KOSHARI

Measure rice, lentils, macaroni, chickpeas and tomato sauce. Rinse the lentils under cold water and drain the chickpeas. Slice the onion into ½‑inch rounds.

Place onion rings in a bowl, sprinkle with salt and toss with the flour until lightly coated.

Heat olive oil in a large frying pan over medium‑high heat. Add the coated onion rings in a single layer and fry, turning occasionally, until they are dark golden but not burnt, about 12‑15 minutes.

Using a slotted spoon, transfer the onions to a paper‑towel lined plate. Reserve the oil in the pan for the sauce.

In the large pot, add the rinsed lentils and cover with water (about 3 cups). Bring to a boil, then reduce to a simmer and cook until just past al dente, about 18‑20 minutes. Drain and set aside.

Rinse the rice until water runs clear. In a separate pot, combine rice, 3 cups water, and a pinch of salt. Bring to a boil, then cover and simmer on low for 15‑18 minutes until water is absorbed. Fluff and keep warm.

Bring a pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 8‑10 minutes. Drain and set aside.

Return the reserved onion oil to the medium saucepan. Add the tomato sauce, ground coriander, cumin, garlic powder, and red pepper flakes. Simmer gently for 20 minutes, stirring occasionally. Stir in white vinegar at the end and adjust salt to taste.

In a large serving bowl, layer the cooked rice, then lentils, then macaroni, and scatter the chickpeas. Drizzle the warm tomato sauce evenly over the top.

Scatter the fried onion rings over the assembled dish as a final garnish.

Serve the koshari with a simple Mediterranean salad of diced cucumber, cherry tomatoes, chopped parsley, olive oil, lemon juice, and a pinch of salt.