A 4000 year-old story

A dish curated by the ruling class of ancient Egypt over 4000 years ago and then it was claimed by the Egyptian people, here is the story;

To build a pyramid, it takes more than just physical and archeticual abilities; it requires a spiritual capacity above all else. Consider this: how did a structure maintain its status as the world's tallest man-made marvel for over 3,800 years? The unmatched precision of its architecture speaks to a spiritual foundation preceding technical skill. To attain this spiritual height, the Amun priests – not mere clergy, but the intellectual and ruling elite of Egypt – turned to a plant-based diet for soul purification and enhanced focus. They shunned meat, believing it hindered their progress. Thus, we encounter the genesis of Koshary: over 4000 years ago, the Amun priests concocted a dish blending wheat, lentils, chickpeas, rice, garlic, and onions – the inaugural rendition of what would become a national staple.

Koshary's origins intertwine with a saga unique to the land of pharaohs, where adaptability and innovation define the people. As cities and structures evolved, so did their cuisine. The dish's journey parallels Egypt's encounters with the wider world. The introduction of tomatoes from the native lands of the Americas in the 1500s prompted Egyptians to infuse their Koshary with tomato sauce and spices. Later, with British colonization came European influences, notably Italian pizza and macaroni. Egyptians embraced these additions, incorporating macaroni into their Koshary.

Thus, Koshary, in its final form of three base-layers, embodies not just a culinary delight but a testament to Egypt's resilience, creativity, and ability to merge diverse influences into a harmonious whole.