Koshari & Baharat – 2 Jewels of Egypt

Koshari dish 1

Koshari is the national dish of Egypt … and deservingly so. The texture, the aroma, the taste … it’s something that needs to be internationally recognized. So until that happens, we’re going to pay homage to it here on our blog.

The main ingredients are rice, macaroni, brown lentils, and garbanzo beans (a.k.a. chickpeas). This dynamic quatro is loaded with nutritious goodies. Here’s a listing for the ingredients we used and why they’re good for you:

Brown Rice – magnesium, phosphorus, selenium, vitamin B6, manganese, and fiber

Brown Rice Pasta – see brown rice

Brown Lentils – protein, fiber, folate, and iron

Garbanzo Beans – fiber, protein, manganese, folate, copper, and phosphorus

Koshari Ingredients

The “thing” that makes Koshari so delish is the accompanying spice mix: Baharat.  This fragrant mixture is made up of only 8 ingredients, but it makes a powerful impact.

Baharat Spice Mix


Baharat Spice Mix Recipe

Baharat is a very common spice mix in the Middle East. This recipe is for a basic spice mix. If preparing a Turkish dish, add mint. You can also use this spice mix in a variety of ways. Add olive oil and lemon juice to create a marinade. It can also to used on a wide-range of foods like chicken, lamb, and seafood.

This marvelous spice mix is what makes this classic Egyptian dish the star of the country. So we’ll just keep making Koshari with Baharat until it’s recognized as an international treasure.

Koshari dish 2


Koshari Recipe






Our Take on the Cook the Book Challenge, Week 1

In a previous blog post we stated there was a slight mix-up on our end regarding Chef Marcus Samuelsson’s recipe, Warm Quinoa with Vegetables and Eggs. Well, as promised, here’s our take on that dish.

Quinoa Veggie Bowl with Egg

Our version has some of the same ingredients: like quinoa and an egg. But it also introduces a variety of alternative ingredients that turned out to be a surprising delight of a dish. I didn’t follow any type of protocol with this one. It was just one of those random things that literally “popped” in my head.

I developed this recipe within a matter of minutes. You should have seen me scrambling around my kitchen trying to find a pen and a piece of paper to jot down the culinary thoughts that were running through my brain. It was truly a whirl-wind experience, but I have to admit that I love being the vessel for such a spontaneous burst of culinary creativity. It’s truly inspirational.

One of the best things about this dish is that it can be eaten ANY time of day. Whether for breakfast, lunch, or dinner, this version of a “quinoa bowl” will be a light yet filling treat to anyone who indulges in it.

Now, let’s get you to the good stuff … the recipe! I hope you enjoy it as much as I did. Happy cooking!!!

RECIPE: Quinoa Veggie Bowl with Egg

Quinoa Veggie Bowl with Egg