Koshari; The National Dish of Egypt

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1. 1Step 1: If using dry chickpeas, soak them in cold water overnight with 1/4 teaspoon baking soda.
2. 2Step 2: Cook pasta in enough salty water according to package directions, drain, then add 2 tablespoons of oil and adjust seasoning. Mix everything together and set aside.
3. 3Step 3: Prepare rice as indicated on your package and set aside.
4. 4Step 4: Put lentils in a colander and wash thoroughly under running cold water.
5. 5Step 5: Place lentils in a pot covered with cold water and bring to a boil.
6. 6Step 6: Reduce heat and cook for 25-30 minutes until just al dente, making sure to check on water level and add water whenever necessary.
7. 7Step 7: Drain but do not rinse, and in the same pot saute onion in oil until fragrant.
8. 8Step 8: Add lentils back to the pot with tomato sauce and season.
9. 9Step 9: Continue cooking until done and set aside.
10. 10Step 10: In a medium pot over medium-high heat, add oil and vermicelli, cook until vermicelli turns golden brown.
11. 11Step 11: Add water little by little and stir until you get the desired tenderness.
12. 12Step 12: Season with salt.
13. 13Step 13: Drain soaked chickpeas and wash well with running water.
14. 14Step 14: Place chickpeas in a pot, cover with cold water and add a pinch of salt.
15. 15Step 15: Bring to a boil then reduce heat and continue cooking 60-90 minutes until the desired tenderness is reached.
16. 16Step 16: Make sure to check on water level and add water whenever necessary.
17. 17Step 17: In a medium sauce pan, saute garlic in oil until fragrant, about 1 minute.
18. 18Step 18: Add vinegar, tomato sauce, water and salt, then mix well.
19. 19Step 19: In a small sauce pan, saute garlic and cumin together until fragrant, about 30 seconds.
20. 20Step 20: Add vinegar, water, then taste to adjust salt.
21. 21Step 21: In a deep pot, add oil to cover the bottom by 1 inch.
22. 22Step 22: Add onion slices and cook on medium-high, stirring every now and then, making sure not to burn the onions.
23. 23Step 23: Take onions out on a plate lined with kitchen paper towel.
24. 24Step 24: Set aside; it will harden and get crispier.
25. 25Step 25: Take 2 tablespoons of the cooking oil and stir them into the cooked rice. This step is optional but highly recommended as it gives the rice shine and taste.
26. 26Step 26: You can let everyone take of each of the ingredients as they like, or make what is called tarabeesh (domes) by packing ingredients tightly in a bowl then inverting it on plates. Top with onion and sauces.