Koshari (MIDDLE EAST)


  • 1 cup of rice
  • 1 cup of pasta
  • 1 cup green lentils
  • 3 glasses of water
  • 1 tablespoon of tomato paste
  • 2 cloves of garlic
  • 1 onion
  • 2 cloves
  • 1 teaspoon vinegar
  • 1 teaspoon cumin
  • 1 teaspoon of black pepper
  • 1 teaspoon paprika

Rice and lentils are soaked in warm water in two half bowls and left for 1 hour.

The pasta is boiled in plenty of salted water and drained. Cooked pasta is fried in oil so that they do not stick.

Garlic is crushed. Chopped onions and garlic are fried in a pot with vegetable oil. Roasted onions and garlic are set aside.

For the sauce, butter, water, salt, cloves, white vinegar, tomato paste and crushed garlic are added to the pot and cooked for 20 minutes.

Add butter, water, salt, cloves, white vinegar, tomato paste, crushed garlic and filtered rice and lentils to the pot in which the onion and garlic are roasted and cook for 20 minutes.

It is arranged in layers and served with fried onions and garlic on the top.

ENJOY YOUR MEAL
 

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