Koshari

Difficulty: EQUIPMENT HEAVY

Special Menu: Tour of Africa

Rice
1/2 c basmati rice
1 c water
1/2 boullion cube

Put rice, water, and cube into saucepan and bring to a boil.
Cover tightly, lower heat and cook until water is absorbed. Fluff then set aside.

Lentils
1/2 c lentils, rinsed
1 c water
1 bay leaf
1/2 t cumin

Place lentils, water, bay leaf, add cumin in pot and cook over medium heat until lentils are cooked and water is absorbed. Add more water during cooking if needed.

Pasta
1 c ditalini
Salted water, brought to a boil

Cook ditalini for 9-11 minutes, then drain and combine with lentils and rice.

Sauce
2 tbsp olive oil
1 onion, diced finely
3 cloves garlic, finely minced
2 can diced tomatoes
3 t baharat spice
1 T red wine vinegar
Cracked red pepper to taste
Salt & pepper to taste

Heat oil to saute onion and garlic until onions are tender.
Add other ingredients and simmer covered over low heat for 15 minutes.

Fried onions
1 onion, thinly sliced
Oil for deep-frying

Heat oil over medium heat, fry onions until golden brown then drain on paper towels.

Pile rice mixture on plate, top with sauce, then garnish with onions and chickpeas.

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