This was one of the first few dishes that I taught in my early days of teaching vegetarian cooking, so there is a nostalgic element to it. I also had the privilege of eating it in Egypt where it is a very popular street food. Traditionally it is a stove top dish, but I have finished it off by baking it in the oven. This is my version without the vermicelli, so any Egyptians reading this please forgive my transgression.

Read the recipe on Food52.com