برجراف عن الطعام المفضل بالانجليزي

تعبير عن البيتزا بالانجليزي

تعبير عن الطعام المفضل بالعربي

تعبير عن الباستا بالانجليزي

جمل عن الطعام بالانجليزي

تعبير عن مطعمي المفضل بالانجليزي

تعبير عن الكبسة بالانجليزي

برجراف عن الطعام المصري بالانجليزي

موضوع عن healthy food بالانجليزي

 

Koshari: all you need to know about the Egyptian main course

 

 Everything you need to know about Korean bibimbap

We advise you :

Everything you need to know about Korean bibimbap

 Egypt

 

To follow

 

 

 

 Koshari: all you need to know about the Egyptian main course

© Flickr

Learn more about the destination

 

Initially sold exclusively in the street, this dish is now found on the menu of many restaurants in Egypt.

 

 

In the alleys of Cairo, from the end of the morning, it is a strange symphony that the vendors of koshari play, this Egyptian specialty combining rice, lentils, vermicelli (or pasta), chickpeas and fried onions in a spicy tomato sauce. With spoons on stainless steel bowls, the merchants attract the barges, who then line up wisely in front of their carts to be served. Because this vegetarian recipe has several qualities. First, that of being nourishing, thanks to its blend of vegetables, grains and vegetable proteins. All at little cost: five Egyptian pounds (thirty euro cents) on the plate in the street, in a country where a third of the ninety-eight million inhabitants live below the poverty line.

 

Its second virtue is to tell a chapter of Egyptian history, its appearance being linked to the British protectorate. From 1882 and for some fifty years, including after the country’s independence, in 1922, the United Kingdom ruled Egypt. And it was through his army that the koshari landed on the banks of the Nile. During the First World War, 140,000 Indian soldiers wearing the uniform of the British Empire were deployed to this part of North Africa, carrying in their bowls khichdi (literally, "something mixed"), a dish spiced with rice and lentils appreciated in the subcontinent. To move from Khichdi to Koshari, it was enough to add the influence of the various communities of Cairo, a city at the time very cosmopolitan. Especially that of Italians, fond of pasta and tomato sauce. Without forgetting, of course, the Egyptian touch, thanks to a hint of baharat, the local allspice, and shatta, a spicy condiment made from chili, coriander, garlic and parsley.

 

Very quickly, this mixed recipe became the most popular dish in the country. And even a symbol of freedom: in 2011, when the revolt rumbled in Egypt to lead to the resignation of President Hosni Mubarak, the demonstrators gathered in Tahrir Square in Cairo, stocked themselves with koshari to hold on. So much so that this movement has sometimes been nicknamed "the Koshari revolution"!

 

The koshari recipe, a matter of proportions

 

In this dish, the accumulation of starchy foods may come as a surprise. The secret to success? Respect the proportions and seasoning.

THE BASE Green or blond lentils (one and a half cups), basmati rice (one cup), short vermicelli or pasta (3/4 cup), all cooked separately, then tossed.

THE SAUCE Sauté two cloves of garlic and a minced onion. Add tomato coulis and four tablespoons of apple cider vinegar. Spice up this sauce with ras el-hanout or a DIY spice blend. Simmer for half an hour.

THE FINAL TOUCH Brown two large onions cut into thin rings in the oil, and mix them with the starches. Serve hot with the tomato coulis, chickpeas (one cup) and parsley. Season with a harissa-type spicy sauce.

 

Article published in GEO magazine in April 2020 (n ° 494, Les Seychelles).

 

To see all GEO numbers available by unit, click here! Are you already loyal to GEO content? So not to miss anything, discover our subscription formulas to receive GEO at home every month with ease.

 

Post a Comment

Previous Post Next Post