Alexandrian Koshari

Ibrahim Al-HusseiniCuisinier

Ingrédients

• 3 cups of rice
  3 cup
• 2 cups of yellow lentils
  2 cup
• 1 medium onion, grated
  1 onion
• 2 tablespoons of ghee
  2 tablespoon
• 1/2 tablespoon of salt
  0.5 tablespoon
• 4 1/2 cups of water
  4.5 cup

Mesures

1. 1

   Rinse both the rice and lentils well and mix them.

   5 minutes
2. 2

   Put the ghee in a pot over the heat, then add the grated onion and stir well until it wilts, then add the water and salt and let the mixture boil.

   Matériel requis:

   Marmite

   5 minutes
3. 3

   Wash the rice and lentils together and drain them well in the strainer. When the water boils, add the rice and lentils and stir well, then let the mixture boil for a couple of minutes. Reduce the heat and let the rice and lentil mixture simmer.

   Matériel requis:

   Passoire

   5 minutes
4. 4

   When the rice and lentils absorb the water, place the pot on very low heat and if possible, place a rack to lift the pot slightly away from the heat to prevent the rice from burning, and let the pot sit for an hour to cook well.

   60 minutes
5. 5

   Fifteen minutes before cooking is done, mix the rice and lentils with a wooden spoon, then cover the pot again and let the cooking process continue.

   Matériel requis:

   🍳

   Wooden spoon

   15 minutes
6. 6

   Remove the pot from the heat, lift the lid, and let the koshari sit for 10 minutes to air out the rice so it doesn't become mushy, then serve the koshari hot, and enjoy your meal.

   10 minutes

Faits nutritionnels

* 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.

Caractéristiques et étiquettes diététiques