Koshari is a traditional Egyptian dish, generally associated with modern Egyptian cuisine, but it is also considered to have ancient roots. Although the dish as we know it today did not exist exactly in ancient times, it is strongly influenced by Middle Eastern, Mediterranean, and ancient Egyptian traditions, particularly due to the use of cereals, legumes, and spicy sauces.

Ancient Koshari (Egyptian Ancient-inspired version)

The idea behind this recipe is to include ingredients similar to those used in ancient Egypt, such as lentils, rice, wheat, chickpeas, and spices. Ancient Egypt emphasized simple dishes made with vegetables and cereals, often served with light herb and garlic-based sauces.

Ingredients:

• 1 cup of rice (can be white or brown)
• 1/2 cup of green lentils
• 1/2 cup of wheat (or bulgur, depending on availability)
• 1/2 cup of chickpeas (cooked)
• 2 tablespoons of olive oil or ghee (clarified butter)
• 1 medium onion, chopped
• 2-3 cloves of garlic, crushed
• 1 teaspoon of ground cumin
• 1/2 teaspoon of ground coriander
• 1/2 teaspoon of cinnamon
• Salt and pepper to taste
• 2 tomatoes, chopped
• 1 tablespoon of honey (optional, for a sweet touch as in ancient cooking)
• Lemon juice or vinegar (optional, for acidity)

For the tomato sauce (optional, but popular in the modern version):

• 2 tomatoes, peeled and crushed
• 1 tablespoon of olive oil
• 1/2 teaspoon of ground cumin
• 1/4 teaspoon of sweet paprika
• 2 cloves of crushed garlic

Instructions:

Preparation of cereals and legumes:

1. Cook the lentils and wheat (or bulgur) separately in pots of salted boiling water until tender. Drain and set aside.
2. Cook the rice in a pot with water until fully cooked and light. Drain and set aside.
3. Cook the chickpeas (if using dry chickpeas, soak and cook them beforehand).

Preparation of the spiced base:

1. In a large pan, heat the olive oil or ghee over medium heat.
2. Add the chopped onions and sauté until golden and tender.
3. Add the crushed garlic and sauté for 1 more minute to release the flavors.
4. Add the spices: cumin, coriander, and cinnamon, and cook for a few minutes to release the aromas.

Mixing cereals and legumes:

1. Add the cooked lentils, wheat (or bulgur), chickpeas, and rice to the pan. Mix well to coat all the ingredients with the spices.
2. Let simmer for a few minutes to blend the flavors. You can add a little water if necessary to prevent the mixture from getting too dry.

Preparation of the tomato sauce (optional):

1. In a small pan, heat the olive oil and add the crushed tomatoes. Add the cumin, sweet paprika, and garlic.
2. Let simmer for about 10-15 minutes until the sauce thickens. Adjust salt and pepper.

Assembly:

1. Serve the mixture of rice, lentils, chickpeas, and wheat in a serving dish.
2. Drizzle with the spiced tomato sauce (if used), then add a bit of honey for a sweet touch (as in ancient recipes) and a little lemon juice or vinegar for acidity.

Garnishing (optional):

• Decorate the dish with fresh herbs such as cilantro or parsley.

Historical Notes:

The Ancient Koshari is inspired by ancient Egyptian eating habits, which included cereals, legumes, vegetables, and simple sauces. While the dish probably did not exist in exactly this form in ancient Egypt, it reflects the use of ingredients common at the time.

Today, Koshari is often served with a spiced tomato sauce and a garnish of crispy fried onions, but in an ancient version, the basic ingredients were simple and nourishing.

This dish is a great example of how traditional dishes have evolved over the centuries, using common ingredients that have been present in the region for millennia.