Delicious Egyptian Koshari

شيريهان جرادCocinero

Ingredientes

• 1 cup lentils, brown
  1 cup
• 2 cups Egyptian rice
  2 cup
• 1/2 cup vermicelli
  0.5 cup
• 250 grams spaghetti
  250 grams
• 250 grams penne pasta, any shape
  250 grams
• 3 cups tomato juice, strained
  3 cup
• 4 cloves garlic, grated
  4 clove
• 2 tablespoons vinegar
  2 tablespoon
• 1 tablespoon garlic, grated
  1 tablespoon
• 1/2 cup vinegar
  0.5 cup
• 1/2 cup water
  0.5 cup
• Sal
  0
• 2 large onions, sliced
  2 onion

Pasos

1. 1

   Wash the lentils and soak them in water for 5 minutes.

   Herramientas necesarias:

   🍳

   Bowl

   5 minutos
2. 2

   Then place in a pot with 1 cup of water and boil over medium heat for no more than 10 minutes.

   Herramientas necesarias:

   Olla

   10 minutos
3. 3

   Fry the vermicelli in oil until golden, wash the rice and add it to the vermicelli, stir, then add the lentils, a little salt, and cover with water until the mixture is submerged. Let it simmer over medium heat until the water is absorbed, then reduce the heat until cooked.

   Herramientas necesarias:

   Sartén

   15 minutos
4. 4

   To make the sauce: Heat oil in a pot, add garlic and sauté, then add vinegar and tomatoes until thickened, and season with a little salt and cumin.

   Herramientas necesarias:

   Olla

   10 minutos
5. 5

   For garnish, fry the onions in oil until golden and crispy, but not burnt, and remove from the oil.

   Herramientas necesarias:

   Sartén

   10 minutos
6. 6

   To prepare the garlic sauce, combine garlic with salt, cumin, and chili, then add vinegar and water and mix well.

   Herramientas necesarias:

   🍳

   Bowl

   5 minutos
7. 7

   Boil the pasta and drain, then add it to the rice, turn off the heat, drizzle with a little oil from frying the onions, and mix well. Serve hot on plates topped with onions and sauce, and add garlic sauce as needed. Enjoy, and let me know your thoughts.

   Herramientas necesarias:

   Olla

   10 minutos

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Salpor 100g

Ceniza100 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas