Koshary has its own historical influences; NPR reports

CAIRO – 23 February 2017: While it has long been known as "the plate of the poor", koshary is the go-to meal for most Egyptians, transcending social an economic barriers.

The affordable, easy plate contains ingredients such as rice, lentils, onions, pasta and tomato sauce.

Koshary is typically served with three sauces; one made of garlic and vinegar called da'aa, a spicy oil called shatta and a tomato-based sauce.

National Public Radio (NPR) delivered a

report

on Wednesday which said that koshary, as a traditional meal, may have some historical influences.

Claudia Roden, a U.K.-based award-winning cookbook author, who was born and raised in Cairo, told NPR that she "had never eaten or known of koshary in Egypt before 1952, when [she] went to school in Paris."

She added, "no one ever mentioned the recipe when I was researching my first book almost sixty years ago. Other people, who like me left Egypt in the fifties, have also told me that they did not remember it. Of course, it might have been sold in some quarter of Cairo that that I never went to."

"It's possible that the addition of short macaroni is an Italian influence." she continued, "And pasta is an Arab thing mentioned in medieval culinary manuscripts."

"I love it and make it myself. When I visit now I always eat it," Roden told NPR.

Ahmed Zayed, an Egyptian living and working in Lebanon since 2003, said “I miss koshary when I am in Lebanon. I eat it two or three times a month when I visit Egypt.”

Ahmed Hameed, a tour guide, told NPR that he prefers the plate made by his mother, and while it's not always a possible option because of his work, he finds koshary restaurant Abu Tarek a good substitute.