Koshari

Serves 6 to 8

INGREDIENTS

Tomato sauce:

2 tablespoons vegetable oil, divided

1 yellow onion, finely diced (about 2 cups)

2 teaspoons fine sea salt, divided, plus more to taste

¼ cup tomato paste

2 teaspoons ground cumin

1 teaspoon Aleppo pepper

½ teaspoon freshly ground black pepper

28-ounce can whole San Marzano tomatoes in their juices, coarsely chopped

1 cup water

5 garlic cloves, minced

3 tablespoons distilled white vinegar

Caramelized onions:

2 medium yellow onions, thinly sliced

½ cup vegetable oil

Lentils and chickpeas:

½ cup beluga lentils

2 cups water

Fine sea salt

15-ounce can chickpeas, drained and rinsed

1 lime, halved

Vermicelli rice:

2 tablespoons vegetable oil

½ yellow onion, finely diced

2/3 cup vermicelli pasta broken into 1-inch pieces

1½ cups Calrose rice or other medium-grain rice

1 teaspoon fine sea salt

2¼ cups water

½ teaspoon Aleppo pepper

1 cup elbow macaroni, cooked according to package directions, optional

Crispy onions to garnish

2 tablespoons chopped flat-leaf parsley to garnish

DIRECTIONS

To make the tomato sauce, in a large saucepan, heat 1 tablespoon oil over medium heat. Add the onion and ½ teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes.

Add the tomato paste, cumin, Aleppo pepper and black pepper and cook, stirring often, until the paste changes from bright red to brick red, about 2 minutes. Increase the heat to medium-high and stir in the tomatoes, remaining 1½ teaspoons salt and water. Bring to a brisk simmer, then lower the heat to medium and cook, stirring occasionally, until the sauce is thick enough to coat the back of a wooden spoon, about 15 minutes. You’ll have slightly more than 5 cups sauce.

Meanwhile, in a small saucepan, heat the remaining 1 tablespoon oil over medium heat. Add the garlic and cook until golden, about 30 seconds. Right before the garlic browns, remove from the heat and pour in the vinegar (this stops the garlic from overcooking), swirling the pan to incorporate. Pour the garlic vinegar into the tomato sauce and stir to combine. (If you want the sauce smooth, use a hand blender to blend the tomato sauce.) May be made a day ahead and refrigerated.

For the caramelized onions, separate the onion slices into individual pieces as much as possible. In a large skillet, heat the oil over medium-high heat, stir in the onions, then stop stirring and allow them to brown along the edges, about 3 minutes. Stir to redistribute the onions and cook, stirring occasionally, until they are dark golden brown, about 15 minutes. Transfer to a paper towel-lined plate.

In a medium saucepan, combine the lentils, water and a generous pinch of salt. Simmer over medium heat until cooked through but not completely soft, 15 to 17 minutes. Drain, then rinse well in cold water to stop the cooking. Drain again. In the same saucepan used to cook the lentils, add the chickpeas. Squeeze both lime halves over the chickpeas and season with a few pinches of salt, then return the lentils to the pan and warm over medium heat. May be made a day ahead.

To make the vermicelli rice, heat the oil in a medium saucepan or Dutch oven over medium heat. Add the onion and cook, stirring often, until it is soft and golden brown, about 8 minutes. Add the vermicelli and cook for 3 to 4 minutes or until golden, then stir in the rice and salt and cook, letting the rice toast slightly, about 2 minutes. Add the water and increase the heat to high. When the water is boiling, give the pot a stir, reduce the heat to low, cover and cook until the rice is cooked through, and the water has been fully absorbed, about 15 minutes. Uncover, fluff with a fork, and sprinkle the Aleppo pepper on top. Cover and keep warm.

To serve, put the warm lentils, chickpeas and macaroni (if using) in a large bowl. Add the rice and stir everything together with a fork, trying not to break up the rice pieces. Taste, adding more salt if desired.

Serve koshari on a rimmed platter or in individual bowls. Spoon tomato sauce along the rim as well as a few spoonfuls on top. Sprinkle the caramelized onions, crispy onions (if using) and parsley on top and serve extra sauce and onions at the table.

— Michael Mina, “My Egypt: Cooking from My Roots” (Voracious, $40)