Koshari

Ingredients

• 24 ounces yellow onion – thinly sliced
• 1.5 cups vegetable oil – for frying onions
• 8 cloves garlic – finely minced
• 2.5 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon red pepper flakes
• 28 ounces tomato puree (canned)
• 2.5 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 0.25 cup distilled white vinegar
• 12 cups water
• 1 cup brown lentils – rinsed
• 1 cup short-grain rice – rinsed until water runs clear
• 8 ounces elbow macaroni
• 4 ounces spaghetti – broken into 2-inch pieces
• 15 ounces chickpeas (canned) – drained and rinsed

Instructions

1. Fry the onions: In a wide, heavy skillet, heat the vegetable oil over medium to medium-low. Add the sliced onions and cook, stirring often, until deep golden brown and crisp, 20–25 minutes. Transfer onions to a paper towel–lined tray to drain and season lightly with a pinch of kosher salt. Strain and reserve 6 tablespoons of the onion oil for the rice and sauces; keep the rest for other cooking.
2. Start the tomato sauce: In a saucepan over medium heat, warm 2 tablespoons reserved onion oil. Add half of the minced garlic and cook until fragrant, 30–60 seconds. Stir in the tomato puree, 1 teaspoon ground cumin, 0.5 teaspoon ground coriander, 0.5 teaspoon red pepper flakes, 0.5 teaspoon kosher salt, and the black pepper. Bring to a simmer and cook, stirring occasionally, until thickened and bright, 15–20 minutes. Adjust salt and keep warm on low.
3. Make the cumin-garlic vinegar (da’ah): In a small skillet, heat 1 tablespoon reserved onion oil over medium-low. Add the remaining garlic, 1 teaspoon ground cumin, the remaining 0.5 teaspoon ground coriander, and the remaining 0.5 teaspoon red pepper flakes; cook 30 seconds until aromatic. Remove from heat, stir in the distilled white vinegar and 0.25 cup water, and season with a pinch of kosher salt. Set aside.
4. Parboil the lentils: Rinse the brown lentils, place in a pot, and cover with water by about 2 inches. Bring to a boil, then simmer until just beginning to soften, 10–12 minutes. Drain well.
5. Cook rice and finish lentils: In the same pot, add 1 tablespoon reserved onion oil over medium heat. Return the drained lentils to the pot, add the rinsed rice, 1 teaspoon ground cumin, 1 teaspoon kosher salt, and 1.75 cups water. Bring to a boil, then cover, reduce heat to low, and cook until the liquid is absorbed and rice is tender, 15–18 minutes. Remove from heat and rest, covered, 10 minutes; fluff gently.
6. Cook the pastas: Bring a large pot of water to a rolling boil and season well with kosher salt. Boil the elbow macaroni until al dente, 8–10 minutes; drain. Return the water to a boil and cook the broken spaghetti until al dente, 7–9 minutes; drain. Toss both pastas with 1 tablespoon reserved onion oil to prevent sticking; keep warm.
7. Warm the chickpeas: In a small saucepan over medium heat, combine the chickpeas with a splash of water or a ladle of tomato sauce and warm through, 3–5 minutes. Season with a pinch of kosher salt.
8. Assemble and serve: Spoon the rice-lentil mixture into bowls, add a layer of the mixed pastas, and ladle on tomato sauce. Drizzle with the cumin-garlic vinegar to taste, add warm chickpeas, and finish generously with the crispy onions. Serve extra tomato sauce and vinegar on the side.