Mummies are so 4,000 years ago. Today, Egypt is a modern nation in the northeast corner of Africa. It’s packed with people. Cities bustle. Even in the country, you’ll spot crowds of farmers moving animals along the roads. Kids play everywhere! Unless they’re over six—in that case, they may be helping their parents on the farm.
Today’s Egyptians speak Arabic and Egyptian Arabic. They buy goods using money called the Egyptian pound. Most follow the religions of Islam or Christianity.
Egypt’s history didn’t stop with the ancient pharaohs. God is still at work in this part of the world.
From everlasting to everlasting you are God. — Psalm 90:2
Make It!
Egypt’s National Dish: Koshari
This is Egypt’s warm hug in a bowl, a comfort food for those who grew up with it. But we’ll warn you: It’s no walk in the park to make. Even a good cook will have to read the recipe carefully.
For the sauce:
- 2 white onions, finely diced
- 1 green pepper, diced
- 6 cloves garlic, diced
- 4 tomatoes, diced
- 2 ½ tablespoons tomato paste
- ½ cup vinegar
- 1 cup water
- 1 tablespoon of oil
- Pinch of salt, paprika, and cumin
1. Mix all sauce ingredients in a pot. With a grownup’s help, bring it to a boil. Turn the heat to low and let it cook for 15 minutes.
Meanwhile, gather . . .
- 2 cups uncooked white rice, rinsed
- 1 cup green lentils
- 1 cup small pasta
- 1 can chickpeas
- pinch of salt, pepper, cumin
- 1 tablespoon of oil
- 3 cups water
- ½ tablespoon butter
2. With help, boil the lentils in water with cumin for five minutes. Drain and rise.
3. Boil pasta and then drain.
4. In yet another pot, add oil, lentils, rice, and a pinch each of salt, pepper, and cumin. Add three cups of boiled water. Let boil for two minutes. Cover and simmer for 15 minutes on low heat.
5. Wash and drain chickpeas. Put in frying pan with the butter. Add a pinch of each spice again and warm the chickpeas for one minute.
6. Pile it on! Put rice and lentils on a large plate. Add pasta and chickpeas.
7. Serve hot with sauce on the side.
Got any clean dishes left? A savvy helper could help you whip up the traditional topping: deep-fried onions.
Recipe adapted from egyptianstreets.com.
