Koshari

Cut the onion into strips, dry it, add a tablespoon of flour, and mix.

Fry in a large amount of vegetable oil until golden brown.

Place on a paper towel to remove excess fat.

Heat 2 tablespoons of olive oil in a pot.

Fry the rice for a couple of minutes, then add water, bring to a boil and cook on low heat with the lid closed until ready, about 15 minutes.

Rinse the lentils with cold water, transfer to a clean pot, add 500 ml of water, crushed garlic, cumin, and bay leaf, and bring to a boil. Reduce heat and cook for 20-30 minutes, covered. Add salt and stir. If there is excess water, drain it.

Cook the pasta according to the instructions on the package, adding salt.

In another saucepan, heat vegetable oil, sauté chopped onion for 5-7 minutes until translucent, then add minced garlic.

Then add minced garlic, diced tomato, tomato paste, salt, sugar, black pepper, chili flakes, cumin, cardamom, and vinegar. Bring to a boil and simmer for 20 minutes.

First, place boiled pasta on the plate, then rice mixed with lentils, pour tomato sauce over it, and top with fried onions and chickpeas.