Koshari

Step by stepInstructions

1. Cook the lentils in a pot of salted water until tender but not mushy, about 20 minutes. Drain and set aside.
2. Meanwhile, bring the rice and 2 cups of water to a boil in a small pot. Reduce the heat to low, cover, and cook until the water is absorbed and the rice is fluffy, about 15 minutes.
3. Cook the macaroni in salted boiling water until al dente. Drain and set aside.
4. Toss the onion slices with the flour, salt, and pepper. Heat the oil in a large skillet over medium-high heat and fry the onions in batches until deep golden brown and crisp. Drain on paper towels and reserve 2 tablespoons of the oil.
5. In a saucepan, warm the reserved oil over medium heat. Add half the garlic and cook until fragrant, about 1 minute. Stir in the crushed tomatoes, cumin, coriander, red pepper flakes, salt, and pepper and simmer until thickened, about 10 minutes.
6. In a small bowl, mash the remaining garlic with a pinch of salt and stir in the vinegar and a pinch of cumin to make the da'a (garlic vinegar sauce).
7. To serve, layer the lentils, rice, and macaroni on a platter. Top with the chickpeas, the tomato sauce, and the crispy onions, and pass the da'a at the table.