Delicious Egyptian Koshari

شيريهان جرادkuhar

Sestavine

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

Koraki

1. 1

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

   Potrebni pripomočki:

   🍳

   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.

   Potrebni pripomočki:

   Lonček

   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.

   Potrebni pripomočki:

   Ponev

   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.

   Potrebni pripomočki:

   Lonček

   10 min
5. 5

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

   Potrebni pripomočki:

   Ponev

   10 min
6. 6

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

   Potrebni pripomočki:

   🍳

   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.

   Potrebni pripomočki:

   Lonček

   10 min

Dejstva o hranilni vrednosti

Hranilne vrednosti sestavin (na 100g)

Solna 100g

Pepel100 g

* Hranilne vrednosti so približne, na izračun pa lahko vplivajo vrsta sestavine ter načini pridelave, skladiščenja in kuhanja.

Prehranske značilnosti in oznake