Koshari

Koshari (also spelled Kushari or Koshary) is a traditional Egyptian dish, considered one of the country's national dishes. It is a popular street food and also frequently made at home.

History

The origins of Koshari date back to the mid-19th century, during the time of the British occupation of Egypt. It is believed to have been influenced by the Indian dish Khichdi, brought to Egypt by British soldiers, and later evolved by incorporating elements of Italian and local Egyptian cuisine.

Ingredients

Koshari is a vegetarian dish, primarily made up of rice, macaroni, and lentils, which are layered together and typically topped with a spiced tomato sauce and caramelized onions. Some variations may also include chickpeas, garlic vinegar, and a hot sauce called Shatta.

Preparation

The preparation of Koshari involves cooking each of the main ingredients separately, then layering them together. The rice and lentils are cooked together, while the macaroni is cooked separately. The tomato sauce, typically spiced with cumin, coriander, and sometimes chili powder, is prepared separately and added to the dish at the end. The caramelized onions, which add a sweet and savory flavor to the dish, are often prepared by slowly cooking them in oil until they are browned and crispy.

Cultural Significance

Koshari is not only a staple food in Egypt, but it also holds a significant cultural value. It is often associated with the common people, as it is inexpensive and filling. It is commonly sold by street vendors and in Koshari-specialized restaurants. Moreover, it is often consumed during the fasting periods of Ramadan and Lent due to its high protein content.

See Also

• Egyptian cuisine
• Street food
• Vegetarian cuisine