Koshery

5.0 1 évaluation

Préparation 30min

Total 1h 30min

10 portions

Ingrédients

Garlic sauce

garlic cloves
5
freshly squeezed lemon juice
40 g
vinegar
20 g
ground cumin
1 tsp
ground coriander
1 tsp
ground black pepper
1 tsp
sea salt
1 tsp

Tomato sauce

garlic cloves
5
vegetable oil
30 g
tomatoes cut into quarters
600 g
butter
25 g
ground black pepper
1 tsp
Vegetable stock paste (see Tip)
1 tbsp
vinegar
20 g
nutmeg
1 tsp
ground cardamom
1 tsp
ground cumin
1 tsp
ground coriander
1 tsp
sea salt
1 tsp

Lentils, rice, pasta and onions

canned chickpeas drained
500 g
short grain rice
220 g
dried brown lentils whole
120 g
water plus extra to rinse and to cook pasta
1000 g
Vegetable stock paste (see Tip)
1 tbsp
sea salt
2 ½ tsp
short dried pasta type ditalini
300 g
onion thinly sliced
250 g
plain flour
2 tbsp

Niveau

moyen

Infos nut. par 1 portion

Sodium 966.1 mg

Protides 13.4 g

Calories 1628.9 kJ / 389.3 kcal

Lipides 7.5 g

Fibre 6.9 g

Graisses saturées 2.1 g

Glucides 68 g

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Également présenté dans

Taste of home: Arab flavours & traditions 25 Recettes
Australie et Nouvelle-Zélande

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