b'Kosheri300g green lentils This recipe is very popular in Egypt. A dish 60ml olive oil that is great to eat on its own, or with lamb or beef. We prefer it without the noodles and 2 large onions, halved andserve with slow roasted peppers, tomatoes, thinly sliced and a yoghurt dressing.200g Basmati rice Get the sauce underway first. Heat the oil in a saucepan, add the chillies and garlic and fry for 2 40g unsalted butter minutes. Add the tomatoes, water, 1teaspoons 50g vermicelli noodles,of salt, cumin, and vinegar. Bring to the boil, reduce the heat and simmer for 20 minutes until broken into 4cm pieces slightly thickened. Add the coriander and season 400ml chicken stock or water to taste.1/2tsp nutmeg Next place the lentils in a sieve and rinse under cold running water. Place in a large saucepan, 1 1/2tsp cinnamoncover with plenty of water, put on the lid and bring to the boil. Reduce the heat to simmer 1/2saltfor 25 minutes. The lentils should be tender, not Black pepper mushy. Drain using a sieve.Spicy Tomato Sauce Heat the oil in a frypan, add the onions and saut on low for approximately 20 minutes. The onions 60ml olive oil should be a dark brown, be careful not to burn them.2 hot chillies, de-seeded and finely dicedPlace the rice in bowl, cover with water, rinse, and drain well. Heat a large pan, melt the butter 2 cloves garlic, crushed and add the noodles stirring until they turn a 8 ripe tomatoes, or 800ggolden brown. Add the rice and coat well in the butter. Next add the stock, nutmeg, cinnamon,tinned diced tomatoes teaspoon salt and a good grind of black pepper. 370ml water Cover, bring to the boil and then reduce the heat and simmer for 12 minutes. Remove the lid, turn 2 tsp ground cumin off the heat, cover the pan with a tea towel and put the lid back on. Stand for 5 minutes, this helps 60ml cider vinegar the rice to go fluffy.20g coriander leaves,Then bring it all together. Fluff up the rice with a chopped fork and mix in the lentils. Then layer on the sauce and enjoy.79'