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Egyptian Koshary Recipe

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This recipe for Egyptian Koshary is from Rennie's River Elementary Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup short grain rice
1 cup elbows pasta
½ cup of brown Lintels
½ cup of vermicelli pasta
some spaghetti pasta
a can of chick peas
a can of crushed tomatoes
oil
salt
cumin
black pepper
vinegar
sugar
garlic
dried coriander
chili powder
onion
Directions:
Directions:
Put some oil on a pot and when it gets hot put all the grains( rice, pastas and lentils) then stir them all together to become hot then add 3 cups of boiled water and add 1 tea spoon of cumin, salt and half tea spoon of black pepper and leave it till it gets cooked.
To make the two sauces on the side:
first sauce is the spicy tomato sauce: you bring a pan and put some oil then add half can of crushed tomato then add two table spoons of vinegar, 1 table spoon of sugar, ½ tea spoon salt, half tea spoon chili powder, some cumin and some black pepper and leave it till it get cooked.
second sauce is the garlic and vinegar sauce: you bring a pan and put some oil then add grinded garlic till it gets golden add 1 tea spoon of coriander and stir them together then add 3 table spoons of vinegar then ¼ cup of water and when it boils move it to a serving bowl.
cut the onion into slices and add some salt to it with 2 table spoons of flour and deep fry it till it becomes brown.
add the rice, pasta and lintels to the plate first then put some chick peas on the top then some deep fried onions and add the sauces ass you like!
Enjoy <3
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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