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Egyptian Koshary
1 u 30 minVoor 6Nutri-Score C€
C
1 u 30 min
1 u 30 minEgyptian Koshary
wat u nodig heeft
Ingrediënten
chickpeas (boiled)Voorraadkast200 g
spaghetti (dry, broken into smaller pieces)Granen100 g
macaroni (dry)Granen100 g
Egyptian rice (rinsed)Granen200 g- vermicelli (dry)Granen50 g
- black lentils (dry, rinsed)Voorraadkast200 g
- vegetable stockVoorraadkast960 ml
onions (thinly sliced)Groente en fruit6 stukken
flourVoorraadkast60 g- cornstarchVoorraadkast60 g
- oil (for deep frying)Voorraadkast1 liter
- tomato salsaVoorraadkast480 ml
dried corianderKruiden en specerijen5 g
garlic (minced)Groente en fruit3 stukken
saltKruiden en specerijen6 g
cuminKruiden en specerijen6 g
waterOverig120 ml- oil (for the sauce)Voorraadkast30 ml
per portie
Voedingswaarden
578kcal
- Koolhydraten
- 80 g
- Eiwitten
- 16 g
- Vetten
- 22 g
wat u gebruikt
Keukengerei
Soeppan ×3
Steelpan
Koekenpan
Vergiet
Schuimspaan
stap voor stap
Bereiding
- Stap 1
Cook the chickpeas, pasta and lentils
- Boil the chickpeas, spaghetti and lentils separately in different pots until cooked.
- Drain everything and set aside.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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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