Koshari: rice, noodles and lentils, each cooked separately, served with a tomato sauce with chickpeas and a generous pile of fried onion on top; fry the onion for about 15 minutes, until deep golden and caramelized.
| # | What to do | How long |
|---|---|---|
| 1 | Cook the lentils in the water in a separate pot | 25 min |
| 2 | Cook the pasta in a separate pot and drain | 10 min |
| 3 | Cook the rice in a separate pot | 18 min |
| 4 | Slice the onion into thin rings | 5 min |
| 5 | Heat the oil in a wide pot and fry the onion over medium heat 30–35 minutes, stirring | 32 min |
| 6 | Remove about half of the onion to a bowl, for garnish, and leave the rest in a pot | — |
| 7 | To the onion left in the pot, add the garlic and fry for a minute | 1 min |
| 8 | Add the tomatoes and cook 15 minutes | 15 min |
| 9 | Layer the rice, lentils and pasta on a plate, pour the tomato sauce over the top and sprinkle with the onion you set aside | 1 min |
