This is delicious! Kashari is a good make-ahead dish. Start by assembling 3 baking dishes and a mixing bowl. There is enough for 6 people, but it freezes well. . .
–crispy fried onion rings (1 can)
–Jasmine rice (one-half cup rice; 1 cup water; no salt)
–lentils (1 can, drained)
–angel hair pasta (1 handful half-size pasta)
–chickpeas (one-half can, drained)
–tomato sauce (1 15-ounce can)
–chopped onion (one-quarter cup)
–minced garlic (1 tablespoon)
–coriander (1 teaspoon)
–cayenne (optional; one-quarter teaspoon)
–white wine vinegar (1 tablespoon)
1 – Microwave the rice, covered, in water for 4 minutes on high; then microwave for 8 minutes on 50 percent power. When finished, keep covered to preserve warmth.
2 – Place the angel hair pasta in water to cover; add salt to taste. Microwave, uncovered, on high for 5 minutes; then microwave on 50 percent power for 4 minutes. When finished, keep covered to preserve warmth.
3 – Use a small mixing bowl to make the seasoned tomato sauce. Pour in the can of sauce, then add onion, garlic, coriander, cayenne (if using), and white wine vinegar. Stir well.
4 – Assemble in a large baking dish. First place rice; then drained lentils, then drained angel hair pasta. Spoon one-half the tomato sauce on top. Then add chickpeas. Season to taste with extra virgin olive oil. Sprinkle one-half the onion rings on top last.
5 – Microwave on high for 7 and one-half minutes.
6 – Serve the kashari hot, passing seasoned tomato sauce and crispy onion rings at the table for additional taste.
–recipe adapted from The Mediterranean Dish, a blog.