Molokhia, also Mulukhia is a green soup made from minced Jews/Jute mallow leaves and cooked in broth. This is the Egyptian Molokhia with all its tips and tricks from my grandma's kitchen. Molokhia Almost everyone I know loves Molokhia and it is a mother's secret in Egypt to feed little kids other vegetables too. You... Read More The post Best Molokhia, Egyptian Mulukhia appeared first on Amira's Pantry.| Amira's Pantry
Om ali- Egypt's sweet and creamy bread pudding is studded with nuts, coconut, and raisins if you wish, then topped with whipped cream and broiled to a golden perfection and served hot. The post Om ali – Egyptian bread pudding appeared first on am what I eat.| am what I eat
Egyptian goulash- a traditional meat pie made with a savory ground meat and onion filling laced with warm spices and nestled between layers of crispy, buttery phyllo dough. The post Egyptian goulash – Phyllo meat pie appeared first on am what I eat.| am what I eat
This rich and comforting bamya stew consists of okra cooked with tender pieces of lamb, in a luscious tomato sauce laced with garlic and cilantro. The post Bamya – Okra and meat stew appeared first on am what I eat.| am what I eat
Basturma with eggs- a super savory Egyptian breakfast classic that comes together in ten minutes with only three ingredients. The post Beid bel basturma- Eggs with basturma appeared first on am what I eat.| am what I eat
Molokhia Egyptian style- minced jute mallow greens cooked in an aromatic broth. This highly nutritious green soup is often served alongside a protein and rice to make a delicious and comforting meal. The post Molokhia – Egyptian jute mallow soup appeared first on am what I eat.| am what I eat
Mahshi kromb- juicy, herbaceous Egyptian cabbage rolls. Tender cabbage leaves, stuffed with parsley, cilantro and dill-laced tomato rice, each roll an umami bomb that will keep you going back for more. The post Mahshi kromb (malfouf) – Egyptian vegan cabbage rolls appeared first on am what I eat.| am what I eat
This smoky, tangy baba ghanouj hits all the right notes with fire-roasted eggplants, silky smooth tahini, and a hint of tart and sweet pomegranate molasses. The post Smoky, tangy baba ghanouj appeared first on am what I eat.| am what I eat
This spicy, herbaceous green shatta is one of the condiments I like to always have in my fridge. It's hot, but it's also flavourful, fresh and complex. As a topping, it goes well on pretty much everything- sandwiches, beans, and especially grilled meats and fish. As an ingredient, you can toss it into salad dressings, stews, marinades or any other dish that needs some herbs and spice.| am what I eat
Nothing compares to homemade tahini paste. This 2 ingredient recipe is ultra creamy and so easy to make! Learn how to make vegan tahini recipe with a video and step by step instructions.| Amira's Pantry
