Koshari

Preparation:

Preparation: Cook the chickpeas and lentils separately until they are well cooked but not mushy and then drain them. Also boil the filini pasta, macaroni and rice separately, drain and keep warm. Dip the onions cut into rings first in the lightly beaten eggs and then in the flour and then fry them until they turn golden brown. Arrange the rice, filini pasta, macaroni, chickpeas and lentils on plates. Sprinkle the koshari with the tomato sauce sautéed in oil with garlic, onion, chilli, salt and pepper, arrange the fried onions around the plate and serve piping hot.