Koshari

Rinse the brown lentils, cover with 700 ml water and cook over medium heat for 20–25 minutes, until the lentils are tender but not mushy; drain in a sieve.

Rinse the rice, add 600 ml water, bring to a boil, cover and simmer over low heat for 15–18 minutes; remove from heat and let stand covered for 10 minutes.

Cook the pasta in 900 ml salted water until al dente, following the package timing, then drain.

Slice the onion into thin half-moons, toss with wheat flour and fry in 100 ml oil over medium heat for 8–10 minutes until golden and crispy; transfer to paper towels to drain.

For the tomato sauce, heat 20 ml oil, sauté 3 minced garlic cloves for 30 seconds, add the tomatoes, 1 tsp ground cumin, ground coriander, chili flakes, half the vinegar, salt and black pepper; simmer for 12–15 minutes until the sauce thickens slightly.

For the garlic-vinegar dakka, mix the remaining minced garlic, the rest of the vinegar and a pinch of salt; let sit for 5 minutes to let the flavor develop.

Divide the rice, lentils and pasta among plates, add the cooked chickpeas, spoon over the tomato sauce and dakka, then top generously with the crispy onions.