Kushari

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Koshari
Egyptian food Koshary.jpg
Kushari
Type Mixed-rice dish
Course Main course
Place of origin Egypt
Serving temperature warm or hot
Main ingredients rice, lentils, macaroni, tomato sauce, vegetable oil, onions, cumin
Variations chickpeas, hot sauce, garlic juice, vinegar, short spaghetti
Food energy
(per 300 g serving)
954 kcal (3994 kJ)
Nutritional value
(per 300 g serving)
Protein 33 g
Fat 11 g
Carbohydrate 181 g
Similar dishes Khichdi
Cookbook: Koshari  Media: Koshari

Kushari, also koshari (Egyptian Arabic: كشرى‎, [ˈkoʃæɾi]), is an Egyptian dish originally made in the 19th century, made of rice, macaroni and lentils mixed together, topped with a spiced tomato sauce, and garlic vinegar; garnished with chickpeas and crispy fried onions. A sprinkling of garlic juice, or garlic vinegar, and hot sauce are optional.

History[edit]

Kushari originated in the mid 19th century, during a time when Egypt was a multi-cultural country in the middle of an economic boom. It was based on foods from India such as khichdi (lentils and rice) and Italy (macaroni). Over time the dish has evolved through Egyptian soldiers, then Egyptian citizens.[1] Kushari used to be sold on food carts in its early years, and was introduced to restaurants later.[2]

Kushari is widely popular among workers and laborers. It may be prepared at home, and is also 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 one item among many.[3] As traditionally-prepared kushari does not contain any animal products, it can be considered vegan so long as all frying uses vegetable oil.

See also[edit]

References[edit]

  1. ^ yahoo- maktoob CNBC
  2. ^ Parvi, Shahrokh (6 March 2016). "Cheap, healthy and oh so tasty: the best kushari in Cairo". The Guardian. 
  3. ^ "Kushari recipe". Whats4eats.com. Retrieved 2013-02-17. 

External links[edit]