|Alternative names||Koshary, kosheri or koshari|
|Place of origin||Egypt|
|Serving temperature||warm or hot|
|Main ingredients||rice, macaroni, tomato sauce, vegetable oil, onions, cumin, lentils|
|Variations||chickpeas, hot sauce, garlic juice, vinegar,short spaghetti|
(per 300 g serving)
|954 kcal (3994 kJ)|
(per 300 g serving)
|Cookbook: Koshari Media: Koshari|
Kushari, also koshary, kosheri or koshari (Egyptian Arabic: كشرى, [ˈkoʃæɾi]), is an Egyptian dish made in the 19th century, made of rice, macaroni and lentils mixed together, topped with a tomato-vinegar sauce; garnished with chickpeas and crispy fried onions. A sprinkling of garlic juice and hot sauce are optional.
Kushari originated in the mid 19th century, during a time when Egypt was a multi-cultural country and the economy was marked by a period of significant output within a population. The period is marked by productivity increases, sales increases, wage increases and rising demand.
The lower classes' 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 the entire collection of ingredients as leftovers, so families would quickly finish their supply in one dish.
More sources state that the dish originated from India and Italy, in 1914 when Indians attempted to use lentil and rice Khichdi, Italians added macaroni to the dish, over time the dish has progressed and evolved into the current dish through Egyptian soldiers, then Egyptian citizens. Kushari used to be sold on food carts in its early years, and was introduced to restaurants in later years.
Koshari 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. As it does not contain any animal products, it can be considered vegan so long as all frying uses vegetable oil.
Other mixed rice dishes
- Arroz a la valenciana (Spain, Philippines)
- Arroz con Pollo, Arroz con gandules, Gallo Pinto, Pabellón criollo, Platillo Moros y Cristianos, Rice and beans (Latin America)
- Biryani (South Asia, India, Pakistan)
- Fried rice (East Asia)
- Ghapama (Armenia)
- Jambalaya (Louisiana)
- Jollof rice (West Africa)
- Hoppin' John (Southern United States)
- Kabsa (Saudi Arabia)
- Kedgeree (United Kingdom)
- Nasi Goreng (Indonesia)
- Paella (Spain)
- Pilaf/Pulao (Greece, Balkans, Turkey, Iran, Central Asia, Pakistan, South Asia)
- Rice and peas (Caribbean)
- Risotto (Italy)
- Spanish rice (Mexico)
- Takikomi gohan (Japan)
- Biryani (India)
- Orez Shu'it (Israel)
|Wikibooks Cookbook has a recipe/module on|
- Egyptian Kushari with step by step photos from Food Lover
- Article on Egyptian vegetarian cooking
- A travel writer's take on Kushari in Cairo