Egyptian Koshary Gains UNESCO Recognition

posted on: Nov 4, 2026

By: Connor J. Buss / Arab America Contributing Writer

Egyptian Minister of Culture Ahmed Hanno announced that UNESCO recently recognized the famous dish of Koshary. Koshary, a spicy dish closely tied to Egyptian identity became the country’s 11^th addition to the list of UNESCO recognized intangible heritage.

Koshary

Koshary’s history goes back ages almost as old as Egypt itself. In the Egyptian Books of Genesis, “Koshir” was named as a breakfast dish containing similar ingredients. “Koshir” means “Food of the rites of the Gods”, and those who have ever tasted a warm plate of koshary certainly know It is deserving of its title.

The dish is made from lentils, fried rice, noodles, chickpeas, garlic, fried onions, and tomato sauce. Though, the dish in specifics depending on where it is found. Consistent with the environment, though, is that it is served to everybody. Koshary is known as “the food of the poor”, and subsequently much of its fame came from everyday labourers stopping at food carts for lunch. Part of its characteristic lies in that the ingredients are cheap and filling.

“The origins of koshary trace back to the 19th century during British occupation,” Medhat said. “The dish was initially popular among the working class due to its affordability and nutritional value.” said Ehab Medhat, consultant of information systems and civil society organization at the Arab Foundation for Development and Strategic Studies.

“Koshary is a unique blend of several global influences that converged in Egypt,” Medhat explained. “It is truly a delicious reflection of Egypt as a crossroads of culture and trade, where foreign elements were embraced, adapted, and ultimately made uniquely Egyptian,” he added.

For Everybody

However, everybody means everybody. Koshary is unique in that it is one of the few foods worldwide that is sold on the street and also sold in gourmet restaurants. It is served at family gatherings, national events, neighbourhood celebrations, and events at embassies. It is a traditional food enjoyed in every environment, and for every class. Koshary has even been the source of some restaurants’ Michelin Stars!

Koshary traditionally has no animal products in it, which makes it a popular option for vegans and fasting Coptic Christians, the latter of which is native to Egypt.

Concerning how the traditional practice is passed down, it mostly occurs informally within families. Specifically, from mothers to daughters. It is also shared through cooking shows, social media, and professional culinary education programs. Koshary is even prepared by some dessert shop owners in an incentive to sell more rice pudding, which is common to eat after koshary. Additionally, hibiscus tea makes a fine addition to koshary. The tea adds a fruity and refreshing element to a hot, carb-heavy meal.

UNESCO Recognition

The recognition came at a time when Egypt was expanding their tourism industry. After two decades, the long-awaited Egyptian antiquities museum opened just a month prior. Egyptians hope that the dish will help fuel the country’s growing push for more engaging tourists.

“Any foreigner or visitor who comes to Egypt visits the Pyramids, visits the museum, and comes to Abou Tarek to eat koshary,” said Ahmed Shaker, the public relations officer at Abou Tarek Koshary, a popular Cairo restaurant that dates back to 1963.

Nahla Emam, heritage consultant to the minister of culture, called the recognition a major achievement resulting from long-term efforts. She praised Egyptian women who preserved the traditional preparation methods, responsible for passing the knowledge down generations.

“Everyone contributed to this international acknowledgment.” Emam said.

UNESCO’s new director-general, Khaled El-Enany, previously served as Egypt’s minister of tourism and antiquities, and has vowed to use his tenure to safeguard cultural traditions.

Want more articles like this? Sign up for our e-newsletter!

Check out our blog here!