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Serves 4

Egyptian street food with rice, noodles, cinnamon, nutmeg and I add spinach. Adapted from Ottolenghi.

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  • 4300g green lentils
  • 200g Basmati rice (I use wholegrain basmati)
  • 40g Unsalted butter
  • 50g vermicelli noodles, broken into 4cm pieces
  • 400ml chicken stock or water
  • 1/2tsp grated nutmegs
  • 1 1/2tsp ground cinnamon
  • 1 1/2tsp salt
  • 4tbsp olive oil
  • 2 white onions, halves and thinly sliced
  • 4tbsp olive oil
  • 2 Garlic cloves, crushed
  • 2 hot red chillies, seeded and finely sliced
  • 8 ripe tomatoes, chopped (This is crucial, make sure the tomatoes are ripe, it makes a huge difference to the taste)
  • 370ml water
  • 4tbsp cider vinegar
  • 3tsp salt
  • 2tsp ground cumin
  • 20g Coriander leaves, chopped.


    1. fry garlic and chilli 2 mins
    2. add tomato, water, vinegar, salt and cumin and boil 20 mins
    3. remove, stir in coriander
    4. rinse lentils and boil 25 mins
    5. fry vermicelli in butter until brown then add rice until covered in butter then add stock, nutmeg, cinnamon, seasoning. Bring to boil and simmer 12 mins. Remove from heat and take lid off, cover with tea towel, put lid back on for 5 mins.
    6. saute onions in oil 20 mins until dark brown.
    7. mix most onions with other stuff
    8. serve with rest of onions and and tomato sauce on top

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Chris Mason's picture
Chris Mason
14th Feb, 2020
I think that it should be 430g of lentils.
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