, followed by warmed rinsed chickpeas.

7. 7

   Ladle the tangy tomato-garlic sauce over the top and crown generously with the crispy fried onions.