Egyptian rice, lentil and pasta dish (Koshari)

1. Rinse the lentils and cook in salted water for 20 minutes until tender but not falling apart; drain. Cook the macaroni al dente in salted water and drain.

2. Slice the onions into thin half-moons, toss in the flour and fry in batches in the hot oil until deep golden and crisp; drain on kitchen paper.

3. In 2 tablespoons of the onion oil, fry the vermicelli, stirring, until brown, add the rinsed rice, pour in twice its volume of salted water and cook covered for 15 minutes; finally fold in the lentils.

4. For the sauce, fry the crushed garlic in the oil for 1 minute, add the grated or chopped tomatoes, cumin, chilli powder and salt and cook for 15 minutes until thick; stir in the vinegar at the end.

5. Layer the rice and lentils, macaroni and drained chickpeas on plates.

6. Pour plenty of tomato sauce over and sprinkle with the crispy onions.

Tip: Koshari is Egypt's national street food: cheap, filling and completely meat-free, so it's also popular on fasting days. Its secret is onions fried dark but not burnt, and the garlic-vinegar sauce (dakka). If you like it hotter, add more chilli to the sauce.