Koshary, kushari ko koshari ( Egyptian Arabic) abincin ƙasa ne na Masar kuma abincin da ya shahara a kan tituna. Abincin gargajiya ne na Masar, wanda aka haɗa taliya, shinkafar soyayyen Masar, vermicelli da lentil mai launin ruwan kasa, kuma an ɗora shi da wake, miyar tumatir mai tafarnuwa, vinegar da tafarnuwa, da albasa mai soyayye. Fesa tafarnuwa da vinegar da miya mai zafi ba lallai ba ne.
Tarihi
A cikin Littattafan Farawa na Masar, Kalmar Tsohon Masar "Koshir" tana nufin "Abincin Alloli", Koshir abincin karin kumallo ne wanda ya ƙunshi lentil, alkama, wake, tafarnuwa da albasa da aka dafa tare a cikin tukwane na yumbu. An yi iƙirarin cewa asalin labarin littafin ya koma ga Manetho. Duk da haka, a cikin littattafan Manetho da aka tattara, ba a sami ambaton Koshir ba. Kalmar ba ta da alaƙa da dokokin abinci na Yahudawa da aka sani da Kosher. Wani firist daga Heliopolis ya bayyana shi a matsayin abincin da za a ci bayan azumi a ranar 11 ga watan Pachons, wata a kalandar Masar ta da. An san Koshary da " Abincin Talakawa "; ya ƙunshi albasa soyayye, lentil, shinkafa, macaroni da miya ja. Yana da alaƙa da abincin Bahar Rum, amma abincin Masar yana da sinadarai da dandano daban-daban, musamman miyar lemun tsami ta Masar, wanda ke ba shi ɗanɗano na musamman wanda abincin ya shahara da shi.
A shekarar 1853, a cikin littafinsa mai suna "Journey to Egypt and the Hijaz", mai bincike Richard Burton ya rubuta koshary a matsayin abincin karin kumallo na mutanen Suez. Ya ƙunshi lentil na Masar, shinkafa, man shanu, albasa da lemun tsami. Ana tsammanin wannan labarin shine farkon ambaton da aka sani da aka rubuta a cikin harshen Ingilishi game da koshary.
An sayar da Koshary a kan keken abinci a farkon shekarunsa, kuma daga baya aka gabatar da shi ga gidajen cin abinci.
Wannan abincin ya shahara sosai tsakanin ma'aikata da ma'aikata kuma abincin ya dace da tarurrukan liyafa na jama'a kamar tarurruka. Ana iya shirya shi a gida, kuma ana yin sa a shaguna da gidajen cin abinci a gefen hanya a duk faɗin Masar; wasu gidajen cin abinci sun ƙware a kan koshary banda wasu abinci, yayin da wasu kuma suna nuna shi a matsayin abu ɗaya tsakanin mutane da yawa. Kamar yadda koshary da aka shirya a al'ada ba ya ƙunshe da wani samfurin dabbobi, ana iya ɗaukarsa a matsayin abincin vegan, matuƙar duk soya yana amfani da man kayan lambu.
A shekarar 2025, UNESCO ta amince da koshary a matsayin gadon al'adu marasa tabawa.
Nau'ikan
Koshary na Alexandria ya bambanta sosai da sauran girke-girken koshary, tare da bambance-bambance masu yawa a dandano da siffa. Tsarin girkin ya haɗa da lentil mai launin rawaya da shinkafa; yana kuma amfani da curry da cumin a cikin shinkafar, wanda ke ba koshary launi iri ɗaya. Hakanan an haɗa da ƙwai soyayyen Masar, waɗanda ake tafasawa sannan a soya su da man shanu, da kuma tumatir da aka ɗan tsakure maimakon miyar tumatir, da soyayyen dankali a gefe.
Koshary ya kuma samu karbuwa a wajen Masar a 'yan shekarun nan, musamman a Gabashin Larabawa da Yemen. Akwai bambance-bambance a kowace ƙasa ko yanki, kamar ƙara kayan lambu da aka gasa da kuma amfani da shinkafar basmati da aka dafa fari ko rawaya. Sauran girke-girke na waɗannan yankuna sun haɗa da amfani da wasu siffofi na macaroni. Girke-girke na iya haɗawa da kaza, wanda hakan ke sa su kusa da kabsa a wasu lokuta. [1]
A Japan, gidajen cin abinci da ke hidimar Koshary sun fara bayyana, wasu suna ba da abincin tare da ƙari ga girke-girke na asali. Sinadaran da ba na gargajiya ba, waɗanda ba a saba samun su a cikin girke-girken Masar, sune kaza basil, tumatir danye, kirim mai tsami, ƙwai soyayye, miyar Cheddar, yanka avocado, da foda mai yaji tare da jalapeño.
Bushewar lokaci nan take
Koshary nan take, kamar taliyar nan take a cikin marufi da shiri, ya fara bayyana a Masar a shekarar 2020. Yana buƙatar ruwan zafi da mintuna 5 zuwa 10 kafin a shirya don ci.
Duba kuma
- Abincin Masar
- Jerin abincin Gabas ta Tsakiya
- Manyan medames
