Method

Crispy onions: deep-fry sliced onion rings in oil at 160°C for 15–20 minutes until very deeply golden and crispy (not burnt). Drain on paper towels — they will crisp more as they cool.
About 5 min
Cook lentils in salted water for 20 minutes until just tender. Drain. Cook pasta per package instructions. Drain. Cook rice in salted water. Warm chickpeas.
About 11 min
Tomato sauce: sauté half the garlic in oil 1 minute. Add crushed tomatoes, cumin, coriander, chilli and vinegar. Simmer 15 minutes until thick and flavourful. Season with salt.
About 11 min
Daqqa: mix remaining garlic with vinegar and lemon juice. Season with salt and cumin.
About 11 min
Layer in bowls: rice and lentils first, then pasta, then chickpeas. Pour tomato sauce liberally over everything. Top generously with crispy fried onions.
About 11 min
Drizzle daqqa over the top. The combination of textures (soft, crispy) and flavours (tangy, savoury, sweet) is what makes koshari special. Eat with more tomato sauce and hot sauce on the side.
About 3 min

Nutrition per serving (estimate)