Egyptian Koshari

I've had a hankering for Egyptian Koshari lately. I called John to get his version and my friend Mona for her version. Between them and the internet my recipe was as authentic as possible. It turned out pretty yummy...still not Egypt worthy but enough to quell the craving. Since the recipe made a ton of food we shared with the Haley family. The kids weren't so sure about the strange spices but loved the plain macaroni and lentils. Here is my version:

Cook lentils, macaroni, and rice all to tenderness with salt...and separately!!!

Spicy Tomato Sauce:
1 can tomato sauce
1 can diced tomato
8 cloves of garlic finely diced
1-2 T cumin
1-2 T coriander
1-2 T chili powder
1/3 c white vinegar
4 T olive oil
fresh parsley and cilantro, chopped finely

fry garlic in olive oil, bloom spices in garlic oil, once garlic softens. Add remaining spices and ingredients, cook for 5 minutes

Hot Paprika Sauce
3 T olive oil
2 T hot paprika pepper (make sure the pepper is spicy)
3 T of the spicy tomato sauce

combine ingredients, cook for 5 minutes, allow to cool before serving

Garlic Lemon Sauce
3 minced cloves of garlic
1/8 c white vinegar
juice from one lemon
1 t cumin
1 t coriander
salt

Fried Onions
slice 2 large onions thinly
fry in 3-4 T of olive oil until blackened, crispy, and fluffy
PS: this part stinks up your house...I used Alison's BBQ grill to fry the onions

To serve layer
macaroni, rice, lentils, spicy tomato sauce, onions, garbanzo beans (canned is fine), and top with lemon and or spicy sauce.

EAT UP!!!!!