Directions
Step 1
Make the tomato sauce: To a big pot over medium warmth, add 1 tablespoon of the oil. When it’s scorching and shimmering, add the onions and ½ teaspoon of salt and prepare dinner, stirring often, till softened, about 6 minutes. Add the tomato paste, cumin, Aleppo pepper, and black pepper and prepare dinner, stirring typically, till the paste darkens to brick pink, 3–4 minutes. Flip the warmth to medium-high and stir within the tomatoes, the remaining salt, and 1 cup of water. Deliver to a simmer, then flip the warmth to medium and proceed cooking, stirring often, till the sauce is thick sufficient to coat the again of a picket spoon, about quarter-hour extra. (You’ll have about 5 cups of sauce.)
Step 2
In the meantime, to a small pot over medium warmth, add the remaining oil. When it’s scorching and shimmering, add the garlic and prepare dinner till simply golden, about 1 minute. Take away from the warmth and add the vinegar, swirling the pot to include. Stir the garlic vinegar into the tomato sauce, then put aside till able to serve the koshari. (The sauce could be made as much as 1 day upfront and saved in an hermetic container within the fridge.)
Step 3
Make the caramelized onions: Separate the onion slices into particular person items as a lot as attainable. To a big skillet over medium-high warmth, add the oil. When it’s scorching and shimmering, stir within the onions, then cease stirring and permit them to brown alongside the sides, about 4 minutes. Stir to redistribute the onions and proceed cooking, stirring often, till they’re darkish golden brown, about quarter-hour extra. Switch to a paper towel-lined plate. (The onions could be made as much as 7 days upfront and saved in an hermetic container within the fridge.)
Step 4
Make the lentils and chickpeas: To a medium pot over medium warmth, add the lentils, a beneficiant pinch of salt, and a couple of cups of water. Deliver to a simmer and prepare dinner till the lentils are cooked by however not utterly tender, 15–17 minutes. Drain the lentils by a fine-mesh strainer, rinsing nicely with chilly water to cease the cooking, then put aside.
Step 5
To the identical pot over medium warmth, add the chickpeas. Squeeze the lime halves excessive, season with just a few pinches of salt, and stir to mix. Stir the lentils again into the pot and maintain heat.
Step 6
Make the vermicelli rice: To a medium pot over medium warmth, add the oil. When it’s scorching and shimmering, add the onion and prepare dinner, stirring continuously, till it’s tender and golden brown, 6–7 minutes. Add the vermicelli and prepare dinner, stirring often, till golden, 3–4 minutes. Stir within the rice and salt and prepare dinner, stirring often, till the rice is flippantly toasted, about 2 minutes. Add 2¼ cups of water and switch the warmth to excessive. When the water is boiling, give the pot a stir, then flip the warmth to low, cowl the pot, and prepare dinner till the rice is cooked by and the water has been absolutely absorbed, about quarter-hour. Uncover, fluff with a fork, and sprinkle the Aleppo pepper on prime. Cowl the pot and maintain heat.
Step 7
In a big bowl, stir collectively the nice and cozy lentils, chickpeas, and macaroni (if desired). Add the vermicelli rice and use a fork to stir all the pieces collectively, taking care to not break up any massive items of rice. Season to style with salt.
Step 8
Switch the koshari to a platter and add just a few spoonfuls of the tomato sauce alongside the rim and on prime. Sprinkle the caramelized onions, fried onions (if desired), and parsley on prime, and serve with additional sauce and onions on the desk.
