This kitchen-sink of a vegetarian dish was most likely invented in Egypt in the mid-1800s when Cairo was a major multicultural trade port, which could explain the similarities to Italian spaghetti as well as the Indian rice-and-lentil comfort food khichdi. Three toppings–a spicy tomato sauce (shatta), crispy onions and a garlicky vinegar (dakka)–are added to the koshari before serving, but in Cairo most people like them in separate bowls so they can season their bites one at a time.
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Directions