b'Kosheri300g green lentils This recipe is very popular in Egypt. A dish that is great to eat on its own, or with lamb or beef. 60ml olive oil We prefer it without the noodles and serve with 2 large onions, halved andslow roasted peppers, tomatoes, and a yoghurt thinly sliced dressing.200g basmati rice Get the sauce underway first. Heat the oil in a 40g unsalted butter saucepan, add the chillies and garlic and fry for 2 minutes. Add the tomatoes, water, 1teaspoons of 50g vermicelli noodles,salt, cumin, and vinegar. Bring to the boil, reduce broken into 4cm pieces the heat and simmer for 20 minutes until slightly thickened. Add the coriander and season to taste.400ml chicken stock or water Next place the lentils in a sieve and rinse under cold running water. Place in a large saucepan, cover with 1/2 tsp nutmeg plenty of water, put on the lid and bring to the boil. 1 1/2 tsp cinnamonReduce the heat to simmer for 25 minutes. The lentils should be tender, not mushy. Drain using a sieve.1/2 saltHeat the oil in a frypan, add the onions and saut on Black pepper low for approximately 20 minutes. The onions should be a dark brown, be careful not to burn them.60ml olive oil Place the rice in bowl, cover with water, rinse, and 2 hot chillies, de-seededdrain well. Heat a large pan, melt the butter and add and finely dicedthe noodles stirring until they turn a golden brown. Add the rice and coat well in the butter. Next add 2 cloves garlic, crushed the stock, nutmeg, cinnamon,teaspoon salt and a good grind of black pepper. Cover, bring to the boil 8 ripe tomatoes, or 800gand then reduce the heat and simmer for 12 minutes. tinned diced tomatoes Remove the lid, turn off the heat, cover the pan 370ml water with a tea towel and put the lid back on. Stand for 5 minutes, this helps the rice to go fluffy.2 tsp ground cumin Then bring it all together. Fluff up the rice with a fork 60ml cider vinegar and mix in the lentils. Then layer on the sauce and enjoy.20g coriander leaves, chopped117'