Koshari

🔥 Prep

• Rinse 200 g basmati rice under cold water until water runs clear, then soak in 400 ml water for 15 minutes, drain.
• Rinse 150 g brown lentils, remove any debris.
• Cook 150 g macaroni pasta according to package directions (al dente) – set aside.
• Drain and rinse 200 g canned chickpeas.
• Peel and finely chop 3 yellow onions; reserve half for frying, half for sauce.
• Peel and mince 8 garlic cloves; reserve some for sauce, some for dakka.
• Open 400 g canned crushed tomato; measure out.
• Measure 3 tbsp white vinegar, 1 tbsp lemon juice, 1.5 tsp ground cumin, 1 tsp ground coriander, 1 tsp red chili flakes, 2 tsp salt, 0.5 tsp black pepper, 4 tbsp vegetable oil.

🔥 Cook

• 1. In a medium pot, combine rinsed lentils with 400 ml water, bring to boil over high heat, then reduce to low, cover and simmer 20 minutes until tender but not mushy; drain any excess liquid and set aside.
• 2. While lentils cook, in another pot, add soaked rice with its soaking water (or fresh 400 ml water), bring to boil over medium-high heat, then reduce to low, cover and cook 15 minutes until water absorbed; fluff with fork and set aside.
• 3. Cook macaroni in a pot of salted boiling water for 8-10 minutes until al dente; drain, toss with 1 tsp oil to prevent sticking, set aside.
• 4. In a large skillet, heat 2 tbsp vegetable oil over medium heat; add the chopped onions reserved for frying and cook, stirring occasionally, until deep golden brown and crisp, about 12-15 minutes; transfer to paper towel-lined plate to drain.
• 5. In the same skillet (or a clean one), add remaining 2 tbsp oil, heat over medium heat; add the remaining chopped onions and sauté 3 minutes until translucent.
• 6. Add the minced garlic (about 4 cloves) and sauté 30 seconds until fragrant, being careful not to burn.
• 7. Stir in the crushed tomatoes, 1.5 tsp ground cumin, 1 tsp ground coriander, 1 tsp red chili flakes, 2 tsp salt, 0.5 tsp black pepper; bring to simmer over medium-low heat and cook 10 minutes, stirring occasionally, until sauce thickens slightly.
• 8. Remove sauce from heat; stir in 3 tbsp white vinegar and 1 tbsp lemon juice for brightness.
• 9. While sauce simmers, prepare dakka (garlic vinegar): in a small bowl, mash remaining 4 garlic cloves with a pinch of salt, then mix in 2 tbsp white vinegar and 1 tsp lemon juice; set aside.
• 10. Prepare shatta (chili oil): in a tiny saucepan, heat 1 tbsp vegetable oil over low heat, add 1/2 tsp red chili flakes (or to taste), warm 1 minute until fragrant; remove from heat.
• 11. To assemble, layer in serving bowls or plates: first a base of lentils, then rice, then macaroni; drizzle warm tomato sauce over the top; sprinkle crispy fried onions; add a spoonful of dakka garlic vinegar and a drizzle of shatta chili oil; serve immediately.

🔥 Serve

• Serve koshari hot, allowing each diner to mix layers according to preference.
• Offer extra lemon wedges and hot sauce on the side for added zing.
• Pair with a simple cucumber‑yogurt salad or pickled vegetables if desired.