KUSHARI

TOMATO SAUCE:

Fry 1 crushed clove of garlic in oil until light brown, add the puree from 3 tomatoes and ½ can of tomato paste and dry red pepper, black pepper, cumin, 1 Tbs. vinegar, and salt. Cook until thick.

GARLIC SAUCE:
Fry 3 crushed cloves of garlic in oil until light brown, then add some water from the boiled lentils, dry red pepper, cumin, 1 Tbs. vinegar, and salt. Cook for 10-15 minutes.
*Add drops of lemon juice to both sauces before serving

MACARONI:

Boil 1/3 cup of short macaroni pieces until they are al dente.

LENTILS:

In a large pot, bring water and salt to a boil, then add ½ cup orange lentils with skins on and cook until tender, 15-20 minutes.

ONIONS:

Chop 1 large onion into ½ rings and toss them in flour and salt. Fry them in deep oil until golden brown. Lay them out on absorbent paper.

RICE:

Fry ¼ cup calrose rice in oil, until it becomes light brown. Add ½ cup angel hair pieces and fry until browned, then add ¾ cup calrose rice and fry for 2-3 minutes, until it is dry. Then add 2 cups water and cover and cook until all of the water is absorbed.

TO SERVE:

Put the rice on a platter and make an indentation in the center for the lentils. Put the macaroni around the outside edge and sprinkle the onions on top of the macaroni. Serve with the 2 sauces separately on the side.

added by Marwa El Odessi