Koshery

5.0 1 rating

Prep. 30min

Total 1 h 30min

10 portions

Ingredients

Garlic sauce

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

Tomato sauce

garlic cloves
5
vegetable oil
30 g
tomatoes cut into quarters
600 g
butter
25 g
ground black pepper
1 tsp
Vegetable stock paste (see Tip)
1 tbsp
vinegar
20 g
nutmeg
1 tsp
ground cardamom
1 tsp
ground cumin
1 tsp
ground coriander
1 tsp
sea salt
1 tsp

Lentils, rice, pasta and onions

canned chickpeas drained
500 g
short grain rice
220 g
dried brown lentils whole
120 g
water plus extra to rinse and to cook pasta
1000 g
Vegetable stock paste (see Tip)
1 tbsp
sea salt
2 ½ tsp
short dried pasta type ditalini
300 g
onion thinly sliced
250 g
plain flour
2 tbsp

Difficulty

medium

Nutrition per 1 portion

Sodium 966.1 mg

Protein 13.4 g

Calories 1628.9 kJ / 389.3 kcal

Fat 7.5 g

Fibre 6.9 g

Saturated Fat 2.1 g

Carbohydrates 68 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Taste of home: Arab flavours & traditions 25 Recipes
Australia and New Zealand

You might also like...

Cauliflower tacos with chipotle sauce

3 h 45min

Black bean enchiladas

1 h 20min

Potato and mushroom gratin

2 h 5min

Vegan walnut and black bean burger

4 h 40min

Harissa eggplant, tomato and halloumi

50min

Basmati rice in Varoma bundt tin

35min

Vietnamese jackfruit rice paper rolls

1 h

Pasta primavera

1 h

Sweet potato and grain salad

1 h 30min

Mushroom croustade

1 h 35min

Shakshuka with eggs

50min

Mulukhiyah

No ratings

Show all

Show all