Koshari

Method

1. Fry the onion slices in plenty of oil until deep golden and crisp; drain on paper and keep the oil.
2. Boil the lentils in salted water for 15 minutes until half cooked.
3. Heat 2 tbsp of the onion oil in a pot, stir in the washed rice and lentils, cover with water by a finger's width and cook on low for 20 minutes.
4. Boil the pasta in salted water and drain.
5. For the sauce, fry half the garlic in a little onion oil, add the tomato, cumin, chili and salt, simmer 15 minutes, then add 1 tbsp vinegar.
6. For the dakka, mix the remaining garlic with the vinegar, a little water, cumin and salt.
7. Layer rice-and-lentils, pasta and chickpeas, then top with sauce, dakka and crispy onions.