Egypt, Italy, and India Come Together in this Street Food Dish

Perhaps the one good thing about colonization and the “Scramble for Africa” in the 19th century is the food that emerged from that time, a confluence of ingredients from Africa, Asia, and Europe. Case in point; kushari, an Egyptian grain bowl with roots in several countries. The dish’s base of rice and lentils come from Indian kitcheree; Egyptians added chickpeas and fried onions, while Italians in Cairo contributed pasta and tomatoes. At New York City’s ...