Plato principal
Egyptian Koshary
1 h 30 minPara 6Nutri-Score C€
C
1 h 30 min
1 h 30 minEgyptian Koshary
lo que necesita
Ingredientes
chickpeas (boiled)Despensa200 g
spaghetti (dry, broken into smaller pieces)Cereales100 g
macaroni (dry)Cereales100 g
Egyptian rice (rinsed)Cereales200 g- vermicelli (dry)Cereales50 g
- black lentils (dry, rinsed)Despensa200 g
- vegetable stockDespensa960 ml
onions (thinly sliced)Frutas y verduras6 piezas
flourDespensa60 g- cornstarchDespensa60 g
- oil (for deep frying)Despensa1 litro
- tomato salsaDespensa480 ml
dried corianderEspecias5 g
garlic (minced)Frutas y verduras3 piezas
saltEspecias6 g
cuminEspecias6 g
waterOtro120 ml- oil (for the sauce)Despensa30 ml
por ración
Nutrición
578kcal
- Carbohidratos
- 80 g
- Proteínas
- 16 g
- Grasas
- 22 g
lo que usará
Utensilios
Olla ×3
Cazo
Sartén
Escurridor
Espumadera
paso a paso
Preparación
- Paso 1
Cook the chickpeas, pasta and lentils
- Boil the chickpeas, spaghetti and lentils separately in different pots until cooked.
- Drain everything and set aside.
- Paso 2
Cook the rice with vermicelli
- Heat some of the onion-frying oil in a pot.
- Add the vermicelli and toast until golden, then add the rice and mix well.
- Pour in the vegetable stock, cover and cook until the rice is fully cooked.
- Paso 3
Make the crispy onions
- Thinly slice the onions and toss them with the flour and cornstarch until evenly coated.
- Deep-fry in hot oil until golden and crispy.
- Transfer to a paper towel-lined plate to drain.
- Paso 4
Make the tomato sauce
- Heat a little oil in a saucepan, add the garlic and spices and sauté briefly.
- Add the tomato salsa and water, cover and let simmer until the sauce thickens and the flavors come together.
- Paso 5
Assemble the koshary
- Layer the rice, lentils, macaroni, spaghetti and chickpeas.
- Pour over the tomato sauce and top generously with crispy onions.
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