Koshary

MOST FAMOUS AND TRADITIONAL RECIPE

Servings:                                                   
Cooking / Baking Temperature: 85.C
Serving Temperature: 80 .C
Cooking Time:  30 minutes
Prep Time: 10 minutes
Total Time: 40 minutes

INGREDIENTS
200gms cooked macaroni
200gms cooked spaghetti
10 gms brown lentils, rinsed
Kosher salt to taste
1 cup cooked basmati rice (optional)
1 cup canned chickpeas, drained
2 cups canola oil
1⁄4 cup flour
2 medium onions, thinly sliced
1 tbsp. ground cumin
1⁄2 tsp. cayenne pepper
1⁄4 tsp. ground ginger
5 cloves garlic, minced
2 cups canned crushed tomatoes
2 tsp. white vinegar

PREPARATION
Combine macaroni and spaghetti in a bowl; set aside. Put lentils and 4 cups water into a 2-qt. saucepan and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until lentils are tender, Season lentils with salt, drain and transfer to a bowl along with rice and chickpeas; set aside.
Put flour into a bowl, add onions and toss to coat. Heat oil in a 12″ skillet over medium-high, add onions to hot oil and cook, stirring occasionally until browned and crisp, about 7 minutes. Using a slotted spoon, transfer onions to paper towels to drain; reserve oil.
Spoon 4 tbsp.oil from skillet into a 2-qt. saucepan over medium heat, add garlic, cumin, cayenne and ginger; cook, stirring, for 1 minute. Add tomatoes and vinegar and bring it to a simmer; cook for 5 minutes. Season with salt and remove from heat. To serve, divide pasta mixture between 4 bowls; top with lentil mixture and fried onions, spoon tomato sauce over each bowl. Serve warm or at room temperature.