EG
Egypt
Featured recipe
Africa
EG
An Egyptian comfort food bowl with rice, lentils, pasta, chickpeas, tomato sauce, and crisp fried onions.
30 min
1 hr
8 servings
Medium
1 hr 30 min
2 large yellow onions, thinly sliced 1/3 cup (40 g) all purpose flour 1/2 tsp kosher salt 1 cup (240 ml) neutral oil, for frying 1 tbsp olive oil 4 garlic cloves, minced 1 tsp ground cumin 1/2 tsp ground coriander 1 can (28 oz/794 g) crushed tomatoes 2 tbsp white vinegar 1/2 tsp cayenne pepper, optional 1 cup (190 g) brown lentils 1 cup (185 g) long grain rice 1 cup (100 g) small elbow macaroni 1 can (15 oz/425 g) chickpeas, drained 1 tsp kosher salt
1. Toss onions with flour and salt. Fry in neutral oil in batches for 5 to 7 minutes until crisp and deep golden. Drain. 2. For the sauce, heat olive oil. Add garlic, cumin, and coriander for 30 seconds. 3. Add tomatoes, vinegar, and cayenne and simmer for 15 to 20 minutes. 4. Simmer lentils in water for 15 minutes and drain. 5. Combine lentils, rice, 3 cups water, and salt. Bring to a boil, cover, and cook over low heat for 18 minutes. Rest for 10 minutes. 6. Cook macaroni in salted water and drain. 7. Warm chickpeas. 8. Layer rice and lentils, macaroni, and chickpeas in bowls. 9. Spoon tomato sauce over the top and finish with crisp onions.
SCHNAX TIP
Fry the onions until deep golden. They become even crisper as they cool.