Pasta, rice, chick peas and lentils
Ingredients:
Heat ghee 1/2 cup (around 125ml)
Vermicelli 1 cup
Egyptian rice 4 cups (soaked before 30 mins)
Cinnamon powder 1 tsp
Black pepper 2 tsp
Salt to taste
Green lentils 1/2 cup (soaked before 30 mins)
Hot water 5 cups
For Pasta Boil
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Macaroni 200gm
Spaghetti 200gm
Cooking oil 1 tbsp
Salt 1 tbsp
For Daqoos Sauce
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Oil 1/8 cup (around 30ml)
Cloves garlic
Tomato 2 medium
Garlic minced 2 cloves
Vinegar 1/8 cup (around 30ml)
Tomato paste 1 tbsp
Tomato puree 3 medium
Pinch black pepper
Salt to taste
For Garnish
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Bolied chickpeas
Fried onion
► The handwritten recipe by Amal from Egypt, member of KYCLOS community:
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