EgyptWatch how it’s made
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Ingredients (9)
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Method
Boil the black lentils until tender.
Cook the rice and pasta separately.
Fry the onions in plenty of oil until crisp and golden, then set aside.
Make the tomato sauce by frying the garlic, then adding the crushed tomatoes, vinegar and salt and letting it reduce.
Serve the koshari in layers: rice and lentils, pasta, chickpeas, then top with the tomato sauce, crispy onions and spicy dakka.
