Ingredients:

  • 3 large yellow onions, sliced into thin rings
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • 1.5 cups neutral oil for frying
  • 1 cup brown or black lentils, rinsed (190g)
  • 1.5 cups Egyptian short-grain rice, rinsed (300g)
  • 0.5 cup vermicelli pasta (50g)
  • 3 cups vegetable broth (710ml)
  • 2 tbsp onion-infused oil
  • 1 tsp ground cumin
  • 2 cups elbow macaroni (200g)
  • 1 can (15 oz) chickpeas, drained and rinsed (425g)
  • 2 cups tomato passata (475ml)
  • 7 cloves garlic, divided
  • 0.5 cup plus 2 tbsp white vinegar
  • 1 tsp baharat spice blend
  • 1 tsp ground coriander
  • 0.5 tsp chili flakes

Instructions:

  1. Toss the sliced onions with flour and salt. Heat 1.5 cups neutral oil in your skillet until shimmering, then add the onions. Fry, stirring frequently, until the onions are dark golden and crisp. Drain on paper towels and reserve the oil.
  2. In a saucepan, heat 2 tablespoons of the reserved onion-infused oil. Add the vermicelli and cook until deep golden brown.
  3. Add the rinsed rice, vegetable broth, and cumin to the vermicelli. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and grains are tender.
  4. Boil the elbow macaroni in a separate pot of salted water until al dente. Drain and toss with 1 tbsp of the onion oil to prevent sticking.
  5. Drain and rinse the lentils. Set aside.
  6. Prepare the sauce by sautéing 4 cloves of minced garlic in 1 tbsp onion oil in a medium saucepan. Add the tomato passata, 2 tbsp white vinegar, baharat, coriander, and chili flakes. Simmer for 10 minutes until slightly thickened and fragrant.
  7. Create the Da’ah by mixing the remaining 3 cloves of mashed garlic, 0.5 cup white vinegar, and a pinch of salt in a jar; shake well.
  8. Drain and rinse the chickpeas.
  9. To serve, layer the rice and lentil base, followed by macaroni and chickpeas. Top with the spiced tomato sauce and a generous handful of crispy onions. Serve the Da’ah on the side.