Koshari (Egyptian Lentil, Rice & Pasta Dish)

Wash the lentils and rice and set aside. Chop an onion and put it in a pot over the heat with the lentils; when the lentils are nearly cooked, fry a cup of vermicelli and add it to the lentils with a cup of washed rice. Add a pinch of salt and pepper and cumin, and cook the lentils and rice until they are done using the traditional rice cooking method.

Now boil the pasta; when it is cooked add 1 tablespoon oil, salt, and sweet paprika.

Slice the onion and mix it with flour, salt and pepper, cumin, ground cinnamon, and powdered ginger. Fry the onion in vegetable oil until well browned and set aside.

You need to prepare two types of sauce for koshari:

Red sauce: in a pan with vegetable oil sauté garlic, then add tomato juice (or tomato puree) with salt, pepper, cumin, and cinnamon.

Hot sauce: oil, garlic, tomato juice, salt, pepper, chili or hot sauce, and lemon juice.

To assemble the dish: place a portion of the rice and lentils, top with the cooked pasta, and finally sprinkle with the fried crispy onions. Serve koshari with one or both sauces as desired.