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This popular Egyptian national dish – often transliterated as koshary or kosheri – will soon become one of your new favourite comfort foods. Serves 4-6.

Lentils and Rice

1 cup (200g) Green Lentils
50g Butter
1 cup (200g) Basmati Rice
2 cups (500ml) Chicken Stock
1 tsp Sumac
1 tsp Fresh Nutmeg, grated or ground
1 1/2 tsp ground Cinnamon
1 1/2 tsp Salt
1/2 tsp freshly ground Black Pepper
1/4 cup Olive Oil
2 Onions, peeled and thinly sliced
1 cup (150g) Pistachios, toasted
1 cup Fresh Italian Parsley, roughly chopped
1 cup Fresh Coriander Leaves, roughly chopped

Spicy Tomato Sauce

1/4 cup Olive Oil
3 cloves Garlic, peeled and crushed
3 Red Chillies, seeds removed and finely sliced
400g can Crushed Tomatoes
1 1/2 cups (375ml) Water
1/4 cup Cider Vinegar
1 tsp Salt
1 tsp ground Cumin
1 tsp Paprika
1/4 cup Fresh Coriander Leaves, finely chopped

Cook the lentils.

To prepare the spicy tomato sauce: place a saucepan over a high heat. Add the oil, garlic and chillies and cook for 3 minutes.

Add the tomatoes, water, vinegar, salt, cumin and paprika. Bring to the boil and lower the heat. Simmer for 30 minutes or until thickened.

Stir in the fresh coriander leaves. Taste to see if more salt, pepper or coriander needs to be added.

To prepare the rice: place a saucepan over a high heat. Melt the butter and add the rice. Cook for 1 minute, stirring constantly. Add the stock or water, sumac, nutmeg, cinnamon, salt and pepper.

Bring to the boil, then reduce to a low simmer and cook for about 12 minutes. While the rice is resting prepare the onions.

In a large frying pan, heat the olive oil to a medium heat and slowly cook the onions until dark gold in colour. This should take approximately 20 minutes.

Break the cooked up rice with a fork.

In a large bowl mix together the cooked lentils, rice, toasted pistachios, fresh parsley, coriander and 2/3 of the cooked onions.

Season with salt and pepper and pile high on a platter. Top with the remainder of the onions and serve with the spicy tomato sauce.

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