COOKING EGYPTIAN STREET FOOD - KOSHARI (#cookwithme)

Prepare crispy onion topping by slicing the large onion into thin rings, coating with flour, and frying in cooking oil until golden brown.

In a pot, cook brown lentils in boiling salted water until tender, about 15-20 minutes.

In another pot, cook medium-grain rice in salted water until fluffy, about 15-20 minutes.

Boil elbow pasta in salted water until al dente, about 8-10 minutes.

In a saucepan, sauté the small onion and garlic cloves until fragrant.

Add tomato sauce, ground coriander, crushed red pepper flakes, salt, pepper, and distilled white vinegar to the saucepan; simmer for 10 minutes.

Combine cooked rice, lentils, and elbow pasta in a large serving bowl.

Top with chickpeas and pour the tomato sauce mixture over the top.

Garnish with crispy fried onions.

Dietary

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