Koshary, Egypt’s much-loved mix of lentils, rice and pasta, has been added to UNESCO’s Intangible Cultural Heritage list, giving the street-food staple international recognition.
The move is part of Cairo’s wider effort to promote its cultural identity and boost tourism, following the recent opening of a major new antiquities museum.
A dish shaped by centuries of global influence
Although many Egyptians grew up believing koshary came from India and arrived with soldiers during British rule, researchers say the story stretches much further back.
Archaeobotanist Hala Barakat explains that the dish reflects thousands of years of migration and trade: lentils arrived from the Fertile Crescent nearly 6,000 years ago, rice travelled from East Asia, and tomatoes and chillies were introduced from the Americas. Pasta was a much later addition.
Barakat says that while the name may sound Indian, Egyptians turned the dish into something uniquely their own, with recipes shifting from city to city.
Regional variations across Egypt
UNESCO’s listing highlights how koshary changes depending on where it is made. Yellow lentils are common in coastal areas, while Cairo and Upper Egypt usually use black lentils. Some families add boiled eggs, and in Sinai a related dish called ma’dous is popular.
What ties every version together is the tangy mix of vinegar, garlic and hot sauce that diners adjust to taste.
A national favourite with global appeal
Joining other food traditions already on the UNESCO list – including couscous, ceviche and Italian cuisine – the recognition is symbolic but meaningful for many Egyptians.
Koshary became a nationwide favourite in the 20th century as cheap, filling street stalls spread across cities. Its plant-based ingredients also made it popular among fasting Coptic Christians and younger Egyptians embracing vegetarian diets.
“Visitors come for the Pyramids, the museum, and then they come to us for koshary,” said Ahmed Shaker from the iconic Abou Tarek restaurant in Cairo.
The dish is now Egypt’s 11th cultural tradition to be recognised by UNESCO.