Recipe for Koshari

I found this recipe on the web, written by someone named Hans buried in the answers for a random Yahoo answers question.  That's all I know about him, but this seems the best I've found.  If you follow this, you'll have far more rice than you'll need, but that's OK, since you can use that for other purposes.  The paprika sauce burns very quickly, so be careful with that. ************* From Hans (https://answers.yahoo.com/question/index?qid=20060818040742AAjmWks#ya-oac): A typical Egyptian street Koshary dish is combined of 6 layers of ingredients served on top of each other in a deep plate not mixed. You then have the option to add two sauces that are served on the side, mix your plate..and DIG-IN So in total we are talking about 8 components for an authentic Koshary meal, which you can mostly prepare the day before. Please find some tips at the end to make your Koshary compete with the best restaurant in Egypt!!! Promise From Bottom up, the 6 layers of the koshary dish are: 1 Pasta 2 Rice with Vermicelli noodles 3 Boiled lentils 4 Tomato Sauce with Garlic 5 Fried onions 6 Chickpeas the two sauces served on the side are: Hot Paprika Sauce Garlic lemon sauce Following is simple recipes for each of these components: for 4 persons PASTA 250 gms Use the smallest "Penne" you can find for this recipe, the perfect pasta is called "Ditanlini", which is a short straight tube no longer than 1/4 inch. Boil the pasta, sieve it and mix it with 1 table spoon of oil and 1/2 tsp salt. Rice (1 1/2 cup) with Vermicelli noodles(1/4 cup) In a pot, stir fry the Vermicelli in 1 spoon of oil until dark brown, add the washed rice, stir for two minutes. Add 2 cups of boiling water, salt and paper. put on very low heat and cover for 20 minutes. Boiled lentils (1 cup) -can be prepared the day before and heated in the microwave before serving. Use Black or green whole lentils for this recipe. Boil the lentils in 4 cups of water, strain and season with salt and pepper. Tomato Sauce with Garlic - can be prepared the day before and heated before serving Stir-fry 1 minced onion with two garlic cloves in a pot with one spoon of oil. When yellow, add two cans of whole tomatoes or 1 KG of fresh ripe tomatoes cut to small pieces. Add a cup of water and simmer for 15 minutes. Blend the sauce until smooth and put back on heat and simmer for 5 minutes. Salt + pepper Fried onions - can be prepared the day before. This is the most annoying part of making a Koshary, because of the smell that fills the house when frying the onions. You may find in a Chinese Deli ready fried onions that can serve well for this recipe. just mix 1 cup of it with 1 spoon oil, 3 spoons water and 1/2 tsp salt. microwave for 2 minutes and here you go. If you want to be authentic (recommended) cut two large onions very small, season with 1/2 tsp of salt and mix well to separate the onion. Fry in the widest pan you have in 1/4 cup of hot oil , keep stirring until very dark brown. Almost black. Pick the now fluffy and crunchy fried onions to absorbent paper. Don't get rid of the remaining oil - see my tips Chickpeas - the easiest part of the recipe - buy a can of chickpeas, open it and rinse it under running water!!!! Hot paprika Sauce - can be prepared the day before no heating needed. heat 3 spoons of oil in a small pan, remove from heat, mix two spoons of hot Paprika , add 3 spoons of tomato sauce which you already prepared. serve in a small bowl on the side Garlic Lemon Sauce - again ..prepare the day before... Mix 3 minced garlic cloves with 1/8 cup white vinegar, 1 big lemon juice, 1 tsp cumin powder and 1 tsp coriander powder. Tips: Do not use Olive oil for this recipe, it will change the taste Use the oil you used for frying the onions to mix with the Pasta.