Koshari

Preparation

1. Make the crispy onions first (they are the crown of the dish): Toss the onion rings with flour and a pinch of salt to coat. Shake off excess. In a large frying pan, heat the vegetable oil over medium-high heat. Fry the onions in batches, stirring often, for 15–20 minutes until they are deep caramel brown and crispy. Remove with a slotted spoon onto paper towels. Reserve the fragrant onion oil — you will use it for the other components.
2. Make the tomato sauce: In a saucepan, heat 2 tbsp of the reserved onion oil. Add the garlic and red pepper flakes, cook 30 seconds. Add the tomatoes, vinegar, cumin, coriander, and salt. Simmer uncovered for 20 minutes until thick. Taste and adjust.
3. Cook the lentils: Place the soaked lentils in a pot with 600ml of water. Bring to a boil, reduce to a simmer, and cook for 20–25 minutes until tender but not mushy. Drain. Season lightly with salt.
4. Cook the rice: Heat 2 tbsp onion oil in a saucepan. Add the rice and stir for 2 minutes. Add the stock, half the lentils, salt, and a pinch of cumin. Bring to a boil, cover, and cook on low for 15 minutes. Rest 5 minutes. Mix the remaining lentils gently with the rice.
5. Cook the pasta: Boil in well-salted water until al dente. Drain. Toss with 1 tbsp of onion oil. Warm the chickpeas in a pan with a drizzle of onion oil, a pinch of cumin, and salt.
6. Assemble the koshari bowl: Layer the rice-lentil mixture as the base. Add the pasta and chickpeas on top. Ladle the tomato sauce generously over everything. Finish with a generous pile of crispy fried onions. Serve immediately, passing extra sauce and onions at the table.