Koshary (Egyptian Pasta Salad with Rice and Lentils)
Koshary is an Egyptian dish that piles rice, lentils, macaroni and chickpeas into one bowl and tops them with a spiced tomato sauce. The sauce is the part worth attention: tomato paste is reduced until most of the liquid has cooked off, then loosened with water, which gives it a deep, concentrated taste. Cumin, black pepper and a little white wine vinegar keep it sharp. Crisp fried onions finish each serving with a savory crunch.
Instructions
If you are starting with dried chickpeas and lentils, soak them in water overnight so they cook evenly.
Boil the rice, chickpeas and lentils separately until each is tender, and cook the macaroni until al dente. Drain everything well.
Layer the rice, lentils, macaroni and chickpeas in a sealable container, in that order. This layered mixture is the koshary base.
Sauté the diced onion in the olive oil until it turns crisp. Drain off the excess oil if you like, and keep the onions aside for garnish.
Stir the tomato paste and water together in a saucepan over medium high heat, then add the cumin, black pepper and vinegar. Heat the sauce until most of the liquid has evaporated.
Add warm or hot water and simmer the sauce on low heat. If you want a smoother, thicker sauce, blend it with a hand blender, though this is optional.
Scoop 1½ cups of the base into each bowl and pour some sauce over the top. Garnish with 1 tablespoon of the crisp onions, then add more vinegar and black pepper to taste before serving.
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