At first glance, Koshari might seem like a humble street food and quite confusing. My first time in Egypt last year, I encountered Koshari, a rice and brown lentil meal with tomato sauce, a garnish of sautéed onions, and, unexpectedly, macaroni and noodles. I stayed puzzled looking at the dish for a very long time. However, with one spoon of this dish, the warmth of the spices tingled my taste buds. The dish stands out, both in its simplicity and its depth of flavour. First, you can taste the tangy rice, and lentils then the comforting chewiness of macaroni acts as a hearty counterpoint. Finally, the crispy fried onions add a satisfying crunch to every forkful. The flavour profile is quite complex yet comforting.
From India To Egypt’s Heart?
Then, one of my friends at the table mentioned how Koshari sounds and seems similar to India’s staple khichdi. Could it have a connection? Well, it turns out Koshari is derived from khichdi, a gift given by Indian soldiers stationed in Egypt, most likely during WWI. Moreover, when the British arrived in Egypt in the late 1800s, they brought this inexpensive and filling cuisine with them. The Egyptian population quickly accepted the food.
According to historical records, traders and immigrants brought Middle Eastern, Indian, and Italian cuisines to Egypt’s busy port cities, which may have influenced the dish. It’s thought that the word “Koshari” originally came from the Indian cuisine “khichri,” which also contains lentils and rice. Another intriguing tale connects Koshari to the building of the Suez Canal. Koshari originated from the mix of flavours, cooked by workers from various origins who shared their traditional cuisines while working on the canal. The most contemporary form of Koshari was developed in Egyptian kitchens during the middle of the 1800s, however, references to a related meal first appeared in Richard Burton’s 1853 book Journey to Egypt and The Hijaz. Koshari sometimes called the “food of the peasants,” celebrates various cultures, regional ingredients, historical influences, and flavour combinations.
The ingredients are not difficult to put together, but mastering the mishmash, salsa (tomato sauce), and dukkah (mixed spices) takes practice. Rather, Koshari requires practised hands that can tastefully arrange a bowl of lentils, rice, and vegetables.
Also Read: 48 Hours In Egypt’s Historic Capital, Cairo: A First Timer’s Guide To Exploring The City
Egypt’s Culinary Heart Lies In Koshari
In the bustling streets of Cairo, finding a simple dish like Koshari that stands out in terms of flavours creates a sensory experience unlike any other. While the basic recipe remains the same – rice, lentils, pasta, chickpeas, tomato sauce, and fried onions – some countless variations and additions can be made to suit individual tastes. Some may prefer to add a squeeze of lemon for an extra burst of acidity, while others may opt for a dollop of yoghurt to temper the heat of the spices. And for those seeking an extra kick, a dash of hot sauce or a sprinkle of chilli flakes can take the dish to new levels of spiciness.
No matter how you choose to enjoy it, one thing is certain: Koshari is a dish that leaves a lasting impression. Till this day, I couldn’t understand how macaroni and noodles could taste so well when served with rice, lentils and various sauces. So the next time you find yourself craving a taste of Egypt or are in the country, don’t miss the opportunity to savour Koshari. Whether you enjoy it on a crowded street corner or in a fancy restaurant, the dish holds Egypt’s culinary foundation, making it so special.
Cover image credits: Canva
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