Egypt

Koshari the National Dish of Egypt

Koshari the National Dish of Egypt
Egyptian Koshari

Egyptian Koshari is a popular dish that is considered to be the national dish of Egypt. It is a hearty and flavourful meal that is made with a variety of ingredients. The dish is a fusion of different cuisines and is a great representation of Egypt’s diverse culture.

A Combination With a Variety of Components

Koshari is made with a base of rice and lentils that are cooked separately and then mixed together. The rice and lentils are seasoned with a variety of spices, including cumin, coriander, and cinnamon, which give the dish its distinct flavour. The dish also includes macaroni, which is cooked separately and then added to the rice and lentils. The next component of the dish is the tomato sauce.

Served With Tasty Sauce

The sauce is made with onions, garlic, and tomato paste, which are sautéed together until the onions are translucent. Water is then added to the mixture, along with vinegar, sugar, and additional spices. The sauce is simmered until it thickens and becomes rich in flavour. The final component of the dish is

Koshari-Lentil and rice

the fried onions. The onions are sliced thinly and then fried until they are golden brown. The fried onions are then sprinkled on top of the dish, adding a delicious crunch and flavour.

A Dish With a Long and Interesting History

Koshari is typically served with a side of vinegar and hot sauce, which can be added to taste. The dish is also served with a side of chickpeas, which are a great source of protein. The dish has a long and interesting history. It is believed to have originated in the mid-19th century, during the time of British occupation in Egypt. It was originally a dish that was favoured by Egyptian soldiers, who would mix together whatever ingredients they had available to create a hearty and filling meal.

A Popular Dish Among The General Population

Over time, the dish became more popular among the general population, and different variations of the dish began to emerge. Today, Koshari is a beloved dish in Egypt and is enjoyed by people of all ages and backgrounds. One of the great things about 

Koshari-The National Dish of Egypt

Koshari is that it is a very versatile dish. It can be adapted to suit different tastes and dietary requirements. For example, vegetarians can enjoy the dish by omitting the fried onions, while those who are gluten-free can substitute the macaroni with rice noodles.

A Delicious and Affordable Dish

In addition to being delicious, Koshari is also a very affordable dish. It is often sold by street vendors and is a popular choice for those who are looking for a quick and satisfying meal on the go. Whether you are a vegetarian, gluten-free, or just looking for an affordable and tasty meal, Koshari is a great choice.

How to Make the Egyptian Koshari Dish
Ingredients:

1 cup brown lentils                                                                                                                                          1 cup white rice                                                                                                                                                1 cup elbow pasta                                                                                                                                            1 can chickpeas, drained                                                                                                                                1 onion, chopped                                                                                                                                              2 cloves garlic, minced                                                                                                                                    1 tbsp olive oil                                                                                                                                                  1 tsp ground cumin                                                                                                                                          1 tsp ground coriander                                                                                                                                    1/2 tsp ground cinnamon                                                                                                                              1/4 tsp cayenne pepper                                                                                                                                          Salt and pepper, to taste                                                                                                                          1 can diced tomatoes                                                                                                                                    1 tbsp tomato paste                                                                                                                                        2 tbsp red wine vinegar                                                                                                                                    1 tbsp sugar

Method:
  1. Rinse the lentils and place them in a pot with 3 cups of water. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes, or until the lentils are tender. Drain any excess water and set aside.
  2. Cook the rice according to package instructions. In a separate pot, cook the pasta in salted water until al dente. Drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent about 5 minutes. Add the cumin, coriander, cinnamon, and cayenne pepper and combine. Cook for an additional minute, then add the diced tomatoes, tomato paste, red wine vinegar, and sugar. Season with salt and pepper and bring the sauce to a simmer.
  4. To assemble the dish, place a layer of rice on the bottom of a large serving dish. Add a layer of lentils on top of the rice, followed by a layer of pasta and a layer of chickpeas. Pour the tomato sauce over the top of the dish, then sprinkle with fried onions.
  5. To make the fried onions, thinly slice a large onion and toss with 1/4 cup of flour and a pinch of salt. Heat 1/2 inch of oil in a small skillet over medium-high heat. Once hot, add the onions and fry until golden brown, about 5-7 minutes. Use a slotted spoon to transfer the onions to a paper towel-lined plate to drain any excess oil.
  6. Serve the koshari hot, garnished with additional fried onions if desired. This dish is perfect for meal prep and can be stored in the refrigerator for up to 4 days. Enjoy!

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