Egyptian Koshary

• Red onion, sliced
• Lentils, washed
• Egyptian rice, washed
• Pasta, broken in half
• Garlic, crushed
• Canned tomato
• Smoked pepper
• Pickled cucumber
• Chili pepper
• Lemon
• Salt
• Black pepper
• Vinegar
• Olive oil
• Flour
• Coriander
• Cumin
• Paprika
• Chickpeas
• Watercress

Preparation

1. Step 1
   Slice red onion and fry in oil until crispy. Remove from oil and drain on paper towel.
2. Step 2
   Add washed lentils to the oil and stir.
3. Step 3
   Add pasta and washed Egyptian rice to the lentils. Stir the mixture for 5 minutes.
4. Step 4
   Break long pasta in half and add to the mixture.
5. Step 5
   Add boiling water and salt to the pot. Cover and cook for 18 to 20 minutes.
6. Step 6
   Crush garlic. Add canned tomato, smoked pepper, pickled cucumber, water, chili pepper, squeezed lemon, salt, and black pepper to a jar. Blend with an immersion blender until smooth. Add vinegar and blend again.
7. Step 7
   Add olive oil to a pan. Add flour to the reserved fried onion and stir. Add crushed garlic, coriander, cumin, and paprika to the pan and stir. Add the blended sauce to the pan and simmer for 3 to 4 minutes.
8. Step 8
   Add boiling water to the edges of the koshary pot, then add chickpeas, fried onion, sauce, watercress, and a squeeze of lemon.