Instructions

1. Preparing the crispy onions

   Heat oil in a deep skillet and fry the onion slices with a pinch of salt until crisp and golden brown, then remove and drain on paper towels, reserving the frying oil. · 10 min
2. Boiling the pasta

   In a large pot, boil the small pasta and spaghetti together in salted boiling water until tender, then drain and toss with a tablespoon of the reserved onion oil to prevent sticking. · 10 min
3. Cooking the rice and lentils

   In another pot, heat two tablespoons of onion oil and sauté the vermicelli until golden, then add the washed rice, parboiled lentils, half a spoonful of cumin, and salt; pour in two cups of hot water and let simmer over low heat until cooked through. · 20 min
4. Preparing the tomato sauce

   To make the sauce: heat two tablespoons of onion oil, add half of the minced garlic and dried coriander, sauté briefly, then add a tablespoon of vinegar, tomato juice, tomato paste, cumin, and salt, and let it simmer over medium heat until thickened. · 15 min
5. Preparing the garlic-vinegar sauce (daqqa)

   To make the daqqa: mix the remaining garlic with the remaining vinegar, half a cup of warm water, the juice of half a lemon, cumin, and salt in a small bowl, stirring thoroughly. · 3 min
6. Plating and serving

   In serving dishes, layer the rice, vermicelli, and lentil mixture first, followed by a layer of pasta, then top with chickpeas and hot tomato sauce, garnish with the crispy fried onions, and serve with the daqqa and chili sauce on the side.

Nutrition / serving

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