Cairo Koshari

Ingredients

• •Rice
• •Brown lentils
• •Macaroni
• •Chickpeas
• •Fried onion
• •Tomato sauce
• •Garlic
• •Vinegar
• •Cumin
• •Chili

Steps

1. 1Cook brown lentils in a pot of water until they turn tender but still hold their shape, then drain and set them aside.
2. 2In a separate pot, cook rice until fluffy, and in another, boil macaroni until just tender.
3. 3Slice onions thin and fry them in oil over medium heat, stirring often, until they turn deep brown and shatteringly crisp, then drain them on paper.
4. 4For the sauce, simmer tomato sauce with crushed garlic, cumin, a splash of vinegar, and chili until it thickens into a tangy, spiced sauce.
5. 5To build a bowl, layer rice on the bottom, followed by lentils, macaroni, and warmed chickpeas, piling them up in neat sections rather than mixing them together.
6. 6Ladle the spiced tomato sauce generously over the top of the layered carbohydrates and legumes.
7. 7Finish with a heavy scattering of the crisp fried onions over everything.
8. 8Serve the koshari with extra vinegar and chili sauce on the side, so the customer can adjust the tang and heat to their own taste.