On the train to Cairo, a young Egyptian lady and I struck up a conversation. She was, naturally, curious about my opinions of her country. I, naturally, had nothing but words of appreciation.
As happens when talking to me, the topic of food arose. And she told me that we hadn’t truly eaten Egyptian food until we had tasted kushari. Unsurprisingly, this became Faulkner and my top goal the proceeding day.
Kushari is a carbohydrate flavour explosion in your mouth.
Apparently, during some times of economic trouble, the government began licensing and supporting kushari shops. If you opened one and sold plates at the official rate, then you’d receive subsidies. And, fortunately for our bank accounts, the legacy of kushari as common and cheap staple has continued to this day.
