Egyption Food

Kushari



 

 

 

 

 

 

Kushari originated in the mid 19th century, during a time when Egypt was a multi-cultural country and the economy was booming. The lower class's usually limited pantry became full with a myriad of ingredients: lentils, rice, macaroni, chickpeas, tomato sauce, onions, garlic, oil, vinegar, etc. At the end of the month, families would usually have a little left of everything, so families would use it up by putting it all together into a tasty dish.

 

 

Another origin story states that the dish originated from India and Italy, in 1914 when Indians earlier used to have a lentil and rice Khichdi , Italians added macaroni to the dish, over time the dish has progressed and evolved into the current dish by Egyptian soldiers, then by Egyptian citizens. Kushari used to be sold on Food carts on its early years, restaurants were introduced in the later years.

 

Koshari is widely popular among workers and laborers. It may be prepared at home or served at roadside stalls and restaurants all over Egypt; some restaurants specialize in kushari to the exclusion of other dishes, while others feature it as an item among many. As it does not contain any animal products, it can be considered vegan so long as all frying uses vegetable oil.

 

Ghadeer alshihiri


Refrence:
http://www.zafaranirice.com/10-rice-with-lentil-kushari-recipe-zafarani-rice
http://kitchenartworks.blogspot.com.au/2010_11_01_archive.html