Koshari

Method

1. 1 Slice the onions very thinly, deep-fry them for 15 minutes until brown and crispy, then drain on paper towels.
2. 2 Simmer the brown lentils for 20 minutes until tender; boil the macaroni for 8 minutes, then drain and cool.
3. 3 Cook the rice with a little oil and salt for 18 minutes, then fluff it up.
4. 4 To make the tomato sauce: Sauté garlic, add thick tomato paste, cumin powder, red chili powder, and vinegar, and simmer for 10 minutes.
5. 5 Arrange the rice, lentils, pasta, and chickpeas in the bowl in that order.
6. 6 Pour hot tomato sauce over the top and sprinkle with crispy fried onions before serving.

With an appliance

• Pressure cooker 1 hr

  Replace step 2: cook the brown lentils under high pressure for 6 minutes, then let them air dry for 7 minutes; reduce the cooking time to about 7 minutes, and the lentils will be evenly tender without becoming mushy. The pasta, rice, and sauce are still prepared separately, so the layers of the dish retain their original texture.