Delicious Egyptian Koshari

شيريهان جرادChef

Ingrediënten

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

Stappen

1. 1

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

   Benodigde hulpmiddelen:

   🍳

   Bowl

   5 min
2. 2

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

   Benodigde hulpmiddelen:

   Pan

   10 min
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.

   Benodigde hulpmiddelen:

   Koekenpan

   15 min
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.

   Benodigde hulpmiddelen:

   Pan

   10 min
5. 5

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

   Benodigde hulpmiddelen:

   Koekenpan

   10 min
6. 6

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

   Benodigde hulpmiddelen:

   🍳

   Bowl

   5 min
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.

   Benodigde hulpmiddelen:

   Pan

   10 min

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Zoutper 100g

Ash100 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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