Ever since my trip to Egypt, I’ve been wanting to make koshari, an Egyptian street food dish made of rice, macaroni, lentils and chickpeas, topped with a spicy tomato sauce and fried onions. Healthy!Finally, I planned ahead enough to order/scavenge from the DFAC the ingredients I needed and made a version of koshari on a recent day off. Except I didn’t quite have ALL the ingredients — particularly the spices necessary to make the tomato sauce — so it wasn’t as good as the real thing. Few things are though.I Googled around a bit and settled on this koshari recipe from The Daring Gourmet, which also called for a tomato sauce recipe using a special homemade blend of baharat spice mix. Not having all the spices on hand (like cardamom seeds) and skipping the whole dry-roasting-spices-and-grinding-them thing definitely compromised the quality of my tomato sauce. I thought it turned out more chili-flavored than I remembered as well.Spice mix.I went rogue and threw in some additional flavors: cayenne pepper and Sazón Completa, a “complete seasoning” spice mix we packed in our consumables shipment.I think I would have enjoyed the koshari more had I made a traditional tomato sauce (like the kind I make for my homemade Chicago-style deep-dish pizza). In fact, when Kail and I were having koshari leftovers we forewent my homemade spicy tomato sauce and used a store-bought pasta sauce.Maybe a sweet tomato sauce isn’t traditional when it comes to koshari, but it suits my palette better than a chili-like sauce (and I love me some chili — don’t get me wrong). It was still good and hit the spot, although I promised Kail the real thing — in Cairo — is much better than anything I can make. We’ll just have to plan a trip there one day so he can taste it for himself.What’s your favorite street food?