Pille
Nami-Nami peakokk 2010-10-27 07:46:25 |
Tekitan siia teema, mida hiljem täiendan. Kui keegi soovib juba sõna võtta, siis laske muidugi käia :) | |
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Pille
Nami-Nami peakokk 2012-04-30 12:50:37 |
BBC: Egypt's chef leading a 'kitchen uprising' :) | |
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Pille
Nami-Nami peakokk 2013-03-25 13:06:46 |
Anissa Helou koshari-retsept: For the tomato sauce 3tbsp extra virgin olive oil 1 small onion, peeled, halved and very finely chopped 4 garlic cloves, peeled and crushed 250g good-quality chopped canned tomatoes with their juice 2tsp verjuice or vinegar ¼tsp finely-ground black pepper ¼tsp crushed red pepper flakes, or to taste For the koshari 8tbsp extra virgin olive oil 3 medium white onions, peeled, thinly sliced 60-70g vermicelli, broken into pieces 100g brown or puy lentils, soaked for an hour in cold water 150g basmati rice, rinsed 120g cooked weight of chickpeas (dried or canned) 60g mini macaroni or similar, cooked Salt and freshly ground black pepper First, make the tomato sauce. Put the oil and chopped onion in a saucepan and gently f cook over a medium heat until golden. Stir in the garlic and cook for a couple more minutes, then add the tomatoes, vinegar and spices. Simmer for 10-20 minutes or until thickened. Blend the sauce in a liquidiser until smooth and keep warm. While the tomato sauce is cooking, start preparing the koshari. Put the olive oil in a frying pan and place over a medium heat. Add the onions and fry, stirring occasionally, until golden brown. Remove with a slotted spoon and spread on to paper towels to drain off the excess oil. Add the vermicelli to the oil and sauté until lightly browned, then put to one side. Put the lentils in a saucepan with about five cups of water. Bring to the boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using. They should be quite tender by the time you add the rice. Add the rice to the lentils. Simmer for another 10 minutes and stir in the vermicelli and the remaining oil; add salt to taste. Wrap the lid of the pan with a clean kitchen towel, add the macaroni and chickpeas, place the lid back over the pan and remove from the heat. Let the mixture sit for 10 minutes or until the vermicelli is tender and the liquid has been fully absorbed. Stir in half the fried onion and reserve the other half for garnish. Use a fork to stir the rice so that you fluff it up at the same time. Transfer the koshari to a serving dish, then ladle the sauce all over and scatter the remaining caramelised onion over the sauce. Serve hot. | |
Karima
Abikokk 2013-04-22 18:39:00 |
koshari on mega hea toit ja egiptuses üks odavamaid asju ! alguses mulle tundus imelik ühes toidus riis,kikerherned,läätsed,makaronid mulle peal tomatikaste ja krõmpsuvad sibularattad aga kui seda maitsta siis see viib keele alla! | |
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Pille
Nami-Nami peakokk 2015-02-25 14:40:55 |
The Guardian: Egyptian street food recipes. Perfect koshari, tabbule salad and 'handkerchief bread' pudding. | |
Foorum