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Égypte

Égyptien Koshari Recipe

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Égyptien Koshari Recipe

Koshari

Ingredients

Directions

1.Combine the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 25 minutes. Add the rice to the lentils, and continue to simmer for an additional 20 minutes, or until rice is tender.

2.Fill a separate saucepan with lightly salted water and bring to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain.

3.Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is lightly browned. Pour in the tomatoes and season with red pepper flakes, salt and pepper. Simmer over medium heat for 10 to 20 minutes.

4.In a large serving dish, stir together the lentils, rice and macaroni. Mix in the tomato sauce until evenly coated.

Source: allrecipes.com

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Égypte

Egyptian Feta Cheese Omelet Roll

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Ingredients

Directions

  • Prep 5 m

  • Cook 5 m

  • Ready In 10 m

  1. In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk.
  2. Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.
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Égypte

Egyptian Green Beans with Carrots

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Ingredients

Directions

  • Prep 10 m

  • Cook 35 m

  • Ready In 45 m

  1. Heat oil in a pot over medium heat; cook and stir onion in the hot oil until transparent, 5 to 10 minutes. Stir tomato paste and garlic into onion; cook, stirring quickly, for 1 minute. Pour in boiling chicken stock.
  2. Stir cardamom, bay leaf, salt, and pepper into onion-stock mixture; bring to a boil. Add green beans and carrots; return to a boil, reduce heat to medium-low, and simmer until green beans are softened, about 30 minutes.
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Égypte

The Perfect Egyptian Rice with Vermicelli

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Ingredients

Directions

  • Prep 10 m

  • Cook 21 m

  • Ready In 36 m

  1. Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
  2. Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
  3. Bring water to a boil in a saucepan.
  4. Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.
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