Koshary Preparation time: 15 minutes
Cooking time: 90 minutes

250 grams small Pasta
250 grams spaghetti
250 grams Brown lentils
2 cups rice
1/21-cup lattice
250 grams Homs
4 large onions
2 tbsp. tomato sauce
5 tomato’s juice
1 clove of garlic

Method of preparation:
1. Wash the rice and the lentils well.
3. Peel and mince the garlic.
4. Soak chickpeas for 6 hours at least.
5. Cook the pasta.
6. Boil the lentils without the addition of salt and reduce the fire when boiling and after cooked well add salt, black pepper and a pinch of cardamom and cumin.
7. Fry the noodles in oil and add rice, salt and stir together for a minute, then add the water and reduce the fire after boiling then leave until cooked.
8. Chop the onion half- rings and blush in a prolific oil to some extent until the color is closer to brown , then drain the oil from it well and leave till it become crispy.
9. Cook the chickpeas without salt.
10. to do the sauce put the sauce and chopped garlic in oil until blush then vinegar is added immediately followed by tomato juice and sauce, and leaves till thickness (about 20 min ) , then add salt and pepper.
11. There are two types of rendering first mixing pasta with lentils with rice and mix all then add chickpeas , onions and sauce on the top , and second opportunity is to make it layers : the first layer of pasta and rice and lentils , and chickpeas, then sauce , then onions