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Ingredients
- 10 sprigs fresh coriander, roughly chopped
-
250
g Egyptian rice
or 250 g short-grain rice - 1000 g water
- 10 - 12 peppers, mixed, medium-sized
- 200 g onions, cut into quarters
- 3 garlic cloves
- 40 g olive oil
- 1 tsp ground cumin
- 1 tsp Arabian spice mix
- 1 tsp ground cinnamon
- 1 tbsp tomato purée (concentrated)
- 300 g ripe tomatoes, cut into quarters
- 1 tsp sugar
- 2 small green chillies
-
2
tsp vegetable stock paste, homemade
or 2 vegetable stock cubes (each for 0.5 l) - 1 tsp salt
- 1 pinch freshly ground black pepper
- 400 g raw shrimps, peeled, deveined
- 30 g lemon juice
- Nutrition
- per 1 portion
- Calories
- 2079 kJ / 346 kcal
- Protein
- 16.5 g
- Carbohydrates
- 51.5 g
- Fat
- 8.2 g
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