Savory Egyptian Koshari Recipe

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced onions and cook, stirring frequently, for 15 to 20 minutes until they are deeply browned and crispy, then transfer them to a paper towel-lined plate to drain.

Boil the rinsed brown lentils in 3 cups of water in a medium saucepan for 15 minutes. Stir in the rinsed rice, 1 teaspoon of ground cumin, 1 teaspoon of salt, and another 1.5 cups of water, then cover and simmer on low heat for 20 minutes until the rice and lentils are tender.

Bring a separate pot of salted water to a boil and cook the elbow macaroni according to the package directions, about 8 minutes. Drain the pasta and toss it with 1 tablespoon of olive oil to prevent sticking.

Heat the remaining olive oil in a small saucepan over medium heat, add half of the minced garlic, and cook for 1 minute until fragrant. Pour in the tomato sauce, ground coriander, the remaining cumin, and a tablespoon of vinegar, then simmer for 10 minutes until slightly thickened.

In a small bowl, whisk together the remaining minced garlic, white vinegar, 1/4 cup of warm water, and a pinch of salt and cumin to create the tangy garlic drizzle.

Layer the rice and lentil mixture on a large serving platter, top with the cooked macaroni, and spoon the warm spiced tomato sauce over the pasta. Garnish with the drained chickpeas and a generous heap of crispy caramelized onions, serving the garlic-vinegar dressing on the side.