Savory Egyptian Koshari Recipe

Heat vegetable oil in a large skillet over medium-high heat. Add the sliced onions and cook for 15 to 20 minutes, stirring frequently, until they turn a deep golden brown and crispy. Transfer them to paper towels to drain, reserving the flavorful onion oil in the skillet.

In a medium saucepan, combine the rinsed lentils with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes until the lentils are tender but still hold their shape. Drain any excess water and set aside.

In another saucepan, heat 1 tablespoon of the reserved onion oil over medium heat. Add the rinsed rice and toast for 1 minute until fragrant, then add 1.5 cups of water and salt to taste. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes, then let it steam off the heat for 5 minutes.

Bring a medium pot of salted water to a boil. Add the ditalini pasta and cook according to the package instructions until al dente, about 8 to 10 minutes. Drain the pasta and toss it with 1 teaspoon of the onion oil to prevent sticking.

Heat another tablespoon of the onion oil in a saucepan over medium heat, then add the minced garlic and cook for 30 seconds until fragrant. Stir in the tomato sauce, white vinegar, cumin, coriander, cayenne pepper, and salt. Simmer the sauce for 10 minutes until slightly thickened.

Warm the drained chickpeas in a small pot or microwave. To serve, layer the cooked rice, lentils, and pasta in wide bowls, then ladle the warm spiced tomato sauce generously over the top. Garnish with a spoonful of warm chickpeas and a handful of the crispy caramelized onions.