Usually served warm, this chilled version of the comforting Egyptian dish, koshari, has beautiful seasonal tomatoes. Serve it as we have, in sections on a big platter, or in separate bowls and allow everyone to create their own plates.
|Prep time||60 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Cook the rice according to the package instructions. Set aside. Cook the pasta (or ditalini) according to package instructions in boiling salted water. Drain and toss in 2 tbsp of the olive oil. Set aside. Drain and rinse the lentils well. Chop one onion and crush both garlic cloves.
Heat a pot with 2 tbsp of olive oil. Sauté the onion and 1 garlic clove until softened. Add 800g of tomatoes and 4 tbsp of vinegar and simmer until softened – approx. 20 minutes.
Add the lentils and stir to combine.
In a medium pot placed over a medium-high heat, add the 2 tbsp of oil and vermicelli. Cook until the vermicelli turns golden brown. Season with the salt.
In a small saucepan, sauté the garlic clove and cumin together until fragrant, approx. 30 seconds. Add the remaining vinegar, water then season with the salt to taste.
To make the crispy onions, thinly slice the second onion and place it in a saucepan with the oil and slowly heat until the onions start sizzling. Fry until golden and crispy then drain on paper towels.
Quarter the rest of the tomatoes and fry them in the same pan until softened.
Arrange the ingredients in different sections on a platter, including the fried tomatoes and spoon the sauces over. Spoon some of the onion oil over the rice. Garnish with a handful of fresh coriander (or parsley) Serve immediately.