Soak the lentils the day before. The next day, drain the water from the lentils.

In a pot, cook the spaghetti until al dente, then drain. In another pot over heat, add 1 tablespoon oil. Once hot, turn off the heat, sprinkle a little black pepper, and gradually add the spaghetti, stirring as you go. This keeps the pasta from sticking together, even after it cools.

In another pot, toast the vermicelli in a little oil. The amount of lentils and vermicelli together should equal the amount of rice. Add the lentils, then the washed and drained rice. The key here is to add just enough water to barely cover the surface of the rice. Cook over high heat until the water is absorbed, then lower the heat and gently stir from the bottom up until fully cooked.

Do not cover the pot completely—leave the lid slightly ajar so the rice doesn't get mushy.

Slice the onions very thinly (julienne), separate the pieces with your hands, and fry in plenty of oil until golden brown.

Soak the chickpeas ahead of time, then cook them as usual.

For the sauce: In a pot over heat, add 1/4 cup oil (60 ml) and 1 tablespoon minced garlic. Add 1/2 tablespoon ground coriander. Before the garlic browns, add the vinegar and let it cook for a few minutes. Then add 1 liter (about 4 cups) tomato puree and 1 tablespoon tomato paste. Let it simmer until thickened, then add salt, pepper, and seven spice blend. Stir and remove from heat.

For the chili sauce: Mix chili powder with 2 tablespoons oil and a ladle of the koshari sauce. It's ready to serve.

For the garlic vinegar sauce (dakka): Mash 1 tablespoon minced garlic with 1/2 tablespoon ground coriander, 1/2 tablespoon ground cumin, juice of 1 lemon, 1/4 cup vinegar (60 ml), and 1/2 cup water (120 ml).

Now everything is ready. To serve, layer the rice, then the pasta, then the sauce, chickpeas, and fried onions on top. Give it a try—you'll love it!