Koshari (National Dish of Egypt)

daringgourmet.com

Caleb Wagner

2 tbs olive oil

1 cup medium grain rice

1 cup brown lentils

2 cups small macaroni

2 cups vegetable stock

1 garlic clove, quartered

1 tsp cumin

1 bay leaf

½ teaspoon salt

Salt to taste

subheading: For the Sauce:

2 tbsp olive oil

1 small onion, diced finely

2 cloves garlic, finely minced

1 (15 oz) can unseasoned tomato sauce (cooked/pureed tomatoes)

2 tsp baharat spice blend ( see recipe here)

¼ teaspoon red chile flakes (omit if you dislike spicy hot)

1 tbs red wine vinegar

Salt & pepper to taste

subheading: Crispy Onion Garnish:

2 large onions, finely sliced

Oil for deep-frying

1 (15 oz) can garbanzo beans

Directions at daringgourmet.com

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