Koshary

• 2 cups rice
• 2 cups dry pasta
• 2 cups brown Lintels
• For Tomato sauce
• 10 garlic cloves (or more if you like garlicky sauce)
• 3 tbls olive oil
• 1/4 cup white or malt vinegar
• 2 cans tomato sauce
• 2 tbls tomato paste
• 2 tsp hot pepper of your choice (if you like spicy)
• For Sauteed onion
• 2 large onions sliced in half a circle
• 3 tbls frying oil.

1. Steamed Rice
2. - cook steamed rice as usual
3. Pasta
4. - cook small elbow pasta as usual
5. Brown Lintel
6. - Bring 1 Gallon of Water to a boil and add salt.
7. - Add 2 cups of brown lintel, lower temperature to low and continue boiling for about 1/2 hour or till soft and cooked, then drain the water.
8. Tomato sauce
9. - saute garlic in oil till fragrant and just starting to brown, don't over brown it.
10. - add vinegar and scrape garlic bits off the pan if stuck.
11. - add tomato sauce, tomato paste, salt, pepper and hot pepper.
12. - Lower heat to medium and cook well for about 1 hour steering frequently to keep from burning the bottom.
13. Sauteed onion
14. - Heat oil on high then add the onion and saute till very dark brown. It will take more than half an hour to brown but must steer constantly to make it evenly brown. Be careful, at the end it will start burning fast
15. - as soon as it reaches the brown color, take it out of the frying pan with a slotted spoon and on a paper towel to get rid of the extra oil.
16. -tayer all the dish ingredients one on top of the other on every plate as shown in the picture.
17. -tou could also add a finely chopped salad of lettuce and tomato.
18. - You could also add Tahini sauce.

rice, pasta, brown lintels, tomato sauce, garlic, olive oil, white, tomato sauce, tomato, pepper, onion, onions, frying oil

Taken from www.epicurious.com/recipes/member/views/koshary-52892681 (may not work)