Koshari

Method

1. 1

   Fry the onion slices slowly to deep mahogany crisp; drain and save every one.

   💡 The onions are koshari's crown, not garnish — make more than seems sane.

2. 2

   Cook lentils, rice and macaroni separately; season each.

3. 3

   In the onion oil: garlic, cumin, chili, tomatoes, vinegar — simmer into a sharp sauce.

4. 4

   Layer: rice, lentils, macaroni, chickpeas, sauce, onions. Serve with extra sauce and hot vinegar (dakka).