Koshari (Egyptian Rice, Lentils and Pasta)

Method

1. 1

   Slice the onions thin and set a wide pan of oil over medium-low heat.

2. 2

   Fry the onion slices slowly, stirring often, until deep mahogany and crisp; drain and reserve both the onions and the oil.

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

3. 3

   Meanwhile, cook the rice, lentils and macaroni in three separate pots of salted water; drain each as soon as it's tender.

4. 4

   Return the reserved onion oil to the pan over medium heat; add the garlic, cumin and chili flake and stir just until fragrant, about 30 seconds.

5. 5

   Pour in the canned tomatoes and vinegar and simmer, stirring now and then, until the sauce thickens and turns sharp.

6. 6

   Warm the chickpeas through in a small pot.

7. 7

   Layer each bowl: rice first, then lentils, then macaroni, then chickpeas, a ladle of sauce, and a heap of the crisp onions.

   💡 The layering order is an article of faith in Cairo — rice on the bottom keeps every later layer from going soggy.

8. 8

   Serve with extra sauce and hot vinegar (dakka) alongside, so everyone spikes their own bowl.