Koshary

Soak the lentils and chickpeas in water overnight, making sure to change the soaking water three times.

Slice the onion into thin slices, mince the garlic, and cut the lemon into four quarters.

In a large dish, add the onion slices, flour, and 1 pack of sugar then mix

Fry the onion slices on low heat until they turn golden and crunchy. (It is recommended to use the same oil used for frying the onions for the rest of the recipe steps)

In a medium-sized pot, add two tablespoons of onion frying oil, then add the vermicelli and stir until it turns golden, then add the pasta, rice, soaked lentils, and soaked chickpeas after draining them well from water. Then add 2 packs of salt, half of the quantity of the black pepper, and a full teaspoon of cumin, add two cups of boiling water, cook it covered for 20 minutes on low heat

Cut the tomatoes into small cubes, then heat two tablespoons of onion frying oil in a frying pan and add the minced garlic and stir until it turns golden. Then add three tablespoons of vinegar, then add the tomato cubes and tomato paste, stir, then add 1 pack of sugar, 1 pack of salt, half a teaspoon of black pepper, and half a teaspoon of cumin, then add a cup of water and leave it on low heat until it reaches a sauce-like consistency, then add the juice of a quarter lemon

Mix two tablespoons of very hot onion frying oil with chili powder in a small plate.

Serve the Koshari and enjoy!