Kushari

While Kushari is widely considered the unofficial national street-food dish of Egypt, its origins are a mix of different cultural influences. The rice and lentils have Indian roots, the macaroni comes from Italian cuisine, and the spiced tomato sauce features Middle Eastern flavors, all combining in Egypt around the late 19th century.

Authentic Kushari uses small brown lentils, which are cooked until they are tender but still hold their shape completely. These are cooked separately from the rice and pasta so they don't become mushy when layered in the final dish.

The signature heat comes from a specific condiment called da'ah, which is an Egyptian chili-vinegar sauce. It is made by frying minced garlic in hot oil, adding ground cumin, and then heavily reducing it with white vinegar, which the diner can add to their bowl to taste.

A defining feature of Kushari is the generous topping of crispy fried onions. These are sliced thinly and fried until dark brown and caramelized, providing a necessary crunchy texture to contrast with the soft rice, lentils, and pasta.