Ahdaf Soueif's traditional koshari recipe

You will need (for four hungry people): 2 cups pasta (macaroni and broken-up spaghetti), 1 cup Egyptian rice, washed, 1 handful vermicelli, crushed, 1 cup brown lentils, washed, 2 medium onions, 2 tomatoes, juiced tomato concentrate, 4 cloves garlic, 3 limes (or small lemons), corn (or sunflower) oil, salt, pepper, cumin, chilli (optional), chicken stock (optional) Photograph: Thomas Hartwell/Guardian

• Boil the pasta in salted water till cooked (10 minutes)
• Bring the lentils to the boil in water then simmer (20 minutes), taking care not to over-cook
• Fry the rice and vermicelli briefly in a tablespoon of corn oil then add one cup of water. Bring to the boil and season with a little salt. When the water recedes so that it is just a film on the surface, put on the lowest possible heat and cook undisturbed for 20 minutes
Photograph: Thomas Hartwell/Guardian

For the sauce:
• Put the juiced tomatoes into a saucepan
• Heat some corn oil in a frying pan. Dice one onion finely and fry till golden
• Pour the mixture into the juiced tomatoes. (You could now add the chicken stock cube to the mixture if desired)
• Add one teaspoon of pepper and one ­teaspoon of salt. (If you like your food hot, this is the moment to add chilli to taste)
• When the sauce has reduced nicely, add half a small carton of tomato ­concentrate and one and a half cups of water and simmer

For the tangy sauce – the “takhdi’ah”
• Peel and crush four cloves of garlic
• Mix with the juice of the limes (or lemons)
• Season with salt and one heaped teaspoon of cumin
• Add spoonfuls from the red sauce into the mixture. Start tasting after 12 spoonfuls. When you like the taste, stop. Add a drop of oil to give it a shine Photograph: Thomas Hartwell/Guardian

For the garnish:
• Slice one onion into fine crescents and fry it dry in a frying pan for about five minutes (this is to get rid of the water in the onion)
• Add three tablespoons of corn oil and fry till dark brown. (You may, of course, heat the oil in another frying-pan and add the dried onion to it but it’s not necessary)
• Drain the onion of any excess oil and spread on some kitchen paper
Photograph: Thomas Hartwell/Guardian

To serve:
• Serve on a flat plate or in bowls. Put one layer of pasta, followed by a layer of rice, ­followed by a layer of lentils. Each layer is slightly smaller than the one below so you have a domed effect. Spoon over the tomato sauce, then add some takhdi’ah in the middle. Add the fried onions Photograph: Thomas Hartwell/Guardian

• Serve with a green salad (preferably dark green, like rocket, spinach, or watercress) and fresh (non-acidic) juice or water. Follow with a glass of fresh mint tea Photograph: Thomas Hartwell/Guardian