Comparing Koshari across three restaurants — an honest verdict

I ate Koshari at three different restaurants in the same week to compare. The results were illuminating. The use of fenugreek seeds varied significantly — only one got it right. The earthy and warming profile should be consistent but interpretation differs widely.

koshari is considered the national dish representing the multicultural influence on Egyptian cooking. The best version came from a family home dinner, which felt authentic. karkadeh hibiscus tea was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Koshari is larger than you'd think.