Koshari, also known as koshary, kosheri, kushari, and koushari, is a simple, yet flavorful Egyptian national dish consisting of rice, macaroni, and lentils. The name stems from the Hindu word khichri, referring to a dish of rice and lentils.

It is enough to look for warm, edible pyramids on big, shiny metal platters while in Egypt, as it is also a very popular street food. Small yellow lentils and rice are slowly simmered in a rich stock with the addition of crunchy, fried vermicelli and butter-browned onions.

Before serving, koshari is topped with wine vinegar and a spicy sauce based on tomatoes or chilis, adding even more flavor to the hearty dish. For a heartier dish, ground lamb or beef is added to the mix. Of course, there are numerous variations of the dish, but it is mandatory to season it with mastic, an exotic, earthy, crystallized resin of the Pistacia lentiscus tree, cultivated only in Greece, yet growing wild across the Mediterranean.

The mastic imposes a typically piney, bitter edge to the dish. Koshari tastes even better when accompanied by a green salad or a cup of hot mint tea.