Follow these steps for perfect results
oil
for lentils
lentils
boiling water
or stock
salt
pepper
rice
boiling water
or stock
tomato paste
tomato juice
or sauce
green pepper
chopped
celery leaves
chopped
sugar
salt
cumin
cayenne pepper
or crushed chilis
oil
for onions
onions
sliced
garlic
minced
In a large heavy saucepan, brown lentils in 2 tablespoons of oil over medium heat for about 5 minutes, stirring frequently.
Add 3 cups of boiling stock, 1 teaspoon of salt, and 1 dash of pepper to the lentils.
Cook uncovered over medium heat for 10 minutes.
Stir in 1 1/2 cups of rice and 1 cup of stock.
Bring to a boil, then reduce heat, cover, and simmer for 25 minutes without stirring.
Meanwhile, prepare the sauce by heating all sauce ingredients together in a medium saucepan.
Bring the sauce to a boil, then reduce heat, cover, and simmer for 20-30 minutes.
To make the browned onions, heat 2 tablespoons of oil in a small skillet.
Sauté the sliced onions and minced garlic over medium heat until browned.
To serve, arrange the rice and lentil mixture on a platter, pour the tomato sauce over it, and top with the browned onions.
Expert advice for the best results
Soak lentils for quicker cooking.
Adjust spice levels to taste.
Garnish with crispy fried onions for extra flavor and texture.
Everything you need to know before you start
15 minutes
Components can be made ahead and assembled before serving.
Serve in a deep bowl, artfully layering the rice, lentils, sauce, and onions.
Serve hot as a main course.
Accompany with a side salad.
Balances the acidity of the tomato sauce.
Refreshing complement to the dish.
Discover the story behind this recipe
National dish of Egypt, popular street food.
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