Koshari

The story

Koshari is often called Egypt's national dish, and it's one of Cairo's most famous street foods, served fast and cheap from busy shops.

It's a delicious mix of pantry staples: rice, brown lentils and small pasta, topped with chickpeas, a garlicky spiced tomato sauce, a splash of vinegar, and a crown of deeply browned crispy onions.

What it gives you

Approximate, per serving of the recipe below.

Easy home version

Ingredients (serves 4)

• 1 cup brown lentils, rinsed
• 1 cup rice
• 1 cup small pasta (macaroni or broken spaghetti)
• 1 can (400 g / 14 oz) chickpeas, drained
• 2 large onions, thinly sliced, and oil for frying
• For the sauce: 1 can crushed tomatoes, 3 garlic cloves, 1 tsp cumin, pinch of chili, 1 tbsp vinegar, salt

Steps

1. Fry the onions in a generous layer of oil over medium heat, stirring often, for 15 to 20 minutes until deep golden and crisp. Drain on paper, and keep the oil.
2. Simmer the lentils in water for 15 minutes until almost tender, then drain.
3. In a pot, toast the rice in 1 tbsp onion oil, add the lentils, 2 cups water and salt. Cover and cook on low 18 to 20 minutes.
4. Boil the pasta in salted water until tender, then drain.
5. For the sauce, cook the garlic in a little onion oil, add tomatoes, cumin, chili and salt, simmer 10 minutes, then stir in vinegar.
6. Layer rice and lentils, pasta and chickpeas in bowls. Spoon on the sauce and top with crispy onions.

Make it your way

• Less oil: bake the onions in the oven with a light coating of oil.
• More fiber: use whole-wheat pasta and brown rice.
• Shortcut: use canned lentils and store-bought fried onions.

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