Delicious Egyptian Koshari

شيريهان جرادآشپز

مواد تشکیل دهنده

• 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
• نمک
  0
• 2 large onions, sliced
  2 onion

مراحل

1. 1

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

   ابزارهای مورد نیاز:

   🍳

   Bowl

   5 دقیقه
2. 2

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

   ابزارهای مورد نیاز:

   قابلمه

   10 دقیقه
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.

   ابزارهای مورد نیاز:

   تابه

   15 دقیقه
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.

   ابزارهای مورد نیاز:

   قابلمه

   10 دقیقه
5. 5

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

   ابزارهای مورد نیاز:

   تابه

   10 دقیقه
6. 6

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

   ابزارهای مورد نیاز:

   🍳

   Bowl

   5 دقیقه
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.

   ابزارهای مورد نیاز:

   قابلمه

   10 دقیقه

حقایق تغذیه

Ingredients Nutritional Facts (per 100g)

نمکper 100g

Ash100 g

* اطلاعات تغذیه‌ای تقریبی است و محاسبه آن ممکن است تحت تأثیر نوع ماده اولیه، روش کشت، نگهداری و پخت قرار گیرد.

ویژگی‌ها و برچسب‌های رژیمی