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This dish contains many components that are each cooked separately.
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If you happen to have 8 stove burners, 4 big pots, 2 frying pans, and a stock pot I suppose you could prepare every component simultaneously, but if not just start with some and reuse the pans for the other parts as they are emptied.
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Make sure your first round of cooking includes one of the oily parts, either the vermicelli or the onion, so that you can toss that part with the other ingredients as they finish cooking in order to prevent them all from sticking together.
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This is my preferred order:
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1.
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Boil the lentils according to package directions.
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2.
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While the lentils are boiling, fry the vermicelli or egg noodles in 1/4 cup of olive oil until golden brown, then boil according to package directions.
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3.
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The lentils and vermicelli will probably be ready at about the same time.
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When they are done, drain them and mix them together in a huge bowl.
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Cover them while they are sitting.
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4.
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Cook the rice according to package instructions.
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Get the water boiling for the pasta.
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5.
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Meanwhile, dice the onions.
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6.
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Cook the pasta according to the package instructions.
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7.
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While the pasta and rice are cooking, fry the onions in 1/2 cup olive oil.
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Cook stirring frequently until they are a deep brown color.
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These deep brown onions are a major flavor component of this dish and many Egyptian dishes.
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Dont rush them or get scared that they are going to burn.
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Just stir frequently to prevent the burning.
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We need them dark, dark, dark.
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The hardest part of cooking this dish is not being a fraidy cat about burning the onions.
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8.
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The rice, noodles, and onions will probably be ready at about the same time.
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Combine them with the lentils and vermicelli/egg noodles and mix.
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Include the onion frying oil.
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9.
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In a sauce pan, saute the garlic in 1 Tablespoon of olive oil.
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Once the garlic gets going a little bit, add the cumin seed.
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It should pop on contact with the oil.
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Add the tomato paste and cook it in the oil for a few minutes, then stir in the water.
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Bring to a boil and simmer about 5 minutes.
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Salt and pepper to taste.
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10.
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Stir the tomato sauce into the lentil/rice/noodle/onion mixture.
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11.
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Serve with lemon wedges and Tobasco sauce; these can be added to the top of individual bowls then mixed in as the koshari is eaten.
