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4 Serves
77 Mins
Prepare the tomato sauce base by finely chopping the onion and garlic using a chef's knife.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
97 µg / 400 µgCalcium
40 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
197 mg / 1,250 mgPotassium
441 mg / 4,700 mgSodium
713 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
52 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the onion and garlic until translucent.
Stir in the tomato sauce and red pepper paste, then season with salt and pepper, allowing the mixture to simmer to develop flavors.
In a separate saucepan, bring water to a boil and gradually whisk in the semolina flour to create a smooth, thick porridge-like consistency.
Continue to cook the semolina mixture over low heat, stirring constantly with a wooden spoon to ensure it thickens evenly without burning.
Serve the hot semolina in bowls, topped generously with the prepared tomato sauce.
18
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Egyptian