Mac

Egyptian rice (about 300 grams) • red lentils (about 285 grams) • dried chickpeas, soaked overnight (about 170 grams) • vermicelli noodles (about 60 grams) • ditalini or elbow macaroni (about 400 grams); you can also add spaghetti if you like • medium onions • brown lentils, soaked for 1 hour (about 225 grams) • oil for frying and cooking (about 355 ml) • Salt to taste • tomato juice (about 710 ml) • large tomatoes • vinegar (about 60 ml) •

rice (about 200 grams) • vermicelli noodles (about 50 grams) • brown lentils (about 200 grams) • penne pasta (about 100 grams) • small pasta, such as ditalini or elbow macaroni (about 100 grams) • medium onions • garlic • vinegar (about 120 ml) • cumin • tomatoes (about 1/2 kilogram)

spaghetti pasta • small pasta (such as ditalini or elbow macaroni) • brown lentils • vermicelli pasta • rice (about 400 grams) • chickpeas (about 330 grams) • onion, chopped • garlic cloves • tomato juice (about 1 liter) plus 2 tablespoons tomato paste • Salt • black pepper • cumin •

vermicelli noodles • Egyptian short-grain rice • spaghetti • brown or black lentils • small pasta (like ditalini or elbow macaroni) • cooked and rinsed chickpeas • onions, sliced (about 1 kg) • all-purpose flour (for coating onions) • garlic, minced (for tomato sauce) • tomatoes (about 1 kg) • ground cumin • Spices: •

Egyptian short-grain rice (about 500 grams) • brown lentils (about 250 grams) • onions, sliced (about 500 grams) • tomatoes (about 1 kilogram) • tomato paste • small pasta, such as elbow macaroni (about 500 grams) • vermicelli noodles (about 125 grams) • chickpeas (about 125 grams) • vinegar (about 60 ml) • Salt, cumin, and chili powder