Koshary: UNESCO Recognition and Its Implications for Investors in Oman’s Culinary Landscape
Cairo: UNESCO Recognizes Koshary as Intangible Cultural Heritage
In a proud moment for Egypt, UNESCO has officially recognized koshary, the nation’s beloved dish, as part of the intangible cultural heritage. This announcement has resonated with many Egyptians, who enjoy the spicy staple available at countless eateries across the country.
Emad Yassin, dining during the busy lunch hours at a popular Cairo establishment, Koshary Abou Tarek, reflected on the significance of the dish. "We grew up eating koshary in plastic bags. It’s a heritage we have grown up with," he stated.
Koshary is a hearty, budget-friendly meal composed of noodles, rice, lentils, and topped with fried onions and a fiery sauce. This culinary favorite has become a defining food item in the Arab world’s most populous nation.
Spanish tourist Irina, who joined the lunchtime rush, expressed her approval of UNESCO’s decision. “It’s a really good decision because when you’re eating koshary, you can feel and taste the country here, all the mixes of flavours,” she remarked. Vendors across Egypt expertly prepare this dish, serving mountains of rice, lentils, and noodles with impressive speed and skill.
The humble koshary has a long history, having evolved over centuries. Initially documented by British writer Richard Burton in 1866, it was described as a winter breakfast in Suez, featuring only lentils and rice. It wasn’t until the mid-20th century that noodles were introduced, a change attributed to rising rice prices, according to food archaeologist Mennat-Allah El Dorry.
Culinary Comfort
While the precise origins of koshary remain uncertain, El Dorry notes that variations can be found along the trade route from India to Egypt. The dish has transformed into an urban staple in Egypt over the last century and a half, catering to city dwellers seeking quick, affordable meals.
Although many Egyptians cherish homemade koshary, specialized establishments are abundant, ranging from modest stalls to larger restaurants like Koshary Abou Tarek. Laila Hassaballa, co-founder of Cairo food tour Bellies En-route, highlighted koshary’s appeal to visitors, who may initially be surprised by its mix of ingredients.
Greek tourist Lefteris shared his excitement, describing the unique experience of savoring many textures and flavors all at once. Hassaballa emphasized, “No trip to Egypt feels complete without trying it at least once.”
El Dorry believes UNESCO’s recognition shines a light on Egypt’s culinary heritage, which often takes a backseat to regional cuisines like Lebanese. "This sends a very important message that the rich Egyptian kitchen should not be underestimated," she concluded.
Global Recognition
In addition to koshary, UNESCO recognized the tradition of yodelling from the Swiss Alps as part of the world’s cultural heritage. The Swiss culture ministry hailed yodelling as an emblematic expression that is deeply embedded in the community, often passed down through families and musical groups.
As UNESCO continues to spotlight diverse cultural practices, these recognitions serve as crucial acknowledgments of rich culinary and musical traditions worldwide.
Special Analysis by Omanet | Navigate Oman’s Market
The recent UNESCO recognition of Egypt’s koshary as an intangible cultural heritage spotlights the cultural value of culinary traditions and presents potential opportunities for businesses in Oman to highlight their own local cuisines. This recognition may inspire tourism growth and bolster the food and hospitality sectors, urging investors to explore culturally rich food ventures or partnerships with local artisans. However, it also fosters competition; entrepreneurs must ensure that their offerings are both authentic and innovative to stand out in an increasingly global market.
