Koshery

5.0 1 rating

Prep. 30 min

Total 1 h 30 min

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...

Moroccan pumpkin with pearl couscous

1 h 20 min

Tofu larb

6 h 45 min

Pasta with fennel and tomato sauce

40 min

Ricotta dumplings with napoli sauce

55 min

Fakes moutzentra (lentils with rice) (TM6)

50 min

Lentil and chickpea burger with tahini dressing

1 h 30 min

Veggie bolognese

3 h

Sweet potato frittata with coriander chilli sauce

1 h 35 min

Satay noodle salad

35 min

Three Cheese and spinach lasagne (Diabetes)

1 h 30 min

Green goddess pizza

1 h 30 min

Mushroom stroganoff

20 min

Show all

Show all