Luxury Nightingale - Al Umrah Al Jadidah

Once Mo taste Only the name is beautiful

The best koshary I never tasted before New Koshary Nightingale Meat Casserole Rojo chicken tagine ... ????

Miracle me The sense of self-eating does not exist But some love it And he and his taste

Excellent and I hope to take care of the cleanliness inside the shop more

Koshary is delicious, frankly, I have tried it more than once.

I tried his koshari with excellent salads, but his problem with koshari is not good, frankly

How is it possible that koshary - the most popular Egyptian national meal - was not of Egyptian origin? The British "Middle East Eye" website says that he is of Indian origin and entered Egypt with the British army in the early twentieth century. Koshary is a meal that is mostly carbohydrate and delicious, and is celebrated by almost all Egyptians, and the first time Egypt had it when it was a British protectorate. It is a hallmark of Egyptian cuisine, although it is cooked chaotically. At first glance, koshary appears to be a haphazard, hard-to-cook mix of spices, garlic and tomato sauce poured on a bed of rice, lentils and pasta, then topped with crunchy onions. refreshing and hot However, first spoonfuls of it will be soft, refreshing and smell great, with just a little heat and crunch from those fried onions. Despite this chaos, there is a consistency that attracts not only Egypt's population of 100 million, but also Egyptians in the diaspora all over the world. However, the origins of this meal do not go back to North Africa, but to South Asia, specifically to the ancient Indian dish called kechari, which was brought by Indian soldiers who were fighting on the side of the imperial forces and who were longing for what was cooked in their towns and villages. The word kechari is translated from the Indian languages ​​as "the thing in which everything is mixed with everything". Multiple copies of Koshary It is classified in India as one of the most popular dishes, and each Koshary region distinguishes it with its own flavor that is not found in other Indian regions, unlike its Egyptian descendant, as in India we can find Koshary containing beef, chicken or fish. In some regions, boiled rice is cooked with boiled fish, boiled eggs and curry powder, then garnished with parsley. This diversity of koshary opened the door to the emergence of the British version of it, which the English call kedgeree. The Indian Kechari did not invade Egypt alone, but was known by some of the residents of Baghdad who traveled to India during the period of British rule, as well as the residents of the Levant, where it developed into the famous Mujadara in Syria, Jordan and Palestine.