Egyptian Streets
His van’s namesake, a compelling dish of rice, lentils and pasta, served in layers, drizzled in a hot and often spicy tomato sauce and garnished with crunchy, sweet fried onions, is the prototypical Egyptian street food.
1. What inspired you to cook, in particular Koshari?
I love food. After I started my business I found that people were coming,
SBS
“One of my approach to people like Walid, when they come here, they’re educated, well educated in their country.
They come in here either because they have language barriers or skill barriers or local experience barriers, they found it hard to get into the same line of work, so one of the things I asked is what is one of the things you would like to do? Walid happened to like making food.”
Daily Telegraph
Walid El Sabbagh migrated from Egypt over a year ago but after he struggled to find work in his field of marine engineering, he and wife, Yusra Metwally became unlikely entrepreneurs.
With the help of social enterprise, Catalysr, the two founded Koshari Korner, a market stall delivering the popular street food of
International Towers
Catalysr “graduate” Walid El Sabbagh founded vegan, Egyptian eatery Koshari Korner.
He arrived from Egypt in 2015 with experience as a marine engineer but couldn’t find work in his field. The change of course gave him a change to bring a piece of Egypt to Sydney.
Transferwise Blog
Name: Walid El Sabbagh
Job: Owner, Koshari Korner
Age: 30
Arrived from Egypt, 2015
I’m the owner of Koshari Korner, an eatery that makes Egyptian street food. I travel around Sydney and surrounding areas with my food truck selling koshari – a mix of pasta, rice, lentils, chickpeas, topped with fried onion and spicy tomato sauce. I started the business in 2016 after trying and failing to get a permanent job as a marine engineer in Sydney.