Koshari – Egyptian national dish that conquered the world

Hot koshari can be enjoyed on the bustling and bustling streets of Cairo, as well as close to the beaches of Alexandria and along the lush green banks of the Nile. The delicious Egyptian dish consists of rice, two or three different types of pasta and lentils, drenched in sauce and sprinkled with fried onions.

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Koshari is probably the most popular Egyptian food and has been called the “national dish of Egypt .” It is sold everywhere – in a four-star restaurant, in a small market and in a cart on the side of the road. Meanwhile, we see in its composition rice, pasta, tomato sauce – all this is in no way “native” for Egyptian cuisine. The emergence of koshari is associated with the onset of a new economic period in the history of Egypt and the already emerging trends towards globalization.

 

In the XIX century. Cairo was one of the world’s centers of culture and trade. The economic boom has led to the fact that even for the lower classes more types of products have become available, and not only natively Egyptian, but also from other regions of the world. Egypt was a crossroads where Eastern culture meets Western culture, and koshari is the result of this cultural exchange. According to one version, the British who occupied Egypt brought here their version of kichri, an Indian dish.made from boiled rice and lentils. The Egyptians added other ingredients such as pasta and tomato sauce to it. This is how Koshari appeared, which, despite its origin, is the most “Egyptian” dish today. At first, it was sold on the streets and markets, and then it got into the menu of restaurants. A popular addition to the dish these days is beef or chicken shawarma. In Cairo, koshars are still sold in plastic bags on the side of the road. The buyer can tear off the bottom and just drink the Koshari – no spoon is needed. Since this dish is vegetarian, it is eaten by Christian Copts during Lent.

Numerous migrants have transported shepherds all over the world. Sahar Elsemari moved to Australia in 1997 and started her own catering business in Sydney, preparing Middle Eastern food , including koshari. She says, “Koshars are usually prepared during family gatherings, so we can say that they are prepared with love. I have so many childhood memories connected with my mother’s koshari. Our family had three girls and six boys. My mother often cooked koshari, as this is a cheap way to feed a large family and eat deliciously … I remember the smells of fried onions, the scent of tomato sauce, and the voices (noise!) Of us children, impatiently waiting for food to be served. When I cook this dish now for my family, I find myself at the mercy of these happy, amazing memories. “

 

Koshary

4 servings

Ingredients

1 cup green or red lentils

2 cups washed rice

2 cups fine pasta

2 tsp baharata (Middle Eastern 7 spice blend)

· Salt

Oil for frying onions

Preparation

1. Put lentils in a saucepan, cover with 3 cups of water. Cook until tender.

2. Add rice, spices and salt.

3. Stir the ingredients and add enough water to coat the rice and lentils

4. When the water boils, reduce heat and cook until tender.

5. Pour boiling water into another saucepan.

6. Boil the pasta until tender.

7. Sauté the onion until golden brown.

Tomato sauce

Ingredients

1 (400 g) diced tomato

2 cloves of minced garlic

1 green chili

1 tablespoon white vinegar

1 tablespoon vegetable oil

1 glass of water

1 teaspoon of cumin and salt to taste

Preparation

1. Place oil, garlic and chili in a medium saucepan.

2. Bring until golden brown, add vinegar and tomato.

3. Stir and add water, cumin and season with salt.

4. Simmer for 15 minutes.

Service

Divide rice and lentils and pasta for four people. Garnish with fried onions and top with the sauce.

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