Koshery

5.0 1 évaluation

Préparation 30min

Total 1h 30min

10 portion

Ingrédients

Garlic sauce

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

Tomato sauce

garlic cloves
5
cooking oil
30 g
tomato cut into quarters
600 g
butter
25 g
black pepper, ground
1 tsp
vegetable stock cube (for 0.5 l)
1
1 tbsp vegetable stock paste, homemade
white vinegar
20 g
nutmeg, ground
1 tsp
cardamom, powder
1 tsp
cumin, powder
1 tsp
coriander, ground
1 tsp
sea salt
1 tsp

Lentils, rice, pasta and onions

canned white chickpea drained
500 g
short grain rice
220 g
brown lentil, dried whole
120 g
water plus extra to rinse and to cook pasta
1000 gram
vegetable stock cube (for 0.5 l)
1
1 tbsp vegetable stock paste, homemade
sea salt
2 ½ tsp
short pasta, dried type ditalini
300 g
onion thinly sliced
250 g
medium protein flour
2 tbsp

Niveau

moyen

Infos nut. par 1 portion

Sodium 965.9 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
International

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