Danie główne
Egyptian Koshary
1 godz. 30 minPorcje: 6Nutri-Score C€
C
1 godz. 30 min
1 godz. 30 minEgyptian Koshary
czego potrzebujesz
Składniki
chickpeas (boiled)Spiżarnia200 g
spaghetti (dry, broken into smaller pieces)Produkty zbożowe100 g
macaroni (dry)Produkty zbożowe100 g
Egyptian rice (rinsed)Produkty zbożowe200 g- vermicelli (dry)Produkty zbożowe50 g
- black lentils (dry, rinsed)Spiżarnia200 g
- vegetable stockSpiżarnia960 ml
onions (thinly sliced)Warzywa i owoce6 kawałki
flourSpiżarnia60 g- cornstarchSpiżarnia60 g
- oil (for deep frying)Spiżarnia1 litr
- tomato salsaSpiżarnia480 ml
dried corianderPrzyprawy5 g
garlic (minced)Warzywa i owoce3 kawałki
saltPrzyprawy6 g
cuminPrzyprawy6 g
waterInne120 ml- oil (for the sauce)Spiżarnia30 ml
na porcję
Wartości odżywcze
578kcal
- Węglowodany
- 80 g
- Białko
- 16 g
- Tłuszcz
- 22 g
czego użyjesz
Przybory
Garnek ×3
Rondel
Patelnia
Durszlak
Łyżka cedzakowa
krok po kroku
Przygotowanie
- Krok 1
Cook the chickpeas, pasta and lentils
- Boil the chickpeas, spaghetti and lentils separately in different pots until cooked.
- Drain everything and set aside.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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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