Make the crispy onions first: thinly slice the Yellow Onion. Toss the slices lightly with All-Purpose Flour and a pinch of Salt. Heat enough Onion Frying Oil in a heavy pan to shallow- or deep-fry, then fry the floured onion slices in batches over medium-high heat until deeply browned and very crisp. Drain on paper towels and set aside.
Cook the lentils: rinse the Brown Lentils. Place them in a pot with enough Water to cover by a couple inches, a teaspoon of Ground Cumin, a Bay Leaf and salt to taste. Bring to a simmer and cook until tender but not mushy, about 20–25 minutes; drain any excess and keep warm.
Prepare the rice: rinse the Medium-Grain Rice until the water runs clear. Cook the rice in lightly salted water (use a 1:1.25–1.5 rice-to-water ratio depending on the rice) until fluffy. Keep covered and warm.
Cook the pasta: bring a large pot of salted water to a boil and cook the Elbow Macaroni and Spaghetti (break the spaghetti into shorter lengths if you like) until al dente. Drain and toss with a little oil to prevent sticking.
Warm the chickpeas: drain the Canned Chickpeas and briefly sauté in a little Olive Oil with a pinch of Ground Cumin and salt so they’re heated through and flavorful. Set aside.
Make the tomato sauce: heat 2–3 tablespoons Olive Oil in a saucepan and sauté minced Garlic briefly until fragrant. Add a can of Canned Crushed Tomatoes, a teaspoon of Ground Cumin, 1/2–1 teaspoon Ground Coriander, a pinch of Chili Flakes (adjust to taste), a splash of White Vinegar, a teaspoon of Sugar, salt and freshly ground Black Pepper. Simmer gently 15–20 minutes to meld flavors and thicken; adjust acidity or sweetness as needed.
Make the hot vinegar dressing (daqqa): in a small bowl, crush or finely mince another clove or two of Garlic and combine with a few tablespoons of White Vinegar, a little Water, 1/2 teaspoon Ground Cumin, 1/4–1/2 teaspoon Chili Powder and salt to taste. Stir and let sit so the heat and tang marry.
Assemble the koshari: layer warm Medium-Grain Rice and Brown Lentils on plates or a large serving dish, add a portion of the cooked Elbow Macaroni and Spaghetti, then top with the sautéed Canned Chickpeas. Spoon generous amounts of the tomato sauce over each serving.
Finish and serve: sprinkle the dish with the crisp fried onions and chopped Fresh Parsley. Offer the hot vinegar dressing on the side for guests to drizzle liberally over their bowls.
Tips: keep components warm separately until serving so textures stay distinct; fried onions can be made a day ahead and stored airtight for maximum crunch.
