in Africa, Egypt

Koshari

updated

Spread the love

Ingredients for 2 servings:

  • 100 g pasta, e.g. shell pasta
  • 100 g long grain rice
  • 75 g lentils, red
  • 250 g tomatoes, pureed
  • 500 ml water
  • 1 onion(s), red
  • 1 chili pepper(s)
  • 1 tsp paprika powder
  • 2 tbsp white wine vinegar
  • Coriander powder
  • olive oil
  • salt and pepper
  • possibly tomato paste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan, Egyptian dish with rice and noodles

Heat the olive oil in a wok or large frying pan. Finely chop the onion and sauté it with the sliced, deseeded chili pepper. Add the coriander and paprika and fry for 1 to 2 minutes. Weigh the pasta, rice, and lentils, add them to the pan, and deglaze with the water and passata. Cover and cook for about 10 minutes. Season to taste with salt, pepper, white wine vinegar, and tomato paste, if desired. Simmer for another 5 minutes, stirring, until creamy.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Banana Coco Shoko

Rhubarb and quark cake