Cook Lentils: In a pot, combine lentils with 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain excess water and set aside.

Cook Rice: In another pot, heat 1 tbsp oil. Add vermicelli and cook until golden brown. Add rinsed rice and 1.5 cups water, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until water is absorbed and rice is cooked. Fluff with a fork and set aside.

Cook Pasta: Boil macaroni in salted water according to package instructions until al dente. Drain and toss with a little oil to prevent sticking.

Prepare Crispy Onions: Toss thinly sliced onions with flour until lightly coated. Heat 2 cups oil in a large pan over medium-high heat. Fry onions in batches until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain. Sprinkle with a pinch of salt.

Make Tomato Sauce: In a saucepan, heat 1 tbsp oil. Sauté minced garlic until fragrant (about 1 minute). Add diced tomatoes, tomato paste, cumin, chili flakes, vinegar, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until slightly thickened.

Make Daqqa: Combine crushed garlic, cumin, chili powder, white vinegar, water, and salt in a small bowl. Stir well.

Make Shatta: In a small pot, heat oil. Add tomato paste, cumin, chili powder, and hot water. Stir and simmer for 5 minutes until flavors meld. Be cautious; this is very spicy.

Assemble Koshari: Layer the cooked rice, then macaroni, then lentils, and finally chickpeas in a large serving bowl or individual bowls.

Serve: Ladle the tomato sauce generously over the layers. Top with crispy fried onions. Serve with Daqqa and Shatta on the side, allowing diners to add to their taste.