Koshari 3/4 cups brown or green lentils, washed 5 cups water or chicken broth salt 1/2 cup fideo vermicelli (lots of ppl actually use macaroni) 2 tbsp olive oil 1 cup rice 1 3/4 cups water or chicken broth salt Garnish: 2 onions, slivered 2-4 tablespoons olive oil Tomato sauce: 1 small onion, chopped 2 tbs olive oil 1 clove garlic, minced (ok I cheated, I usually put about 3) 1 can whole tomatoes (14-16 oz) 1 tsp vinegar 1/2 tsp cumin salt pepper Green Chili Vinaigrette (I only do this sometimes) 3 cloves garlic, crushed salt 1/4 tsp cumin 1/3 cup vinegar (recipe says wine vinegar but I only have white over here) 1/2 cup olive oil 2 serrano chilis, seeded and minced 1. Boil the lentils, covered in the salted water or broth until tender but not sticky, about 1 1/4 hours. Drain any excess water 2. Brown the vermicelli in 2 tbsp olive oil and add the rice, stirring to coat every grain. Pour on the 1 3/4 cups water with added salt (or broth), cover, and simmer until tender, about 20 minutes or so (keep ur eye on it though so it doesnt burn or form a big old crust) If using macaroni Id cook it separate from the rice. 3. Meanwhile, slowly cook the slivered onions for the garnish in the 2-4 tbsp olive oil until dark brown and crisp. Remove from the heat and set aside. 4. For the Tomato sauce, lightly sauté the chopped onion in 2 tbsp olive oil. Add the garlic and cook for another minute. Whirl the tomatoes and vinegar in a food processor or blender and add to the garlic and onions. Stir to mix well, add cumin, season to taste with salt and pepper, and simmer, covered for around 10-15 minutes. 5. Combine the vinaigrette ingredients separately 6. Turn the cooked rice and pasta into the lentils. If you feel that it needs more cooking, sprinkle with a little water, cover ad simmer until its all tender. 7. To serve, u can do a few different things. you can: * mound the pilaf onto a platter and put the tomato sauce and vinaigrette into separate small bowls to be spooned over each dish as desired. *what I really do- I usually dont make the vinaigrette (most Egyptians dont either) and I just pour the tomato sauce over the pilaf and mix it really well. I usually have a nice plate of torshi (pickled veggies) on the side too. 8. Top with the crispy onions! YUM YUM