Ah, the proper order is rice first, then brown lentils, chickpeas, then the pasta, all crowned with the fried onions. The fiery *daqqa* is simply blitzed tomatoes, chilli, garlic, and vinegar, but my secret is a spoonful of the onion frying oil to bind it. You see, in my kitchen, we place the onions *under* the tomato sauce sometimes, so they soften into the dish, not just sit crisp on top—a small rebellion I learned from my mother, who said texture should be a surprise, not a given.
#food
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