Ingredients :

For the Fried Shallots and Shallot-Infused Oil :

• 1 cup (237 ml) neutral frying oil, such as canola


• 10 medium shallots (14 ounces; 397 g), thinly sliced


• Kosher salt

For the Salsa (Mild Tomato Sauce) :

• 2 tablespoons (30 ml) shallot-infused oil (recipe above)


• 2 medium cloves garlic, minced (about 1 tablespoon)


• 2 tablespoons (30 ml) distilled white vinegar


• 1 cup (240 ml) tomato passata


• 1 tablespoon (15 ml) tomato paste


• 1 teaspoon granulated sugar


• 1 teaspoon ground cumin


• 1 teaspoon ground coriander


• Kosher salt and freshly ground black pepper, to taste

For the Da’ah (Garlic-Vinegar Sauce) :

• 2 tablespoons (30 ml) onion-infused oil


• 6 medium cloves garlic (30 g), minced


• 1/2 cup (120 ml) distilled white vinegar


• 1/2 cup (120 ml) room temperature water, plus more as needed


• 1 tablespoon ground cumin


• 1 tablespoon (15 ml) lime juice


• Kosher salt and freshly ground black pepper

For the Shatta (Chile-Garlic Sauce) :

• 1 tablespoon (15 ml) onion-infused oil (recipe above)


• 1 tablespoon red pepper flakes


• 3 medium cloves garlic (15 g), minced


• 2 tablespoons (30 ml) tomato paste


• 1/4 cup (60 ml) mild Tomato Sauce (recipe above)


• 1/4 teaspoon ground cumin


• Kosher salt and freshly ground black pepper

For the Koshari :

• 1/2 cup (1200 ml) onion-infused oil (recipe above)


• 1/2 cup white basmati rice (about 3 ounces; 90 g), soaked in cold water for 30 minutes then thoroughly rinsed and drained


• 1/2 cup Italian vermicelli pasta (about 2 1/4 ounces; 65 g)


• 1/2 cup black lentils, such as beluga (3 1/2 ounces; 100 g), soaked in hot water for 1 hour


• 1/2 cup elbow pasta (about 2 3/4 ounces; 75 g)


• 2 teaspoons ground cumin


• 2 teaspoons ground coriander


• Kosher salt and freshly ground black pepper



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Directions :

1. For the Fried Shallots and Shallot-Infused Oil: In a 10-inch skillet,
   
   combine oil and shallots over medium heat, and cook, stirring often,
   
   until shallots are golden brown and crisp, 20 to 30 minutes.




2. Strain through a fine-mesh strainer into a heatproof bowl. Transfer
   
   shallots to a paper-towel lined plate to drain and season with salt. Set
   
   shallot-infused oil aside to cool. Store the fried shallots in an airtight
   
   container until you are ready to use. Store the shallot-infused oil in a
   
   clean jar once cooled.




3. For the Salsa: In a medium saucepan, heat 2 tablespoons of shallot-
   
   infused oil over medium-low heat until shimmering. Add garlic and
   
   cook, stirring constantly, until garlic is fragrant and golden brown, 1
   
   to 2 minutes. Whisk in vinegar, tomato passata, sugar, cumin, and
   
   coriander. Adjust heat to low and simmer until slightly thickened,
   
   about 10 minutes. (The sauce should have the consistency of a
   
   marinara; if it becomes too thick, loosen the sauce with additional
   
   water as needed.) Remove from heat and set aside uncovered;
   
   remove 1/4 cup salsa and set aside for shatta.




4. For the Da’ah: In a small saucepan, heat 2 tablespoons shallot-
   
   infused oil over medium-low heat until shimmering. Add garlic and
   
   cook, stirring constantly, until fragrant, about 30 seconds. Whisk in
   
   vinegar, water, lime juice, and cumin. Season with salt to taste. (If
   
   sauce is too acidic, add one or two tablespoons of water.) Remove
   
   from heat and set aside. Wipe saucepan clean to prepare the shatta.




5. For the Shatta: In the now-clean small saucepan, heat 1 tablespoon
   
   shallot-infused oil over medium-low heat until shimmering. Add red
   
   pepper flakes, stirring constantly until fragrant, 30 seconds to 1
   
   minute. Add garlic, and cook, stirring constantly, until fragrant,
   
   about 1 minute. Stir in tomato paste until well combined, followed
   
   by 1/4 cup salsa (prepared in step 3) and ground cumin. Simmer on
   
   low heat until slightly thickened, 2 minutes. Remove from heat and
   
   season with salt to taste. Set aside. (See notes.)




6. For the Koshari: In a small saucepan or kettle, bring 2 cups (240ml)
   
   of water to a boil, set aside. In a 6-quart heavy-bottom pot, heat 1/4
   
   cup shallot oil over medium-low heat until shimmering. Add
   
   vermicelli, stirring to coat in oil until they are a deep amber color,
   
   about 4 minutes. Add rice and elbow pasta to vermicelli and stir until
   
   evenly coated in the oil, 1 to 2 minutes. Stir in the black lentils. Pour
   
   in the 2 cups of freshly boiled water; there should be just enough to
   
   cover the ingredients. Add cumin, coriander, 1/2 teaspoon salt, and
   
   pepper, and bring to a boil over high heat, cooking until all the water
   
   has been absorbed, about 5 minutes. Reduce heat to medium, cover
   
   with lid, and cook until rice and lentils are tender, about 3 minutes.
   
   Let rest off heat for 1 minute, then uncover the pot and, using a fork,
   
   fluff rice and season with salt to taste.




7. To Assemble: Transfer koshari to a large serving dish. Drizzle
   
   koshari with da’ah and remaining salsa, top with chickpeas, and
   
   garnish with the prepared fried shallots. Serve warm with remaining
   
   sauce and shatta on the side.

Special Equipment :

10-inch nonstick or cast iron skillet, fine-mesh strainer, medium saucepan, small

saucepan, large heavy-bottom pot

Notes :

This recipe can be halved or doubled. The shatta should have a

similar texture slightly thicker than hot sauce, like that of sriracha.

Sriracha or store-bought chile garlic sauce can be substituted for

homemade shatta.