Meera Sodha The new ve­gan

The Guardian - Feast - - Feast -

Cook­ery writer of the year Koshari is as pop­u­lar across Egypt as its pyra­mids are across the world. Although no one knows ex­actly where the dish orig­i­nated, one the­ory is that it was in­spired by kitchari, the spiced In­dian rice and lentil dish. But as well as rice and lentils, koshari con­tains pasta and is topped with a sharp tomato sauce and fried onions. What­ever its ori­gin, what’s cer­tain is that it can be cooked us­ing mostly store­cup­board in­gre­di­ents and will be as pop­u­lar on your kitchen ta­ble as it is on the streets of Cairo.

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