The BEST Koshari in the world

Soak dried chickpeas overnight in a large amount of water.

Drain soaked chickpeas. In a large pot, boil a large amount of water and add the chickpeas. Add a plum tomato, half an onion, 2 cloves of garlic, 1 tsp cumin, 1 tsp salt, and 1/2 tsp cayenne. Boil for 1-2 hours until tender.

Add 2 litres of water to a pot and bring to a boil. Add 1 tsp salt, 1 tsp cumin, and the lentils. Boil for 30-60 minutes until al dente (cooked through but not mushy).

Strain the lentils using a colander, reserving the lentil water for later.

Heat 4 tbsp of oil in a saucepan over medium-high heat. Mince 10 garlic cloves and fry for a few minutes until fragrant and bubbly.

Add 4 tbsp of white vinegar to deglaze the pot. Add 800g of crushed tomatoes or tomato passata. Season with 1 tsp salt and 1/4 tsp pepper. Simmer for 20-30 minutes until thickened.

Slice one green chilli thinly. Heat 4 tbsp of oil in a saucepan over medium-high heat. Mince 5 garlic cloves and fry with the chillies for a few minutes until fragrant.

Add 2 tbsp of white vinegar to deglaze the pot. Add 400g of chopped tomatoes and simmer for 20 minutes until thick and chunky.

Mince 7 garlic cloves and add to a jug. Add 1/3 cup white vinegar, 1/3 cup water, and 1/4 cup lemon juice. Add 2 tsp cumin, 1 tsp coriander, 1/2 tsp cayenne pepper, and 1/2 tsp salt. Mix to combine.

Slice 8 onions into thin strips against the grain. Place in a large bowl and add 2 tsp cumin, 1 tsp black pepper, and 2 tsp salt. Mix thoroughly until all onion strips are separated.

Let the seasoned onion strips sit for 30-60 minutes.

Add frying oil to a large pot (about 1.5cm or 1/2in deep) and heat until hot. Fry the onions in batches for 8-12 minutes per batch until golden brown. Remove and place on a paper towel-lined tray. They will continue to darken after removing. Move to a second tray with clean paper towels after a few minutes to prevent reabsorbing oil. Fry all onions except a handful for garnish.

Wash the rice until the water runs clear and allow to dry for at least one hour.

Remove most of the oil from the onion frying pot, leaving about 1/4 cup. Fry the reserved handful of onions until lightly browned. Add the vermicelli and fry on high heat for 2-3 minutes until golden brown.

Add the dried rice to the vermicelli. Add a few large tablespoons of the regular tomato sauce and 3-4 tbsp of Dakkah sauce. Mix well.

Add the reserved lentil water to the pot, and top up with fresh water until the rice and vermicelli are just barely covered. Bring to a boil, then cover and reduce heat to low. Allow to steam for 20-30 minutes.

Cook the ditalini pasta in heavily salted water until al dente.

Add the cooked pasta to the rice and vermicelli in two parts and mix until evenly combined.

Add a generous serving of the koshari base to a platter.

Spoon over the tomato sauce across the koshari base. Add a few tablespoons of the Dakkah sauce over the top. Sprinkle some of the cooked chickpeas and fried onions over the dish.

Serve the spicy tomato sauce on the side. Enjoy!