To prepare all three grains, begin by picking the lentils and dried chickpeas for any dirt or bad pieces and wash thoroughly.

Throw the chickpeas into an Instantpot or other pressure cooker and cover completely with water. Cook for 45 minutes under high pressure, natural release. Rinse the rice and soak in cold water as you prepare the onions and lentils in the following steps.

First sauté the sliced onions with the olive oil in a very large pot (this is the pot you will eventually mix everything in) over medium- high heat. Cook for about 5 minutes until onions begin to turn yellow. Sprinkle on the corn starch and stir quickly to evenly coat all onions. Continue to stir the onions until they have turned golden brown and blistered or caramelized on some parts. Remove the onions with a slotted spoon and lay over paper towel, reserving the leftover oil in the pot.

Cook the lentils in a medium sized pot. Add 1 tbsp olive oil to a pot over medium-high heat, and add the lentils and cumin- DO NOT ADD SALT. Cover the lentils completely with water, with no more than 1 cm of water over them. Allow to boil for 1 minute then turn down the hea to medium-low and simmer, covered. The lentils need to be "al dente", not too soft. Keep an eye on the lentils, and add 1/4 cup more water if the lentils are still too hard, being careful not to overcook. Remove from heat and pour into a glass or ceramic bowl as soon as they are done.

Cook the rice in a a separate pot by tossing the vermicelli noodles rice in the olive oil until golden brown. Add the drained rice and salt, cover with water and broth, and turn down to low once it boils. As soon as the liquid appears to be all absorbed (about 10 minutes into cooking), remove the lid and gently stir and fluff the rice with a fork. Allow it to cook for 1-2 more minutes if there is any water on the bottom. Allow to cool for 5 minutes and then remove the rice from heat and transfer to a bowl so that the rice does not stick to the bottom of the pan.

In a large pot, boil water and add generous amounts of garlic powder, oil, and salt to the water so that the pasta absorbs these flavors. Cook the pasta according to directions for al dente pasta, plus 2 minutes. You want it to be cooked through, but again, not too soft. .

Once all three grains are cooked, and the pasta has drained, toss the pasta in the remaining oil from the onions, plus an extra tablespoon of oil with salt and pepper as needed.

Serve with onions and chickpeas on top and the vinegar garlic daqqa and spicy tomato sauce on the side.

Bil Hanna wil Shifaa!

Heat 1 tbsp of oil in a small pot.

Add the minced garlic and sauté until yellow but not golden or brown. Quickly add the coriander, cumin, salt and pepper. Remove from the heat.

Using a whisk, add the vinegar and then the lemon juice. Add water to thin out the concentrated sauce. Drizzle generously over the kushary when serving.

In a saucepan, sauté the garlic in the olive oil over medium-high heat. As soon as the garlic turns golden, add the diced tomatoes, then the tomato sauce. Stir well and reduce heat to medium-low.

Add the vinegar, cumin, and cayenne pepper.

Add 1/2-1 cup of water to thin the sauce to desired consistency. Add salt and pepper to taste. Simmer for 5-10 minutes on low.