Egyptian Koshary

Ingredients

• 2 large onions
• 1.5 cups oil
• 2 tbsp onion oil
• 1 cup vermicelli
• 1/2 cup brown lentils
• 1 cup short grain rice
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• Salt to taste
• 2 tbsp onion oil
• 1 tsp chili flakes
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 28 oz tomato sauce
• Salt and sugar to taste
• 4 cloves garlic, mashed
• 1/2 cup white vinegar
• 1/4 cup water
• Salt to taste
• 1/2 tsp cumin
• 12 oz pasta

Instructions

1. In a cold pan, add onions and submerge them in oil, then turn on the heat.
2. Cook the onions for 15-20 minutes until golden, then add salt and save the oil.
3. In a separate pot, heat some onion oil and cook the vermicelli until toasty.
4. Add short-grain rice and brown lentils to the pot, season with turmeric, cumin, coriander, and salt.
5. Add water and bring to a boil, then cover and reduce heat.
6. For the tomato sauce, heat more onion oil, add chili flakes, and minced garlic until fragrant.
7. Add tomato paste, then after a few minutes, add tomato sauce and a little water from the tomato can.
8. Season the sauce with salt and sugar to balance it.
9. For the da’a, mix mashed garlic with white vinegar, salt, cumin, and water.
10. Cook spaghetti and pinwheel pasta, then mix in a bit of onion oil.
11. Layer the rice, vermicelli, and lentils, then add tomato sauce, crispy onions, cooked chickpeas, and da’a.