Classic Kushari

Kushari is the national dish of Egypt. To start preparing, heat 1/4 cup oil in a large heavy-based saucepan over high heat. Cook onion, stirring, for 6 minutes or until golden and caramelised. Using a slotted spoon, transfer onions to a plate lined with paper towel, for serving later. 

Add cumin, cinnamon stick and mixed spice to the pan. Cook, stirring, for 30 seconds or until fragrant. Add stock powder, lentils and 1 litre of water. Cover. Bring to the boil. Reduce heat to medium. Cook for 15 minutes or until lentils are half-cooked. 

Add pasta, rice and 1/2 cup water to pan. Cover. Return to a simmer. Reduce heat to low. Simmer for a further 15 minutes or until lentils, rice and pasta are tender. 

Meanwhile, make the tomato salad by combining the tomato, shallot, parsley, vinegar and remaining oil in a medium bowl. Season with salt and pepper. Set aside for 15 minutes to allow the flavours to develop.

Remove kushari from heat. Stand for 5 minutes. Fluff with a fork. Serve topped with the caramelised onion and tomato salad on the side.