The Story of Kushary

By: Samar Yahya

The hearty-looking dish kushary, with all the different colours of its ingredients, Though it is a famous as an Egyptian dish, yet it was initially introduced in India.

Ibn Battuta, the famous Muslim traveler of the fourteenth century has mentioned Kushary when he wrote about India, as a dish of rice mixed with brown lentils.

Kushary is originally an Indian dish that came to Egypt when Indians came with the British as ‘protectorate’ in 1914. It was made of rice mixed with lentils.

Italians living in Egypt at that time liked it, but added to pasta, then The Egyptians being fond of spicy food added tomato sauce, garlic vinegar, hot sauce and garnished with fried onions.

Over time the dish has evolved through Egyptian soldiers, then Egyptian citizens Kushari used to be sold on food carts in its early years, and was introduced to restaurants later.

Kushary has a lot of nutritional benefits; it is great as carb fueled energy. It is nearly perfect food for protein enrichment.

Lentils are rich in dietary fiber, magnesium, and these slow burning complex carbs are excellent for regulating blood sugar and boosting energy levels.

Lentils are also high in iron and low in fat, making them the perfect inexpensive and healthy substitute for red meat

At present Kushari is widely vegan popular and has its exclusive and special restaurants. Other restaurants and famous hotels feature it as one item among many mainly in traditional festivals.

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