Koshari

Koshari combines rice, lentils, pasta and chickpeas with tomato sauce and crisp fried onions. Egyptian-born cook Suzy Karadsheh recalls it as a favourite street food from her home country. Her recipe uses brown lentils and medium-grain rice cooked together, with elbow pasta prepared separately. The chickpeas are warmed before the components are assembled.^[1]

The sauce in her version begins with onion, garlic and coriander, followed by tomato sauce and vinegar; chilli flakes are optional. Thin onion rings are lightly coated with flour and fried until crisp. Rice and lentils form the base of the serving platter, followed by pasta, sauce, chickpeas and onions, with extra sauce and onions passed separately at the table.^[1]