Easy Homemade Egyptian Koshari

Season the onions with salt.

In a large pot, heat the oil over medium heat.

Fry sliced onions in the hot oil until deep golden and crispy.

Remove the onions with a spider strainer and place them in a single layer on paper towels to absorb any extra oil.

Reserve the oil.

Heat oil in a medium pot and toss in the garlic; sauté just until it becomes golden and fragrant.

Stir in the diced tomatoes, tomato sauce, and your blend of spices (salt, white pepper, bay leaves, coriander, cumin, nutmeg, cardamom), then lower the heat.

Allow the sauce to simmer gently for about 10 minutes to let the flavors fully develop.

Simply combine the ingredients in a small bowl and whisk until well-blended

Set this aside to allow the sharp flavors to meld while you finish the rest of the components.

In a small pot, add 4 tbsp of the tomato sauce we just made, 4 tbsp of the garlic vinegar sauce, and 4 tbsp of the crushed red pepper flakes.

Simmer for 10 minutes. If it is too thick, you can add a little bit of water.

Using a medium pot, warm up 2 tablespoons of that flavorful onion-infused oil you set aside earlier.

Toss in the vermicelli and toast it, stirring constantly, until it reaches a deep, golden-brown hue.

Stir in the rice for about 2 minutes to coat the grains, then pour in the boiling water and season with salt and pepper.

Once it reaches a boil, reduce the heat to low, cover, and let it steam for 20 minutes until the rice is perfectly light and fluffy.

Using a medium pot, warm up 2 tablespoons of that flavorful onion-infused oil you set aside earlier.

Add the lentils and keep stirring on medium heat for 1 minute.

Pour in the boiling water, and add salt and ground cumin. Give the lentils a quick toss to ensure they are evenly seasoned with the cumin.

Boil for 20 minutes until tender.

Drain and set aside.

Bring a large pot filled with 6 cups of water to a rolling boil and season generously with salt.

Slide in the ditalini and broken angel hair pasta, cooking just until they reach a firm, al dente bite.

Once drained, return the pasta to the pot and toss it with 3 tablespoons of your reserved onion-infused oil.

Mix thoroughly to ensure the pasta is well-coated and fragrant, then set aside for assembly.

Place the chickpeas in a small saucepan and cover them with boiling water.

Stir in a pinch of salt and a dash of ground cumin to infuse them with extra flavor.

Let the chickpeas simmer gently for about 5 minutes until they are heated through.

Once finished, drain the water and set the seasoned chickpeas aside for the final assembly.

Layer in a bowl: rice with vermicelli, followed by pasta, then lentils ( you can swap pasta and lentils if you prefer), and finally the Chickpeas. Top the dish with the tomato sauce, and Crispy fried onions on top.

Serve hot, with the shatta (spicy hot sauce) and da'a (garlic and vinegar sauce) in small bowls or glass bottles on the side for guests to add as they like.