If you walk through the streets of Egypt, you will find many street vendors selling kosher food, when I made my first trip to Cairo, I was looking for a particular dish that I was told was one of the main attractions.
Koshari (Kushari) is a very popular Egyptian street food, made from rice, lentils and pasta, and topped with a spicy tomato sauce and caramelised onions. Traditional kuzhari consists of rice and lentil noodles, which are then topped with fried onions, garlic and vinegar sauce. Kusharis are served in many restaurants in Cairo and other parts of the country.
Koshari is like Mujaddara, but it has much more flavour if it is topped with a spicy sauce, many people season it with cayenne pepper. Those who love lentils will love this dish, no matter what corner of the world you are in.
If you examine some of the ingredients of a Kushari recipe and trace the origin of each one of them, you will be able to identify the main colonial influences.
When you prepare kushari from scratch, you need a lot of pots and pans, if you have leftover rice, pasta or a tin of chickpeas, then the sauce and lentils become the only thing that really needs to be cooked.
Onions and cooking oil are used in many stages of preparation, so make sure you have plenty available.