Koshari

Ingredients

For 4 Person(s)

2 onions, chopped
3 (or 4) cups water
1 cup small lentils
1 cup rice
1 cup elbow macaroni
1 can tomato sauce
6 (or 7) cloves garlic
1 1/2 tsp cumin
1 tsp red chili pepper (can increase to 1.5 depending on the level of spiciness you like)
1 cup vinegar

Fry the onions until browned. Take half of it out and set aside. Leave the other half in the pot.

Pour 2 cups water over the potted onion, bring to boil until water turns brown.

Rinse 1 cup lentils, pour it in the browned water and bring to boil for 5 minutes and simmer until lentils become semi-soft (about 20 minutes).

Add new water to the lentils, then add rice to the lentil mixture.

Bring to boil for 2- 3 minutes, stirring constantly.

Make sure there is 2 inches of water above mixture. Add salt to taste.

Simmer until rice is cooked (about 20 minutes).

Boil elbow macaroni in water. Drain when done. Set aside.

Smash and fry 4 cloves of garlic in oil.

When color turns gold, pour in 1 large can of tomato sauce.

Add 1.5 tsp cumin and salt to taste.

Smash 2-3 cloves of garlic.

Add 1 cup of vinegar and 1 tsp crushed red chili pepper.

Pour the rice/lentil mixture in a pan.

Cover with macaroni.

Add the tomato sauce.

Garnish with the remaining fried onion.

And finally, pour the garlic-vinegar sauce on top.

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