Eat Out London!Reviews and related sites
Koshari Street / Borough Market
Koshari is a humble yet satisfying vegetarian street dish from Egypt; a healthy mix of rice, lentils and vermicelli pasta, enlivened with spicy tomato sauce and finished with caramelised onions, chickpeas and chilli oil.
Anissa Helou, the founder and creative force behind Koshari Street, has taken the traditional dish and adapted it for the 21st century by using meticulously sourced ingredients, including rice and pulses from Brindisa, and her own doqqa sprinkle of crushed nuts and spices.
Koshari Street is food to revolutionise the West End | Metro News
food
The street food that helped bring down Hosni Mubarak has arrived in the West End.
A carb-tastic combination of rice, pasta and lentils, topped with tomato sauce and fried onions, Koshari is the unofficial Egyptian national dish that supposedly kept fire in the bellies of Cairo’s Tahrir Square demonstrators in 2011.
Koshari Street on St Martin’s Lane, a takeaway with only a few stools at a single narrow bench for eating at, is admittedly more likely to fuel tourists, theatregoers and office workers than bring about regime change.
It’s made with Spanish rice and lentils, macaroni and vermicelli, topped with chickpeas (meat toppings such as lamb may follow), a choice of three spice grades (‘mild’, ‘hot’ and ‘mad’) of tomato sauce and sweet crispy caramelised onions.
56 St Martin’s Lane, WC2.
Koshari Street delivery from Covent Garden - Order with Deliveroo
What's For Lunch? Egyptian Street Food At Koshari | Londonist
food
Koshari is a Middle Eastern street food, hugely popular in Egypt and considered by some the food that powered Egypt's revolution, when it was scoffed by the masses in Tahrir Square.
Yet despite Britain's love affair with Middle Eastern dishes such as falafel and shakshuka, it's almost unknown in this country.
Founded by the writer Anissa Helou, whom we interviewed earlier this year, Koshari Street on St Martin's Lane, Covent Garden dishes out bowl after the bowl of the stuff (Atkins dieters look away now): hefty scoops of rice, lentils, vermicelli and macaroni, topped with caramelised onions, hot sauce, chickpeas and doqqa, a mixture of spices including coriander seed and peanuts.
Portions are generous; a medium-sized bowl (pictured) cost £4.50, while a larger version is £6.50, and they also serve soup and side dishes including tabbouleh.
Koshari Street is at 56 St Martin's Lane, WC2N 4EA.
Koshari Street: Egyptian treasure in the heart of London
food
In a world full of high-protein diets, the time has come to meet one of Egypt's most beloved street foods, a retort to the carb-phobic heath regimen: the king of carbohydrates known as koshari.
And now you can have a go at this meal, originally designed to keep labourers content and full of energy, in London at the appropriately named Koshari Street.
The Australian of Egyptian origin quickly served up a large bowl of their "Klassic Koshari" with extra fried onions and a side of baladi salad and I immediately felt like I was back in one of the many hole-in-the-wall fast food joints in the overcrowded streets of Cairo.
Next I tried Egypt's second-most famous street dish, taamia, the country's take on the classic Arab falafel – with fava beans switched in for the usual chickpeas.
If you want to have a great vegetarian or vegan meal, find out why Egypt is one of the world's most obese countries and enjoy great cuisine not often available – then Koshari Street is definitely worth a visit.
Koshari Street - London, GREATER LONDON | Groupon
Koshari Street | Restaurants in Covent Garden, London
food
London may have swooned for Ottolenghi and Yalla Yalla, but this homage to Egypt’s hole-in-the-wall koshari vendors, from food writer and champion of Levantine cooking Anissa Helou, is still a brave move.
Warming, comforting and many-layered, koshari is falafel’s more substantial older brother – a solid, simple dish of lentils, pasta, vermicelli and rice topped with tomato sauce and fried onions.
Helou’s version comes in mild, hot and ‘mad’ (it’s not really), plus a twist of her own doqqa recipe – ground spices, nuts and herbs.
Then there are a couple of plain salads, a daily soup (we had sharp, lemony lentil and chard with real depth of flavour), freshly pressed juices and traditional desserts – muhallabiyeh milk pudding and mishmishiya apricot purée, the former creamy and laced with rosewater like a grown-up version of a Wall’s Mini Milk, the latter an intense shot of fruit like a blast of summer sunshine.
Let them iron out the wrinkles, and London may swoon again for this simplest of Middle Eastern menus.