Koshary

The fried onions:

1. Preheat your pan, then add Mazola Corn Oil
2. Add cornstarch to your sliced onions and mix
3. Fry until crispy and golden brown
4. Save the leftover Mazola Corn Oil to be used in the following steps

For the one pot:

1. Add the Mazola Corn Oil leftover from frying the onions to your pot
2. Add the vermicelli until golden
3. Add the rice after removing the water
4. Add the lentils after removing the water
5. Add the macaroni
6. Add some of the fried onion
7. Stir, cover and let it simmer for 20 minutes
8. When it’s done, make sure you give it a nice mix with a big fork

For the Chickpeas:

1. Add 1 tsp minced garlic and 1 tbsp of Mazola Corn Oil leftover from frying the onions

For the Salsa:

1. Add the Mazola Corn Oil leftover from frying the onions to a big pot
2. Add the minced garlic, coriander and cumin
3. Stir until aromatic
4. Just before the garlic is golden brown, add vinegar 
5. Add crushed tomatoes and tomato paste 
6. Stir then let simmer for a few minutes 

For the Shatta (hot sauce):

1. Add the Mazola Corn Oil leftover from frying the onions to a small pot
2. Add cayenne powder
3. Add chilli flakes
4. Stir for 2 minutes without burning the Shatta then add the salsa and turn the stove off 

For the Dakka (koshary garlic vinaigrette):

1. In a glass bottle add Mazola Corn Oil leftover from frying the onions
2. Add minced garlic, green Thai pepper thinly sliced, chilli flakes, cumin, coriander, salt, vinegar, lime juice,and boiling water 
3. Mix vigorously and let it set, make sure to mix every time before adding to your dish!

Recipe created by @chefreemahmed