#koshary

Ingredients:

For the base:

3 white onions, thinly sliced

2 cups medium-grain white rice

7 3/4 cups water or vegetable stock, divided

2 cups brown lentils (no need to soak them)

1 Tbsp + 1/2 tsp ground cumin, divided

1 clove garlic, minced

1 8oz package small pasta--people often use macaroni, ditalini, or a combination of macaroni or ditalini and broken vermicelli

1 cup dried chickpeas (soaked overnight, drained, and simmered for about an hour), or 2 cans chickpeas

a few tsp salt, divided

a few tsp ground black pepper, divided

For the tomato sauce:

2 Tbsp olive oil

1 white onion, diced

salt to taste (about 2 tsp)

3 cloves garlic, minced and crushed

1/2 - 1 tsp red chili flakes

2 Tbsp Egyptian baharat

1 Tbsp ground cumin

1 tsp ground coriander

1/4 cup white vinegar

800g tomatoes (6 medium), or 1 28oz can tomato sauce

For the vinegar daqqa:

1 clove garlic, minced and crushed

1 tbsp ground cumin

2 tbsp olive oil

2 tbsp water

1/4 cup white vinegar

2 Tbsp lemon juice, or substitute more vinegar

1/2 tsp salt

Instructions:

For the base:

1. Cut the onions into thin rings by first cutting off the stem end, then cutting each onion in half lengthwise (through the root): place it on your cutting surface cut-side down and make parallel cuts lengthwise through the onion down towards the surface (angle your cuts slightly inwards, towards the centre of the onion) about half a centimetre apart. Cut off the root end to allow the rings to separate.

2. Fill a medium-sized sauce pan with about 2cm of canola, vegetable, or another neutral oil. Heat on medium high until a piece of onion dropped into it has a few bubbles formed around it (if the oil starts bubbling rapidly, it’s too hot). Deep fry onions in two or three batches for 15-17 minutes until deeply golden brown (keep in mind that they will continue to darken as they rest). Remove onto a paper-towel-lined plate with a slotted spoon and toss with a few pinches of salt.

3. Wash the rice a few times until the water runs clear. Remove half (about 1/2 cup) of the oil that you used to fry the onions into another sauce pan and heat it over medium high until shimmering. Add rice and fry for about 2 minutes.

4. Add 3 3/4 cups of water or vegetable stock and about 1 tsp salt and bring to a boil. Cover and reduce the heat to low. Simmer for 15 minutes, or until the rice is cooked and water is absorbed. Return lid and allow to steam.

5. Reserve a few Tbsp of the oil from the onions for the pasta. Wash lentils in cool water and remove any debris that floats to the surface. Heat the rest of the oil from the onions on medium high until shimmering and fry lentils for about 2 minutes.

6. Add 1 Tbsp ground cumin and 1 minced garlic clove and fry for 30 seconds until fragrant. Add remaining 4 cups of water or vegetable stock and bring to a boil. Cover and reduce the heat to low. Simmer for 20-30 minutes, until the lentils are fully cooked but distinct and non-mushy. Add about 1 tsp salt and stir to combine.

***You can also combine steps 3-5 and cook the rice and lentils together (frying lentils in the oil, adding cumin and garlic, adding 7 3/4 cups of water or stock, bringing it to a boil, covering and cooking on low for 10-15 minutes, then adding rice and continuing to cook for another 15 minutes) if you don’t mind having them mixed and want to minimise the number of dishes you use.

7. Cook pasta al dente in heavily salted water according to package directions. Drain and rinse with cold water to halt cooking. Toss with reserved oil and a bit of ground black pepper.

8. Warm the chickpeas through in a large pan with 1 tsp salt, 1/2 tsp ground black pepper, and 1/2 tsp cumin.

For the tomato sauce:

1. Heat olive oil on medium high until shimmering. Sauté onion, salt, and pepper until onion is translucent and softened. Add garlic and sauté for another 30 seconds until fragrant.

2. Add chili flakes and allow to bloom in the oil. Add baharat, cumin, and coriander and fry for another 30 seconds until fragrant.

3. Add tomatoes and white vinegar and bring to a boil. Reduce heat to low, cover, and simmer for at least 20 minutes, stirring occasionally. taste and adjust spices.

For the vinegar daqqa:

1. Mix all ingredients in a small jar and shake to combine.

To assemble: