The ultimate Egyptian street food and a masterpiece of carbohydrate stacking. It combines rice, lentils, macaroni, and chickpeas into a dense base, heavily dressed with a spiced tomato sauce, a sharp garlic-vinegar splash (Dakka), and crowned with crispy fried onions. It is entirely vegan.
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Crispy Onions (The most important step). Heat the oil in a large skillet. the sliced onions over medium-high heat, stirring frequently, until deeply browned and crispy (15 mins ). Remove with a slotted spoon to a paper towel. Reserve the onion- oil.
Lentils and Rice. the lentils in 3 cups of water for 15 minutes until mostly tender. Add the washed rice directly to the lentils (add a little more water if dry). Add 1 tbsp of the reserved onion oil and salt. Cover and for 15 mins until rice is cooked.
Pasta. In a separate pot, the macaroni in salted water until al dente. Drain and toss with 1 tbsp of the reserved onion oil to prevent sticking.
The Tomato Sauce. In a saucepan, heat 1 tbsp onion oil. Sauté half the minced garlic until fragrant. Add the tomato passata, 1 tbsp vinegar, cumin, coriander, red pepper flakes, salt, and pepper. for 15 minutes until thick.
The Dakka (Garlic Vinegar). In a small bowl, mix the remaining minced garlic, 2 tbsp white vinegar, a pinch of cumin, and 2 tbsp warm water.
Assemble. In deep bowls, layer the base: a large scoop of the lentil/rice mixture, followed by a scoop of macaroni, and a handful of chickpeas.
Top. Ladle the spiced tomato sauce over the carbohydrates. Splash the Dakka over the sauce. Finally, crown the dish with a massive handful of the crispy onions.
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