Revolution Koshari

What's been happening on the streets of Egypt has had me glued to the news for almost a month and a half now. My column in the newspaper has been resumed and I'm finally back to the kitchen after detaching myself from the television and taking part in a workshop held by a French chef here in Malaysia. I'll probably blog about that soon. Until then, here's the link to the latest column with a recipe. It's based on a traditional Egyptian dish comprising of rice, vermicelli, pasta, lentils, chickpeas and fried onions topped with a tomato-garlic-vinegar sauce.