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Salad: Egyptian Koshari
Ingredients
- FOR CRISPY ONIONS:
- 1 large onion, sliced into thin rings
- Salt
- ⅓ cup all-purpose flour
- ½ cup cooking oil
- FOR TOMATO SAUCE :
- Cooking oil
- 1 small onion, grated
- 4 garlic cloves, minced
- 1 tsp ground coriander
- ½ -1 teaspoon crushed red pepper flakes (optional)
- 1 can 28-oz tomato sauce
- Salt and pepper
- 1-2 tablespoon distilled white vinegar
- FOR KOSHARI:
- 1 ½ cup brown lentils, picked over and well-rinsed
- 1 ½ cup medium-grain rice, rinsed, soaked in water for 15 minutes, drained
- ½ tsp each salt and pepper
- ½ tsp coriander
- 2 cups elbow pasta
- Cooking oil
- Water
- 1 15-oz can chickpeas, rinsed, drained and warmed
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