Kosharee(The most famous egyptian meal)

What we need:

 tablespoon vegetable oil

 yellow onion, finely diced

1/2 teaspoons salt

1 teaspoon ground cumin

4 teaspoon black pepper

cup black lentils or 1 cup brown lentils, washed

2 1/2 cups water

2 cups calrose rice, rinsed (medium grain rice)

3 cups water

diced tomato (28 oz can, zaar won't recognize quantity)

1 cup water

1/4 cup olive oil

1/4 cup white vinegar

2 tablespoons garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon pure chile powder

1/4 teaspoon black pepper

4 cups macaroni (about 1 lb/450 g)

fried onions, to taste 

How: 

1 For Lentils and Rice, heat oil in large pot over medium, add onion and cook, stirring, 5 minutes.
2 Stir in salt, cumin and pepper and cook 1 minute.

3 Add lentils and 2-1/2 cups water.

4 Raise heat to high; bring to boil. Reduce heat to medium-high. Boil until lentils are three quarters cooked, 

   about 15 minutes.

5 Add rice and remaining 3 cups water and bring to boil.

6 Reduce heat to low; cover and simmer 13 minutes or until rice is just cooked. (Don't overcook.).

7 Remove from heat and let stand 5 minutes.

8 Uncover; fluff with fork. (Makes about 9 cups.).

9 Meanwhile, for Tomato Sauce, in medium saucepan, combine tomatoes, water, oil, vinegar, garlic, cumin, 

   salt, chili and pepperand bring to boil over high heat.

10 Cook, stirring and reducing heat as needed, until sauce thickens slightly, about 10 to 15 minutes. (Makes 

   about 3 cups.).

11 Meanwhile, heat large pot of salted water over high and add macaroni. Cook until al dente as per 
    package instructions. 

12 To assemble, place portion of rice and lentils on plate.

13 Top with portion of macaroni, then portion of tomato sauce.

14 Garnish with onions. (Loosely, the dish should be 2/3 rice and lentils to 1/3 macaroni with a small amount 

  of sauce and onions.).