Koshari: Egyptian Lentil and Rice Dish

First, cook the lentils: rinse them, then place in a pot with double the amount of water. Bring to a boil, then simmer on low heat for 20-25 minutes until tender but still firm. Salt at the end, then drain. In another pot, cook the rice as usual (1 part rice, 2 parts water), lightly salted, for about 15-20 minutes until all water is absorbed.

Peel and slice the onions very thinly into rings. Heat generous vegetable oil (about 50-70 ml) in a frying pan over medium-high heat. Fry the onion rings in small batches until golden brown and crispy, about 5-7 minutes per batch. Remove to a paper towel-lined plate to drain excess oil, and lightly salt.

Take 2-3 tablespoons of the onion-infused oil and transfer to another pan. Add 3 cloves of minced garlic and sauté for 1 minute. Pour in the crushed tomatoes, 1 tsp cumin, 0.5 tsp coriander, and chili flakes (if using). Season with salt and pepper to taste. Bring to a boil, then simmer on low heat for 15-20 minutes until thickened.

Cook the macaroni in salted water according to package instructions until al dente. Drain. Rinse the canned chickpeas thoroughly, then warm them in a small pan with the remaining 0.5 tsp cumin and 0.5 tsp coriander, a pinch of salt and pepper, for about 5 minutes.

Prepare the da'a sauce: in a small bowl, combine the remaining 3 cloves of minced garlic, white vinegar, 2-3 tablespoons of water, a pinch of salt, and the remaining chili flakes (if using). Mix well.

Layer the ingredients in a large serving bowl: first the rice, then the lentils, followed by the pasta and chickpeas. Spoon over the spicy tomato sauce, then generously sprinkle with the crispy fried onions. Serve with the da'a sauce on the side for everyone to add to their liking.