• prep: 4 hr
• cook: 1 hr
• total: 5 hr

servings:

a wonderful vegan dish, considered one of the national dishes of Egypt. The true taste of Cairo in a bowl.

• FOR THE FRIED ONIONS
• • neutral vegetable oil as needed (I use light,refined olive oil)
• • 3 brown onions, thinly sliced into half-rings
• • ½ tsp. salt
• FOR THE KOSHARY BASE
• • 250g brown lentils, soaked overnight or at least for 4 hours
• • 500g white rice (medium-short grain), washed 4 times & drained well*
• • 800ml water
• • 1.5 tsp salt
• 
FOR THE TOMATO SAUCE
• • 6 cloves garlic, minced
• • 500g tomato paste (salsa in Arabic)
• • 1L water
• • 1 tsp. ground cumin
• • 1 tsp. ground coriander
• • 1 tsp. chilli powder, optional
• • 1 tbsp. sugar
• • salt & pepper to taste
• • 3 tbsp. white vinegar
• 
FOR THE DAKKA
• • 3 cloves garlic, minced
• • ½ tsp. chilli powder
• • ¼ cup water
• • a squeeze of lemon juice
• TO SERVE:
• • 1 packet (500g) ditalini pasta, cooked according to packet instructions
• • 1 (400g) can of cooked chickpeas, rinsed and drained

Click Here For Step-By-Step Instructions