Koshari combines lentils, chickpeas, crisp fried onions and three differently shaped pastas (tubular ditalini, spaghetti broken in pieces, and fragile strands of vermicelli). It also includes Egyptian white rice. Each element is cooked and flavored separately before becoming one caloric, cohesive dish of varying textures.
In the weeks before the spread of COVID-19 required social distancing, Dr. Sara Hassan Serag and Dr. Ahmed Mahmoud of Cairo, Egypt, introduced food writer Kathy Brozyna to koshari, their country’s beloved national dish. In its creation, koshari does not spare a single pot.