Koshari

Ingredients

• Long-Grain Rice 5 oz
• Black Beluga Lentils 5 oz
• Pasta (corkscrew) 5 oz
• Garlic 2 cloves
• Ground Cumin 1 tablespoon
• Bay leaf 1 piece
• Onion 3 pieces
• Tomatoes 10 oz
• Passata Tomato Sauce 2 spoons
• Cardamom to taste
• Chili Flakes ¼ spoons
• Sugar to taste
• 9% Vinegar 1 tablespoon
• Olive Oil 0 fl oz
• Vegetable Oil 0 qt
• Salt to taste
• Chickpea 5 oz

Step-by-Step Guide

Step 1

Slice the onion into thin strips, pat it dry, add a tablespoon of flour, and mix well.

Step 2

Fry in a large amount of vegetable oil until golden brown.

Step 3

Place on a paper towel to absorb excess grease.

Step 4

In a pot, heat 2 tablespoons of olive oil.

Step 5

Sauté the rice for a couple of minutes, then add water, bring to a boil, and simmer on low heat with the lid on until cooked, about 15 minutes.

Step 6

Rinse the lentils under cold water, transfer them to a clean pot, and add 500 ml of water. Add crushed garlic, cumin seeds, and a bay leaf, then bring to a boil. Reduce the heat and simmer for 20-30 minutes, covered. Add salt and stir. If there is excess water, drain it.

Step 7

Cook the pasta according to the package instructions, adding salt.

Step 8

In another saucepan, heat vegetable oil and sauté the chopped onion for 5-7 minutes until it becomes translucent, then add the minced garlic.

Step 9

Then add the minced garlic, followed by the diced tomato, tomato paste, salt, sugar, black pepper, chili flakes, cumin, cardamom, and vinegar. Bring to a boil and simmer for 20 minutes.

Step 10

On a plate, first place the cooked pasta, then add the rice mixed with lentils. Drizzle with tomato sauce, and top with sautéed onions and chickpeas.