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Recipe by Emporion
Koshari is a traditional Middle Eastern dish made with rice, lentils and tomato sauce, seasoned with garlic and onion. Originating in Egypt, it has become very popular throughout the Middle East. It is a very nutritious and flavorful dish, perfect for a complete meal.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 12: Boil the rice separately
Step 2 of 12: Soften the lentils in lukewarm water and put them in a pot with plenty of water
Step 3 of 12: Bring to a boil
Step 4 of 12: Cook over low heat until all the water has been absorbed
Step 5 of 12: Add more water if the lentils are still not well cooked
Step 6 of 12: Prepare the sauce by first browning the garlic in the hot oil
Step 7 of 12: Add the tomato purée and cook for 10/15 minutes
Step 8 of 12: Add the water and vinegar and bring to a boil
Step 9 of 12: Remove from the heat immediately and salt
Step 10 of 12: Slice the onion thinly and sauté it briefly in a little hot oil
Step 11 of 12: Serve by arranging a layer of lentils, a layer of rice, another layer of lentils and a layer of rice on the plate
Step 12 of 12: Spoon over the onions and sauce
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In summary: Contains nickel
In gray: not detected
| Average values | Per serving270 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,377 kJ568 kcal | 881 kJ211 kcal |
| Fat | 8.61 g | 3.19 g |
| of which saturated fatty acids | 1.19 g | 0.44 g |
| Carbohydrates | 94.87 g | 35.17 g |
| of which sugars | 6.72 g | 2.49 g |
| Fibre | 13.51 g | 5.01 g |
| Protein | 27.08 g | 10.04 g |
| Salt | 0.51 g | 0.19 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
