A classic Egyptian dish with pasta, lentils, onions in a spicy tomato sauce
Ingredients (serves 24)
You will also need: saucepan
Add the rice, a few drops of oil, and half of the salt. When the water boils again, reduce heat to a simmer and cook until the rice is tender. Add the lentils and boil until they are tender. Drain the rice and lentil mixture. In a separate pot, fill with enough water and a few drops of oil, and boil the macaroni until tender. Drain well.
In a small saucepan, saute the garlic over medium heat with the remaining oil until tender. Add vinegar, tomato paste, remaining salt, cumin, cayenne pepper, and 1 cup of water. When it boils, reduce heat to a simmer until cooked through.
In a large serving dish or tray, layer the lentils, rice and macaroni, and sauce. Top with the onions.