Crispy Onion

1. Slice the onion into thin rings
2. Sprinkle with salt and flour (take care to remove the excess of flour).
3. Heat the oil using a large skillet on medium-heat. Cook the onion rings until they turn brown (15-20 minutes).

Tomato Sauce

1. Heat the oil using a sauce pan on medium-heat. Add the onion, garlic, coriander and pepper. Cook for 30-40 seconds.
2. Add the tomato sauce and a sprinkle of salt. Cook for approximately 15 minutes until the sauce is done.
3. Add the distilled white vinegar and turn the heat to low. Keep warm until ready to serve.

Koshari

1. In a saucepan on low-heat, add the lentils with 04 cups of water. When the lentils are par-cooked (20 minutes), drain from the water and season with salt.
2. Leave the rice in the water for approximately 15 minutes. Drain the rice from the water.
3. In a sauce pan on medium-heat, add the drained rice and the par-cooked lentils. Season with pepper, salt, oil and coriander. Cook for 3 minutes.
4. Add 03 cups of warm water. Cook for 20 minutes. Keep warm and covered for at least 5minutes after cooked.
5. Heat 1 L of water until it boils.
6. Add a spoon of salt, a bit of oil and 02 cups of Yamy Elbow to the boiling water and cook over medium heat until it’s al dente.
7. As soon as the pasta is ready (6 – 8 minutes), drain the water.
8. Rinse, drain and warm the chickpeas.

For Assembly

1. In a plate, add the rice and lentils. Top with the Yamy Elbow pasta and ½ of the tomato sauce. Then, put the chickpeas and the crispy onions.
2. Serve the remaining sauce separately.