b'44 45KOSHERI300g green lentils This recipe is very popular in Egypt. A dish that 60ml olive oil is great to eat on its own, or with lamb or beef. We prefer it without the noodles and serve with 2 large onions, halved and thinlyslow roasted peppers, tomatoes, and a yoghurt sliced dressing.200g Basmati riceGet the sauce underway first. Heat the oil in a 40g unsalted butter saucepan, add the chillies and garlic and fry for 2 50g vermicelli noodles, brokenminutes. Add the tomatoes, water, 1teaspoons of salt, into 4cm pieces cumin, and vinegar. Bring to the boil, reduce the heat and simmer for 20 minutes until slightly thickened. Add 400ml chicken stock or water the coriander and season to taste.1/2 tsp nutmeg Next place the lentils in a sieve and rinse under cold running water. Place in a large saucepan, cover with 1 1/2 tsp cinnamonplenty of water, put on the lid and bring to the boil. Reduce the heat to simmer for 25 minutes. The lentils 1/2 saltshould be tender, not mushy. Drain using a sieve.Black pepper Heat the oil in a frypan, add the onions and saut on Spicy Tomato Sauce low for approximately 20 minutes. The onions should be a dark brown, be careful not to burn them.60ml olive oilPlace the rice in bowl, cover with water, rinse, and 2 hot chillies, de-seeded anddrain well. Heat a large pan, melt the butter and add finely dicedthe noodles stirring until they turn a golden brown. Add the rice and coat well in the butter. Next add the 2 cloves garlic, crushed stock, nutmeg, cinnamon,teaspoon salt and a good 8 ripe tomatoes, or 800g tinnedgrind of black pepper. Cover, bring to the boil and then reduce the heat and simmer for 12 minutes. Remove diced tomatoes the lid, turn off the heat, cover the pan with a tea towel 370ml water 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, chopped'