Koshari

Instructions

1. 1

   Toss the thinly sliced onions with a pinch of salt and 1 tbsp flour. Fry them in a half-inch of hot oil until dark golden brown and crispy. Drain on paper towels and reserve the flavorful frying oil.

2. 2

   Boil the lentils until tender (about 20 mins); cook the macaroni according to package instructions; boil the rice using 1 tbsp of the reserved onion oil.

3. 3

   For the tomato sauce: Sauté 2 minced garlic cloves in 1 tbsp of onion oil, add coriander, cumin, and the tomato sauce. Simmer for 15 minutes until thickened.

4. 4

   For the Dakka (garlic vinegar): In a small saucepan, briefly warm the remaining 2 minced garlic cloves, cumin, vinegar, and 1/4 cup water until fragrant, then remove from heat.

5. 5

   Warm the canned chickpeas in a small saucepan.

6. 6

   To assemble: Place a generous base of rice and lentils in a bowl, top with macaroni and warm chickpeas. Ladle the spiced tomato sauce over the top, drizzle with the garlic vinegar to taste, and crown with a handful of crispy fried onions.