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Mrs_Mike
Koshari from nadia and mare
Egyptian streetfood of chickpeas, onion, tomatoes and rice.
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Ingredients
- 100 g dried chickpeas
- 6 large onion
- 4 el mild olive oil
- 800 g peeled canned tomatoes
- 100 g vermicelli
- 150 g white quick cooking rice variations possible
- 100 g dried puy lentils or dried brown lentils
- 25 g unsalted butter or margarine
- 2 toe garlic
- 1 pinch coarse sea salt
- 2 el ground cumin seeds (djinten)
- 1 el chiliflakes
- 1 lime
- 1 portion dukk
Kitchen Stuff
Directions
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Let the chickpeas soak in water for 1 night.
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Cook the chickpeas in plenty of water for 45 minutes.
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Cut the onions into half rings. In the meantime, heat the oil in a frying pan and bake two-thirds of the onions in 35 minutes dark brown.
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If necessary, season with salt. Drain on kitchen paper.
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In the meantime, heat the oil in a pan and fry the rest of the onion on low heat for 10 minutes.
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Add the tomatoes (and possibly some salt), crush them and reduce to a thick sauce on low heat for 30 minutes.
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In the meantime, heat a skillet without oil or butter and toast the vermicelli in 3 min. Light brown. Let cool on a plate.
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Put the rice and lentils in a thick-bottomed pan and place under water (up to 1 cm above).
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Add the butter and some salt. Bring to the boil, stir and cook over low heat for 20 minutes.
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Add the vermicelli and possibly boiled water for the last 5 minutes if it gets too dry. Let it dry out of the fire and scoop.
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Damage the garlic with the coarse (sea) salt in the mortar.
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Add the cumin seeds and the chiliflakes and stamp. Squeeze out the lime and add the juice. Put in a bowl and stir in 6 t of tomato sauce.
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Drain the chickpeas and mix through the rice. Divide the mixture, the spicy garlic paste, some tomato sauce and the fried onions over the plates.
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Sprinkle the koshari at the last generously with dukkah. Serve the rest of the tomato sauce separately.
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Nutrition
880Calories
Sodium10% DV235mg
Fat65% DV42g
Protein54% DV27g
Carbs30% DV91g
Fiber64% DV16g
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