Koshary
Koshary is pretty much Egypt's staple street food. You can find anything from a 2-story koshary restaurant to a man with a cart on the side of the street. It has no meat, but even the biggest of carnivores don't miss it. 
chickpeas (garbanzo beans), drained and rinsed
1
(14.5 ounce) can
red wine vinegar
¼
cup
ground coriander
1
teaspoon
ground cayenne pepper
1
teaspoon
ground cumin
½
teaspoon
ditalini pasta
½
(16 ounce) package
short-grain rice, rinsed
1 ½
cups
cold water, to cover
dark brown lentils
1 ½
cups
water to cover
salt and ground black pepper to taste
1
pinch
olive oil
1
tablespoon
yellow onion, minced
1
garlic, minced
3
cloves
crushed tomatoes
1
(14 ounce) can
butter
1
tablespoon
chicken stock
3
cups
French-fried onions
1
(3 ounce) can
 Combine chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.
  Bring a pot of lightly salted water to a rolling boil. Cook pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
  Combine rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
  Meanwhile, combine lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and simmer until tender, about 30 minutes. Drain.
  Heat olive oil in a saucepan over medium-high heat; cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes. Add crushed tomatoes; season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
  Melt butter in a pot over medium-high heat; add rice, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour in chicken stock and bring to a boil. Season with salt and pepper; reduce heat to low, cover, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
  Mix rice and lentils together on a large serving platter. Spread cooked pasta over the rice and lentil mixture. Serve with marinated chickpeas, tomato sauce, and French-fried onions.
