Ingrédients
- Lentils0.5 cup
- Rice, washed and soaked1 cup
- Small pasta1.5 cup
- Onion, sliced and fried2 pieces
Huile4 tablespoons
Sel1.5 tablespoons
Poivre noir1 teaspoon
Cumin1 teaspoon
Ail Écrasé3 cloves
Concentré de tomate4 tablespoons
Vinaigre1 tablespoon
Coriandre1 teaspoon
Muscade1 pinch- Water as needed0
Mesures
- 1
Place the lentils in a pot over heat, add one cup of water, and let it cook until nearly done.
10 minutesMatériel requis:
Marmite - 2
Add the rice to the lentils, then add salt, black pepper, cumin, and one cup of water, and let it cook until done.
10 minutesMatériel requis:Marmite - 3
Heat the oil and distribute it over the surface.
5 minutesMatériel requis:
Poêle à frire - 4
Boil the pasta and drain it.
5 minutesMatériel requis:Marmite - 5
To prepare the tomato sauce, fry the crushed garlic in oil, then add vinegar, tomato paste, salt, black pepper, cumin, coriander, and nutmeg. Add water until you achieve a medium consistency, and let it simmer.
10 minutesMatériel requis:Poêle à frire - 6
Layer the koshari as follows: a layer of rice and lentils, a layer of pasta mixed with a little tomato sauce for flavor, then a layer of fried onions.
5 minutes
Faits nutritionnels
Huilepour 100gSelpour 100gPoivre noirpour 100gCuminpour 100gAil Écrasépour 100gConcentré de tomatepour 100gVinaigrepour 100gCoriandrepour 100gMuscadepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.