Egyptian koshari food cart in Iraqi street food

Egyptian koshari food cart in Iraqi street food
Koushari
Koshari is one of the most famous Egyptian popular dishes. It consists of pasta, rice, black lentils, fried onions, and tomato sauce, i.e. hot tomatoes and fries. Koshari is considered a low-cost, high-calorie food with oxidized vegetable oils due to frying, which raises around the meal a number of health criticisms and the like.
its development in Egypt
Koshari has developed recently in Egypt, where the number of shops specialized in its work has increased. These stores also serve other foods besides koshari, such as pasta dishes, rice pudding, Ashura, and pies (harissa).
The Alexandrian koshari differs from the regular koshari in the rest of the governorates, where yellow lentils are placed instead of black lentils, so that its shape differs from the regular koshari, and it becomes yellow in color, and no sauce is added with it.
its history
Perhaps the first person to mention koshari in recorded history was Ibn Battuta (died 1377 A.D.) in Tuhfat al-Nazra fi Gharib al-Amsa wa’l-Ajaa’id al-Travel. In Describing India, he said about him: “They cook manj with rice and eat it with ghee, and they call it koshari (with kaf and shin lexicon and r) and accordingly they break their fast every day »..While there is no evidence that the Indian dish is related to koshari, as the Indian dish contains only rice and lentils, the Egyptian koshari contains many ingredients in addition to the Egyptian sauce and other distinctive additions.
How to prepare Egyptian Koshari
Ingredients
Half a cup of black lentils (with meal).
2 cups of Egyptian rice.
3 large onions or 4 onions.
Oil for browning onions (quantity as desired).
Decoration amounts
Medium sized bag of pasta.
Half a lattice bag or sachet.
Lentils with meal.
Chickpeas soaked and boiled.
Prepare the sauce.
method
Fry the onions in the oil until golden, then remove, drain and place on absorbent paper (kitchen paper).
Lentils are boiled in water and some salt and cumin are added to it, and it is preferable to be soaked for a period of not less than three hours.
The vermicelli is fried until it becomes light brown with a homogeneous color, then the rice is mixed with the black lentils.
They are placed on the vermicelli, then boiling water is placed, some salt and cumin, and the pot is covered.
After most of the water has been absorbed, the fire is reduced so that it does not burn.
Boil the noodles by placing them in boiling water and add some salt and 1/2 tablespoon of oil.
The pasta is tossed with rice, lentils, and vermicelli, and served with tomato sauce, fried onions, chickpeas, and dukkah.
Prepare the sauce
Its ingredients
1- Five cloves of garlic.
2- 2 tomatoes.
3- A large can of sauce.
4- Two or three tablespoons of vinegar
5- A tablespoon of ghee.
method
Put the tomatoes in an electric blender, then put the sauce on them.
We put the oil resulting from browning the onions, because it gives a wonderful flavor, on the fire, then the garlic, until it begins to redden, add the vinegar.
We add tomato juice.
Leave until it melts a little, then add salt and a light hot sauce, which can be dispensed with.
Put a raw garlic clove on the sauce, then add about half a cup of water.
Please be careful not to increase the water so that the sauce does not become thin.
Dish processing
We put rice and yellow lentils about 5 tbsp.
Boiled pasta (as desired).
Vermicelli is added.
Lentils with boiled meal well.
We put the sauce.
We put the fried onions.
Koshary in the Levant
Koshari in the Levant is called mujadara. It is cooked and served in two ways, with bulgur or rice. The first method is bulgur mixed with boiled black lentils and served hot or cold, especially when the rice and lentils are spread over olive oil instead of local ghee, so it is preferable to eat it hot. It is customary to eat koshari with curd or without it.
Koshary in Iraq
Koshari in Iraq is cooked with rice and crushed yellow lentils and is usually served with lemon kibbeh and is considered a complement to it.
Some criticism
If reheated rice is placed in koshari, it creates a type of bacteria that may lead to health problems that lead to death. Symptoms of poisoning from reheated rice:
persistent vomiting
Abdominal pain.
High body temperature.
severe diarrhea
So the koshari is supposed to be ordered without the rice.